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Avant Garde Vegan’s Tofu and Baby Aubergine Satay with Tideford Organics White Miso

Avant Garde Vegan’s Tofu and Baby Aubergine Satay with White Miso

Brought to you by: Tideford Organic
    4 serving
4.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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  • 250g Tofu, firm or puffed
  • 5 baby aubergines
  • 1 red pepper
  • ½ red onion
  • 1 clove garlic, minced
  • 1 tbsp ginger, minced
  • 1 tbsp crunchy peanut butter
  • 1 tbsp maple syrup, plus 1 tbsp for the glaze
  • ½ tbsp White Miso Paste, plus 1 tbsp for the glaze
  • 240ml coconut milk
  • 2 tbsp tamari, plus 1 tbsp for the glaze
  • 2 tbsp dried chilli flakes
  • 1 lime, juiced
  • 2 baby pack choi
  • 1 tbsp sesame oil
  • 3 tbsp caster sugar
  • 2 tbsp water
  • 1 cup peanuts, raw
  • 1 radish, cut into thin slices (for the serving salad)
  • 1 handful pea shoots, (for the serving salad)
  • 4 leaves mint, (for the serving salad)
  • 4 leaves Thai basil, (for the serving salad)
  • 1 baby beetroot, cut into thin slices (for the serving salad)
  • 1 handful sugar snaps, (for the serving salad)
  • 1 tbsp sesame seeds, (for the serving salad)
  • 1 carrot, cut into ribbons (for the serving salad)
  • 1 cup sushi rice, (to serve)
  • 2 spring onion, thinly sliced (to serve)


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 aubergines

Step 4

Place them in the oven for 10 minutes

Step 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.

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