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Ingredients
Method
- 3 tbsp oil
- 2 eggplants, cut into 3cm chunks
- 300g firm tofu, cut into 3cm cubes
- 2 garlic cloves
- 15g finely chopped ginger
- 4 spring onions, greens and whites separated, sliced
- Sliced chilli and steamed jasmine rice, to serve
- For the Sauce
- 1.5 tbsp brown rice miso
- 1.5 tbsp rice wine
- 1.5 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp rice wine vinegar
- Heat half the oil in a lidded frying pan and cook the eggplants for 5 mins. Add 2 tbsp of water to the pan, cover with the lid and steam for 5 mins, then remove the eggplant from the pan and set aside. Mix the sauce ingredients together in a small bowl with 2 tbsp of water and set aside.
- Add the rest of the oil to the pan and fry the spring onion whites, the garlic and the ginger for 4 mins. Return the eggplants to the pan and cook for 2 mins, then stir in the miso sauce mixture and simmer for 3 mins more. Add the tofu cubes to the pan and stir gently to coat, then scatter everything with the spring onion greens and serve with rice and sliced chilli - perfect!
35 mins
3 serving
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