Avant Garde Vegan’s Tofu and Baby Aubergine Satay with White Miso
By Tideford Organic
Published on 28 December 2022
This quick and easy vegan satay bowl is packed full of taste and is the perfect warming dish on a cold day. Tofu and baby aubergines are complimented with strong flavours including White Miso Paste.Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 250 g of tofu, firm or puffed
- 5 baby aubergines
- 1 red pepper
- 0.5 red onion
- 1 clove of garlic, minced
- 240 ml of coconut milk
- 1 lime, juiced
- 2 baby pack choi
- 1 radish, cut into thin slices (for the serving salad)
- 1 handful of pea shoots, (for the serving salad)
- 4 leaves of mint, (for the serving salad)
- 4 leaves of thai basil, (for the serving salad)
- 1 baby beetroot, cut into thin slices (for the serving salad)
- 1 handful of sugar snaps, (for the serving salad)
- 1 carrot, cut into ribbons (for the serving salad)
- 1 cup of sushi rice, (to serve)
- 2 spring onion, thinly sliced (to serve)
- 2 tbsp of dried chilli flakes
- 1 cup of peanuts, raw
- 1 tbsp of ginger, minced
- 1 tbsp of crunchy peanut butter
- 1 tbsp of maple syrup, plus 1 tbsp for the glaze
- 0.5 tbsp of white miso paste, plus 1 tbsp for the glaze
- 2 tbsp of tamari, plus 1 tbsp for the glaze
- 1 tbsp of sesame oil
- 3 tbsp of caster sugar
- 2 tbsp of water
- 1 tbsp of sesame seeds, (for the serving salad)
Method
Step 1
Pre-heat your oven to 180 degrees C.Step 2
Split the aubergines down the middle lengthways and score. Place them on a baking tray flesh side up.Step 3
Mix together the glaze ingredients then brush the glaze over the auberginesStep 4
Place them in the oven for 10 minutesStep 5
Meanwhile, place a wok over a high heat. Add a touch of sesame oil. Followed by the onion, garlic, ginger and red pepper.Step 6
Once softened, add the tofu.Step 7
After 3 minutes of cooking, deglaze the pan with the coconut milk, then add the miso, peanut butter, tamari and maple syrup. Mix well.Step 8
Remove the aubergines from the oven then add them to wok, followed by the chilli flakes, lime juice and baby pak choi.Step 9
Allow the satay to bubble away for 3 minutes.Step 10
Meanwhile pre-heat a non stick frying pan over a medium heat.Step 11
Add the sugar and water to the pan and let it gently turn into a golden caramel.Step 12
Once golden toss in the peanuts. Once all the peanuts are coated, remove from the pan carefully.Step 13
Remove the wok from the heat. Serve the satay with sushi rice, side salad and the coated peanuts.