Miso Tofu & Aubergine Bowl

• Jasmine Rice(280 g)
• Tofu(400 g)
• Aubergine(2)
• Cucumber(1)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Miso paste(3 tbsp)
• Soy sauce(3 tbsp)
• Rice Vinegar(1 tbsp)
• Maple syrup(1 tbsp)
• Sesame oil(2 tbsp)
• Cornflour(2 tsp)
• Rapeseed Oil(2 tbsp)
• Sesame seeds(2 tsp)
• Chili flakes(½ tsp)optional
• Salt(1 tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Drain the {Tofu}, pat it dry, and tear into bite-size pieces. Cut the {Aubergine} into thick half-moons, thinly slice the {Cucumber}, and slice the {Spring Onion}, keeping the green tops for serving. Finely grate the {Garlic} and {Ginger}.

   ~14 min

2. 2

   Put the {Jasmine Rice} in a saucepan with 560ml water and half the {Salt}. Bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and rest, covered, for 10 minutes.

   ~12 min

3. 3

   While the rice cooks, whisk {Miso paste}, {Soy sauce}, {Rice Vinegar}, {Maple syrup}, {Sesame oil}, {Cornstarch}, the grated {Garlic}, grated {Ginger}, and 3 tbsp water until smooth.

   ~3 min

4. 4

   Heat half the {Vegetable oil} in a large frying pan over medium-high heat. Add the {Tofu}, season lightly with some of the remaining {Salt}, and cook for 6–8 minutes, turning a few times, until golden on the edges. Transfer to a plate.

   ~8 min

5. 5

   Add the remaining {Vegetable oil} to the pan, then add the {Aubergine}. Cook for 8 minutes, turning occasionally, until soft and golden with lightly blistered edges. Return the {Tofu} to the pan, pour in the miso glaze, and cook for 2 minutes, tossing until everything is glossy and coated. Stir in the white parts of the {Spring Onion} and the optional {Chili flakes}.

   ~10 min

6. 6

   Fluff the rice and divide between bowls. Top with the miso {Tofu} and {Aubergine}, then add the sliced {Cucumber}. Finish with the green tops of the {Spring Onion} and {Sesame seeds}.

   ~1 min