Miso Aubergine & Sticky Rice

• Sticky Rice(300 g)
• Tofu(400 g)
• Aubergine(2)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Miso paste(3 tbsp)
• Soy sauce(2 tbsp)
• Mirin(2 tbsp)
• Rice Vinegar(1 tbsp)
• Brown sugar(2 tsp)
• Sesame oil(2 tbsp)
• Rapeseed Oil(1 tbsp)
• Sesame seeds(2 tsp)
• Lime(1)optional
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Rinse {Sticky Rice} until the water runs mostly clear. Cut the {Tofu} into bite-size pieces, cut the {Aubergine} into irregular bite-size chunks, thinly slice the {Spring Onion}, mince the {Garlic}, and grate the {Ginger}.

   ~15 min

2. 2

   Place the {Sticky Rice} in a saucepan with enough water to cover by about 2cm. Bring to a boil, then reduce the heat, cover, and cook for 15 minutes until tender. Remove from the heat and let it stand, covered, for 5 minutes.

   ~15 min

3. 3

   Whisk together the {Miso paste}, {Soy sauce}, {Mirin}, {Rice Vinegar}, and {Brown sugar} in a small bowl until smooth.

4. 4

   Heat the {Vegetable oil} and half the {Sesame oil} in a large frying pan over medium-high heat. Add the {Tofu}, season with {Salt} and {Black pepper}, and cook for 6 minutes, turning a few times, until golden on the edges. Transfer to a plate.

   ~6 min

5. 5

   Add the {Aubergine} to the pan with the remaining {Sesame oil}. Cook for 8 minutes, stirring now and then, until softened and golden. Stir in the {Garlic}, {Ginger}, and most of the {Spring Onion}, then cook for 1 minute more.

   ~9 min

6. 6

   Return the {Tofu} to the pan and pour in the miso sauce. Toss for 2 minutes until everything is glossy and coated. Fold through the cooked {Sticky Rice} and cook for 2 minutes to warm through. Finish with the remaining {Spring Onion}, {Sesame seeds}, and a squeeze of {Lime} if using, then serve.

   ~4 min