Miso Aubergine and Silken Tofu Recipe

Roast the aubergine in advance for a quick and impressive plant-based meal.

Serves

Takes

1 hour

Plant points:

Ingredients

3 aubergines
3 tbsp sunflower oil
4 spring onions, chopped and whites and greens separated
2 garlic cloves, finely chopped
15 g fresh root ginger, peeled and cut into thin matchsticks
300 g pack silken tofu
1 red chilli, sliced
Salt
Brown rice, to serve
Miso sauce
2 tbsp white miso paste
2 tbsp Shaoxing rice wine
2 tbsp maple syrup
1 tbsp soy sauce
2 tsp rice vinegar

Method

Preheat the oven to 220°C/200°C fan/425°F/Gas 7.

Take each aubergine and slice into it from base to root at 1-cm/. -inch intervals. Brush inside and outside with 2 tablespoons oil and season inside the cuts lightly with salt. Lay on a parchment paper-lined baking tray. Roast for 40-50 minutes, turning halfway, until golden and tender. Mix the sauce ingredients and 2 tablespoons water in a bowl. Put the tofu on a paper towel to absorb liquid.

In a large frying pan, heat the remaining oil over a medium-high heat. Fry the spring onion whites, garlic and ginger for 2-3 minutes, add the sauce and bubble for 1 minute. Nestle the aubergines into the sauce, turning them once so they’re coated and simmer for 1 minute. Chop the tofu and tumble it over the top. Take off the heat and scatter with the spring onion greens and red chilli. Serve with rice.

Extracted from Crazy Busy Weeknights by Eleanor Maidment, published by Ryland Peters & Small (€23.06) Photography by Carolyn Barber © Ryland Peters & Small

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