Caramelised miso eggplant and tofu stir-fry
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Time to make:
$4.30 per serve
(at time of publication)
Full ingredients list:
2 tablespoons red miso paste (see tip)
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon brown sugar
250g firm tofu, cut into cubes
1 large eggplant, cut into cubes
450g pouch microwavable brown rice
1 tablespoon toasted sesame seeds, to serve
2 bunches steamed broccolini, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Combine miso, rice wine and brown sugar in a medium bowl with ½ cup of water. Add tofu and eggplant and toss to coat.
Step 2Spray a non-stick frying pan or wok with oil and set over a high heat. Stir-fry eggplant and tofu, in batches, for 7 minutes, reserving sauce, until eggplant is tender and the tofu is golden. Return all eggplant and tofu to pan. Reduce heat to medium and add reserved sauce; simmer 1–2 minutes, or until sauce reduces and thickens.
Step 3Meanwhile, heat rice according to packet instructions. Sprinkle stir-fry with sesame seeds and serve with rice and broccolini.
Red miso paste is found in the Asian aisle of the supermarket. Red miso is slightly stronger in flavour than white.
About this recipe
First published: October 2016