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Fried Miso Aubergine and Tofu Rice Bowl

Fried Miso Aubergine and Tofu Rice Bowl

Brought to you by: Cooking with Chef Dai
Japanese Recipes
    2 serving

Prep time:

Cook time:

Serves: 2

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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  • 4 tbsp Cooking Sake
  • 4 tbsp Mirin
  • 2 tbsp Miso Paste
  • 2 tsp Dark Soy Sauce
  • 1 knob Ginger, grated
  • 1 tbsp Corn Flour
  • 2 tbsp Vegetable Oil
  • 2 tbsp Roasted Sesame Oil
  • 2 Aubergines, cut into 4cm x 4cm chunks
  • 400g Tofu Medium Firm, pat dry and cut into 2cm x 2cm cubes
  • 360g Short Grain Rice, washed and cooked
  • 2 Spring onions, thinly sliced
  • 2 tsp Roasted Sesame Seeds


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.

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