Miso Tofu & Aubergine. (Eggplant)

Miso Tofu with Aubergine  (Eggplant)

Miso, rice wine and vinegar combine with aubergine and tofu, for a dish packed full of flavor.  Brown rice miso paste is richer and deeper in flavor than white miso and can be used to make a simple miso soup or to enrich marinades and stews.  It is a great way to add umami flavor to vegan and veggies dishes or meaty stews.

Ingredients:

3 tablespoons sunflower oil.

2 aubergines, trimmed and cut in one inch chunks

10oz pack tofu

2 cloves garlic, chopped fine,

1 tablespoon ginger, peeled and finely chopped

4 salad green onions, finely sliced (greens and whites separated)

Optional:  sliced red chilis and steamed rice, to serve

Miso Sauce;

1 1/2 tablespoons Brown Rice Miso

1 1/2 tablespoon rice wine

1 1/2 tablespoon reduced salt soy sauce

1 tablespoon maple syrup

1 teaspoon Japanese Rice Vinegar 

Directions:

Heat 1 1/2 tablespoon oil in a large frying pan that has a lid over a medium-high heat.  Add the aubergine and fry, stirring occasionally for 5 minutes.  Add 2 tablespoons water to the pan.  Cover with the lid and let steam for 5 minutes, stirring halfway.  Tip onto a plated set aside.

Pat the tofu dry with a paper towel.  In a small bowl add the miso paste ingredients with 2 tablespoons water.  Add the remaining 1 1/2 tablespoons oil to the pan and fry the garlic, ginger, and salad onion whites for 3-4 minutes until fragrant.  Return the aubergines to the pan and fry for 2 minutes.  Stir in the miso sauce and simmer for 2-3 minutes.

Cut the tofu into one inch chunks and gently stir into the pan, coating in the sauce and heating until piping hot throughout.  Scatter with the salad onion greens and serve with Steamed rice and sliced red chilis if desired.