Fried Miso Aubergine and Tofu Rice Bowl
By Cooking with Chef Dai
Published on 24 July 2022
An incredible marriage of flavours. Easy to make and a favourite amongst vegetarians and meat eaters alike. An inexpensive and healthy mid-week treat for the entire family to enjoy.Time and servings
50 minsTotal time
2Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 4 tbsp of cooking sake
- 4 tbsp of mirin
- 2 tsp of dark soy sauce
- 1 knob of ginger, grated
- 1 tbsp of corn flour
- 2 tbsp of vegetable oil
- 2 tbsp of roasted sesame oil
- 2 aubergines, cut into 4cm x 4cm chunks
- 400 g of tofu medium firm, pat dry and cut into 2cm x 2cm cubes
- 360 g of short grain rice, washed and cooked
- 2 spring onions, thinly sliced
- 2 tsp of roasted sesame seeds
- 2 tbsp of miso paste
Method
Step 1
Into a small bowl, combine the sake, mirin, miso, dark soy sauce and grated ginger. Mix well.Step 2
Coat the cubes of tofu with corn flour.Step 3
Add half of the vegetable and sesame oil into a hot pan on a medium heat and a carefully place the tofu. Fry on each side until crisp. Remove from pan.Step 4
Into the same pan, add the remaining vegetable and sesame oil. Once hot, on a high heat, add the aubergine. Turn over once browned.Step 5
Once the aubergine has cooked through, add the tofu and then pour over the miso sauce. Turn the heat to low and stir carefully until combined. Cook for a further 2 minutes.Step 6
Transfer the tofu and aubergine onto a bowl of rice and garnish with spring onions and sesame seeds.