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Sesame-Crusted Tofu and Aubergine with Sichuan Miso Sauce

Sesame-Crusted Tofu and Aubergine with Sichuan Miso Sauce

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

The crisp, savoury sesame coating gives the tofu extra bite.
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Ingredients

  • 1 egg
  • 3 tbsp cornflour
  • 4 tbsp sesame seeds
  • 200g firm tofu
  • 5 tbsp rapeseed oil
  • 1 aubergine
  • 1 green pepper
  • 3 tbsp Clearspring Brown Rice Miso
  • 3 tbsp brown sugar
  • 2½ tbsp mirin
  • 2½ tbsp sake
  • 1½ tsp soy sauce
  • ¼ tsp sichuan pepper
  • 3 spring onions, thinly sliced
  • 1 red chilli
  • 4 pinches sesame seeds, to garnish
  • 360g rice, cooked

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.

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