Miso-Glazed Aubergines & Tofu

📝 Ingredients

• 2 aubergines (about 300 g each)
• 200 g firm tofu (½ pack)
• 140 g jasmine rice + 210 ml water
• 3 tbsp white miso paste (about 45 g)
• 2 tbsp mirin
• 1 tbsp caster sugar + 1 tbsp water
• 4 tsp sunflower oil (3 for the aubergines, 1 for the tofu)
• 1 tbsp cornflour
• 1 tbsp sesame seeds + 1 spring onion
• Salt

🍴 Utensils

• Baking tray and baking paper
• Non-stick frying pan
• Saucepan with lid
• Small bowl
• Pastry brush
• Paring knife

📖 Steps

1. Preheat the oven to 200 °C. Rinse the rice until the water runs almost clear, put it in the saucepan with 210 ml water and a pinch of salt, bring to the boil, cover and cook for 12 min over a very low heat, then leave to rest for 10 min, covered.
2. Halve the aubergines lengthways, keeping the stalk on. Score the flesh in a diamond pattern with the tip of the knife, 1 cm deep, without piercing the skin. Brush the flesh with 3 tsp oil and season lightly with salt.
3. Place the aubergine halves cut side down on the tray lined with baking paper: this way they cook in their own steam without drying out. Roast for 25 to 30 min, until the skin is wrinkled and a knife slides into the flesh with no resistance at all.
4. While they cook, mix the miso, mirin, sugar and water in the bowl until you have a smooth, glossy sauce. Set aside 2 tbsp for the tofu. Drain the tofu and press it for 10 min between two layers of kitchen paper.
5. Cut the tofu into 2 cm cubes and roll them in the cornflour. Heat 1 tsp oil in the frying pan over a medium-high heat and brown the cubes for 8 to 10 min, turning them, until crispy on all sides.
6. Take the pan off the heat, add the 2 tbsp of reserved sauce and stir for 30 seconds to coat the tofu well: the sauce caramelises very quickly and would burn on the heat. Slice the spring onion.
7. Take out the aubergines, turn them cut side up and switch on the oven grill. Spread the rest of the miso sauce over the flesh in a thin layer, then put them back under the grill at the top of the oven for 3 to 5 min, keeping an eye on them: the glaze should bubble and brown in places without burning.
8. Sprinkle the aubergines with sesame seeds and spring onion. Serve 2 aubergine halves per person with the rice and glazed tofu, scooping the flesh straight out of the skin with a spoon.