Miso-Glazed Aubergine with Tofu and Rice

Make miso-glazed aubergine with tofu and rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200 g Aubergine (One medium aubergine, halved lengthways.)
1 tbsp (18 g) White miso paste
1 tsp (7 g) Maple syrup
120 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
100 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
1 tsp (4 g) Toasted sesame oil
5 g Rapeseed oil
20 g Spring onion
5 g Sesame seeds
Half, sliced Fresh red chilli
A splash Rice vinegar
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C. Score the cut face of the aubergine halves in a diamond pattern, brush with the rapeseed oil and roast cut side up for twenty minutes until soft.
2. Mix the miso, maple syrup, sesame oil and rice vinegar into a paste. Spread it over the aubergine and return it to the oven for ten minutes, until the glaze bubbles and catches at the edges.
3. Meanwhile pat the tofu dry, cut it into thick slabs and fry in a hot non-stick pan for four minutes a side until golden. If the pan is properly hot and the tofu is dry it needs no oil.
4. Serve the aubergine and tofu over rice with sliced spring onion, sesame seeds and chilli.

Contains soya and sesame.
Miso made with barley carries gluten. White rice miso does not.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/miso-glazed-aubergine-tofu-rice

AI-generated images illustrating the recipe.

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