Miso Aubergines with Tofu, Sesame and Chilli

Miso Aubergines with Tofu, Sesame and Chilli
Serves 4 Dinner, Vegan, Tofu, Japanese
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Ingredients

  • 2 aubergines, halved lengthways
  • 250g firm organic tofu, cut into 1.5cm slices
  • 100g spring greens, thickly sliced
  • 75g miso paste
  • 1 tbsp sesame oil
  • 2.5cm ginger, grated
  • 2 cloves of garlic, crushed
  • 1 red chilli, finely chopped
  • 2cm ginger, grated
  • 2 cloves of garlic, crushed
  • 2 limes, zest and juice
  • 30ml soy sauce
  • 30ml sesame oil
  • 3 spring onions, thinly sliced
  • 30g sesame seeds
  • White rice to serve

Method

Preheat the oven to 180C fan/200C/gas 6. Cut deep cross-hatches into each aubergine half, then transfer to a roasting tin along with the tofu and spring greens. Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. Transfer to the oven and roast for 45 minutes. Meanwhile, mix the chilli, ginger, garlic, lime zest and juice, soy sauce, sesame oil and spring onions together. Tip this dressing over the aubergine and tofu as soon as it comes out of the oven, then scatter with the sesame seeds. Serve hot with rice alongside.

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