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Miso-glazed tofu and aubergine

Score the aubergine flesh in a criss-cross: the glaze sinks into the cuts instead of sliding off.

Hot dish · 2 servings · Prep time 35 min

Per serving

Calories576kcal
Protein27g
Carbs68g
Fat22g

Ingredients

  • 300 gTofu
  • 400 gAubergine
  • 30 gMiso paste
  • 15 gMaple syrup
  • 10 gFresh ginger
  • 120 gBrown rice
  • 8 gSesame seeds
  • 15 mlNeutral oil

Method

  1. Cook the brown rice for 30 minutes. Heat the oven to 220 °C.
  2. Halve the aubergine, score the flesh, brush with oil and roast cut side down for 20 minutes.
  3. Mix the miso, maple syrup, grated ginger and a spoonful of water. Cut the tofu into thick slices and brown for 3 minutes per side.
  4. Turn the aubergine over, brush it and the tofu with the glaze, grill for 5 minutes and sprinkle with sesame.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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