I promise this miso glazed aubergine and tofu stir fry tastes much better than i…
I promise this miso glazed aubergine and tofu stir fry tastes much better than it looks. It’s been dark and gloomy all day in the UK today, and to be fair, I’m surprised that I managed to get a photo at all.
This recipe is pretty straightforward. It serves 1, you need:
75g quinoa, cooked according to pack instructions
170g firm tofu
½ a medium aubergine, chopped into medium cubes
100g tenderstem broccoli, steamed
50g asparagus tups, steamed
1 garlic clove, finely minced
For the glaze
1x 21g pack miso paste (I used the one from Itsu)
2 tbsp Shaoxing rice wine
1 tsp agave nectar
1 tsp toasted white sesame seeds
1 tsp black sesame seeds
Make the miso sauce by combining all the ingredients in a small bowl with around 100ml of warm water then set aside.
Heat a non-stick frying pan (with oil if you choose) then stir fry the aubergine. Just as it starts to brown and caramelise, stir in half the garlic and continue to fry until the aubergine is nicely browned and the garlic softens without burning then set aside. Repeat the same process for the tofu then set aside.
Put the miso sauce in a small saucepan over medium heat and simmer for 3-5 minutes until it starts to thicken then add the aubergine and tofu into the pan. If the sauce doesn’t thicken enough, combine 1 tsp of cornflour with 2 tbsp of water then add 1-2 teaspoons of the mixture into the miso sauce to thicken it. Simmer for a few more minutes then take it off the heat. Serve with quinoa and the vegetables and sprinkle with the sesame seeds.
#vegandinner #quinoarecipes #miso