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Miso-Glazed Aubergine with Tofu and Rice

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

1 serving · 11 ingredients · 4 steps

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Miso-Glazed Aubergine with Tofu and Rice, plated and ready to serve. — The finished recipe. Miso-Glazed Aubergine with Tofu and Rice

Ingredients 1 to 6 for miso-glazed aubergine with tofu and rice arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 11 for miso-glazed aubergine with tofu and rice arranged separately on a dark worktop. — Ingredients 7 to 11. 5 g Rapeseed oil. 20 g Spring onion. 5 g Sesame seeds. Half, sliced Fresh red chilli. A splash Rice vinegar

Miso-Glazed Aubergine with Tofu and Rice, preparation step 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. — Step 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.

Miso-Glazed Aubergine with Tofu and Rice, preparation step 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. — Step 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.

Miso-Glazed Aubergine with Tofu and Rice, preparation step 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. — Step 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.

The finished miso-glazed aubergine with tofu and rice. — Step 4. Serve the aubergine and tofu over rice with sliced spring onion, sesame seeds and chilli.

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