Miso Tofu and Aubergine with Asian Slaw
Ingredients
- 200g @tildarice Microwave Basmati Rice
- 1 medium black aubergine
- 300g @tofooco Naked Tofu
Miso marinade
- Generous pinch of sea salt flakes
- 1 tbsp Mirin
- 1 tbsp Cooking Sake
- 1 tbsp @skinnyfoodco Zero Cal Maple Syrup
- 2 tsp Shiaoxing Wine
- 2 tsp Toasted Sesame Oil
- 1/2 tsp Grated Ginger
- 40g White Miso Paste
Crunchy asian slaw
- 50g Tenderstem Broccoli
- 50g Green Beans
- 50g Red Cabbage
- 50g Carrot
- 1 tbsp @thegreek_kitchen Olive Oil
- 1 tbsp Sesame Oil
- 1/2 tbsp Light Soy
- 1/2 tbsp Dark Soy
- 1/8 tsp Red Chilli Flakes
- 1 tsp @sriracha_fg Sriracha
- 1/4 garlic clove, minced
- 1 tbsp @skinnyfoodco Zero Cal Maple Syrup
- 5g Sesame Seeds, toasted on a dry pan
- 15g Cashews, toasted on a dry pan
Preparation
Pre-heat the oven to 180C (fan assisted).
Wash the aubergine and dry it. Cut the aubergine in half lengthways.
On the inner flesh, score a diamond pattern on both halves.
Place the aubergines cut side up in a tray and sprinkle with sea salt flakes, gently rubbing them over the flesh. Leave to rest for 30 minutes.
Pat the flesh of the aubergine dry with a kitchen towel, removing any water and excess sea salt flakes.
Cut the tofu into cubes
Place the marinade ingredients in a pan and cook gently until boiling.
Brush half the marinade onto the flesh of the aubergines using a pastry brush. Bake in the oven for 30-35 minutes until golden brown and tender.
In a bowl, marinate the tofu cubes with the remaining marinade.
Cook the tofu in the oven on a separate lined tray 10-15 minutes before the aubergine finishes cooking.
Toast the sesame seeds and cashews on a dry pan
Finely slice the coleslaw vegetables: tenderstem broccoli, green beans, red cabbage, and carrot.
In a bowl, mix the dressing ingredients together: olive oil, sesame oil, light soy, dark soy, red chilli flakes, sriracha, minced garlic, and maple syrup.
Mix the dressing well with the sliced veggies and add the toasted sesame seeds and cashews.
Heat the microwave basmati rice according to package instructions
Serve the miso aubergine and tofu with the crunchy Asian slaw and basmati rice.