Miso tofu & aubergine

Name: Miso tofu & aubergine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: 3 tbsp Essential Sunflower Oil; 2 Essential Aubergines, trimmed and cut into 2-3cm chunks; 300 g pack Clearspring Organic Tofu; 2 clove/s garlic; 15 g ginger, peeled and finely chopped; 4 Essential Salad Onions, finely sliced (greens and whites separated); Sliced red chilli and steamed rice, to serve (optional)

Miso, rice wine and vinegar combine with aubergines and tofu for a dish packed full of flavour.

4 out of 5 stars(14) Rate this recipe

VeganVegetarianHealthyHigh protein1 of your 5 a day

Serves3
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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3 tbsp Essential Sunflower Oil
2 Essential Aubergines, trimmed and cut into 2-3cm chunks
300g pack Clearspring Organic Tofu
2 clove/s garlic
15g ginger, peeled and finely chopped
4 Essential Salad Onions, finely sliced (greens and whites separated)
Sliced red chilli and steamed rice, to serve (optional)

Miso sauce

1½ tbsp Clearspring Organic Brown Rice Miso
1½ tbsp Cooks’ Ingredients Shaoxing Rice Wine
1½ tbsp reduced-salt soy sauce
1 tbsp maple syrup
1 tsp Cooks’ Ingredients Japanese Rice Vinegar

Heat 1½ tbsp oil in a large frying pan that has a lid over a medium-high heat. Add the aubergines and fry, stirring occasionally, for 5 minutes. Add 2 tbsp water to the pan, cover with the lid and steam for 5 minutes, stirring halfway. Tip onto a plate and set aside.
Pat the tofu dry with kitchen paper. In a small bowl, mix the miso sauce ingredients with 2 tbsp water. Add the remaining 1½ tbsp oil to the pan and fry the garlic, ginger and salad onion whites for 3-4 minutes until fragrant. Return the aubergines to the pan and fry for 2 minutes. Stir in the miso sauce and simmer for 2-3 minutes.
Cut the tofu into 2cm cubes and stir gently into the pan, coating in the sauce and heating until piping hot throughout. Scatter with the salad onion greens and serve with steamed rice and sliced red chilli, if liked.

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