• Rose

Miso Sesame Eggplant & Tofu

I am liking tofu more and more as I learn how to prepare it better. I used to try and marinate it before cooking so that it held more flavour but then I could never get it crispy and it tended to fall apart or stick to the pan. A trick I learnt is to remove it from the packet and press it between paper bags (you could use paper towels if you have them, but I don't) for 10 minutes to 1 hour, depending on how early I remember. I place a bag on a plate, then the tofu and another bag on top. I used the kettle as a heavy object to squeeze the moisture out of the tofu. Once most of the moisture is removed, cut into cubes of your preference size. I like bigger ones as its less pieces to flip. Place oil in a pan large enough for all your tofu, heat oil and then lightly grill tofu on all sides. After it is grilled you can toss it in any sauce for different flavours. This miso ginger sesame sauce is fantastic.


 

Serves 2

 

Ingredients:

1 eggplant

1 block of tofu (300g)

½ c brown rice & quinoa mix

few basil leaves

2 c chopped spinach

Jalapeño, thinly sliced (optional)


SAUCE:

1 tbsp white miso paste

3 tbsp reduced sodium tamari (or soy sauce if not gluten free)

3 tbsp unseasoned rice vinegar

1 tbsp toasted sesame oil

2 tbsp tahini

1 clove garlic, grated or finely minced

1 inch piece of ginger, peeled and grated or finely minced

1.5 tsp corn starch (this helps thicken the sauce, optional) - I didn't have any and thought it was fine


 

Preheat oven to 180 º C.

Take tofu out of packet and place between paper to drain. Leave for at least 10 minutes (or as long as an hour or two).


Cook rice & quinoa according to packet instructions. I like the mix but you could use just one or the other.


Chop eggplant in bite size pieces and place on baking tray. Drizzle with olive oil, a good crack of salt and pepper and place in the oven to bake 15-20 minutes. Shake halfway if necessary.


Heat oil in a pan and cook tofu, flip each piece as it is lightly crispy on all sides.


Place chopped spinach in serving bowls and top with cooked rice & quinoa. Divide eggplant pieces between bowls. Either toss tofu in sauce or place tofu on your dish and drizzle the whole dish with sauce. Sprinkle basil leaves and jalapeño slices on top.








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