Miso Tofu & Aubergine

Updated at: Thu, 19 Oct 2023 20:52:30 GMT

Step 1

Trim the aubergine and cut into 2-3cm chunks.

Step 2

Heat half the 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 tablespoons water to the pan, cover with the lid and steam for 5 minutes, stirring halfway. Tip onto a plate and set aside.

Step 3

Prepare the rice according to the instructions on the pack.

Step 4

Finely slice the garlic. Peel and finely chop the ginger. Finely slice the salad onions and separate the greens and whites.

Step 5

Pat the tofu dry with kitchen paper.

Step 6

In a small bowl, mix the miso sauce ingredients with 2 tablespoons water.

Step 7

Add the remaining oil to the pan and fry the garlic, ginger and salad onions whites for 3-4 minutes until fragrant.

Step 8

Return the aubergines to the pan and fry for 2 minutes. Stir in the miso sauce and simmer for 2-3 minutes.

Step 9

Cut the tofu into 2cm cubes and stir gently into the pan, coating in the sauce and heating until piping hot throughout.

Step 10

Slice the red chilli.

Step 11

Serve with steamed rice, and top with scattered salad onion greens and red chilli.

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