Sesame-Crusted Tofu and Aubergine with Sichuan Miso Sauce
By OcadoLife
Published on 16 January 2022
The crisp, savoury sesame coating gives the tofu extra bite.Time and servings
40 minsTotal time
4Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 4 tbsp of sesame seeds
- 200 g of firm tofu
- 5 tbsp of rapeseed oil
- 1 aubergine
- 3 tbsp of clearspring brown rice miso
- 3 tbsp of brown sugar
- 2.5 tbsp of sake
- 1.5 tsp of soy sauce
- 0.25 tsp of sichuan pepper
- 3 spring onions, thinly sliced
- 4 pinches of sesame seeds, to garnish
- 1 egg
- 3 tbsp of cornflour
- 1 green pepper
- 1 red chilli
- 360 g of rice, cooked
- 2.5 tbsp of mirin
Method
Step 1
Prepare the sesame crust: beat the egg in one bowl, and mix the cornflour, sesame seeds and seasoning in another.Step 2
Dip the tofu cubes into the egg, then into the sesame mixture. Dust off the excess and set aside.Step 3
Heat a wok with 2tbsp oil and brown the tofu on all sides, taking care not to burn the sesame seeds. Set aside and keep warm.Step 4
Add the remaining oil and cook the aubergine until golden, then add the green pepper and stir-fry for 3 mins until cooked through. Tip the tofu back into the wok.Step 5
Mix the sauce ingredients together (clearspring brown rice miso, brown sugar, mirin, sake, soy sauce, sichuan pepper) and pour over the vegetables and tofu in the wok. Stir gently, taking care not to break the tofu. Serve over rice, scattered with the spring onion, chilli and sesame seed garnishes.