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Fried Miso Aubergine and Tofu Rice Bowl

Fried Miso Aubergine and Tofu Rice Bowl

By Cooking with Chef Dai
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.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 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

6 steps

  1. Step 1

    Into a small bowl, combine the sake, mirin, miso, dark soy sauce and grated ginger. Mix well.

  2. Step 2

    Coat the cubes of tofu with corn flour.

  3. 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.

  4. 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.

  5. 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.

  6. Step 6

    Transfer the tofu and aubergine onto a bowl of rice and garnish with spring onions and sesame seeds.