Miso Tofu & Aubergine with Crunchy Asian Slaw
Ingredients
- 200g microwave basmati rice
- 1 medium black aubergine
- 300g tofu
Preparation
Pre-heat the oven to 180c (fan assisted)
Wash the aubergine and dry
Cut the aubergine in half lengthways
On the inner flesh, score a diamond pattern on both halves
Place the aubergines cut side up in 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
Miso marinade for tofu & aubergine: generous pinch of sea salt flakes, 1 tbsp mirin, 1 tbsp cooking sake, 1 tbsp zero cal maple syrup, 2 tsp Shiaoxing wine, 2 tsp toasted sesame oil, 1/2 tsp grated ginger, 40g white miso paste
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, marinade the tofu cubes with the remaining marinade. Cook in the oven on a separate lined tray 10-15 minutes before the aubergine finishes cooking
Crunchy Asian Slaw: 50g tenderstem broccoli, 50g green beans, 50g red cabbage, 50g carrot, 1 tbsp 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, 1/4 garlic clove, minced, 1 tbsp zero cal maple syrup, 5g sesame seeds, toasted on a dry pan, 15g cashews, toasted on a dry pan
Finely slice all the coleslaw veggies. In a bowl, mix the dressing ingredients together and mix well with the veggies.Serve with basmati rice