Miso-glazed aubergine with tofu and rice

Name: Miso-glazed aubergine with tofu and rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 Aubergines; 280 g Firm tofu, pressed and cut into 8 slabs; 30 ml Vegetable oil; 60 g White miso paste; 30 ml Mirin; 15 ml Maple syrup; 10 ml Soy sauce; 10 g Fresh ginger, finely grated; 300 g Jasmine rice; 300 g Pak choi, halved; 5 ml Sesame oil; 0.1 Garlic, 1 clove, sliced; 10 g Sesame seeds; 3 Spring onions, sliced

Inspired by Japanese nasu dengaku: aubergine roasted until silky, then grilled under a sweet, savoury miso glaze, with tofu, rice and garlicky pak choi.

Ingredients

2 Aubergines
280 g Firm tofu, pressed and cut into 8 slabs
30 ml Vegetable oil
60 g White miso paste
30 ml Mirin
15 ml Maple syrup
10 ml Soy sauce
10 g Fresh ginger, finely grated
300 g Jasmine rice
300 g Pak choi, halved
5 ml Sesame oil
0.1 Garlic, 1 clove, sliced
10 g Sesame seeds
3 Spring onions, sliced

Method

Heat the oven to 220°C (200°C fan). Halve the aubergines lengthways, score the flesh in a criss-cross, brush with most of the oil and roast cut side up until really soft. Brush the tofu with the rest of the oil and roast it on another tray for the last 20 minutes.
Stir the miso, mirin, maple syrup, soy sauce and ginger together into a thick, smooth paste.
Rinse the rice, put it in a pan with 450ml water, bring to the boil, cover and cook on the lowest heat, then leave covered to steam.
Spread the glaze over the aubergines and tofu, then put them under a hot grill until bubbling and starting to char at the edges. Watch closely; the sugar catches quickly.
Fry the pak choi and garlic in the sesame oil over a high heat with a splash of water until just wilted.
Serve the aubergine and tofu over rice with the greens, scattered with sesame seeds and spring onions.