Sticky Miso Aubergine and Smoked Tofu

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Serves:  4

Preparation: 15 minutes

Cooking Time: 25 minutes

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This is a recipe by Katy Beskow and published in Vegan Pantry 

 

 

Ingredients:

 

• For the Roasted Veg

• 225 g block of pre-pressed extra-firm smoked tofu (ordinary Tofu will do)

• 2 aubergines eggplants, diced into bite-sized chunks

• 2 tablespoons sunflower or olive oil

• Sea salt and freshly ground black pepper
  
  For the Sauce:

• Half a cup of sunflower or olive oil

• Half a cup of water

• 3 cm piece of ginger finely grated

• 5 garlic cloves crushed

• 2 rounded tablespoons red miso

• 4 rounded tablespoons crunchy peanut butter

• 2 tablespoons maple syrup​
   

• For the Couscous:

• 250g couscous

• 1 vegetable stock cube

• Half a cup of dried cranberries

• Half a cup of chopped mixed nuts

• 3-4 tablespoons of chopped chives
   

• For the Garnish:

• 2 teaspoons sesame seeds

• Handful of chives, finely chopped

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Method

 

1. Preheat the oven to 180°C/350°F/gas mark 4.
    

2. Blot the block of tofu on a few sheets of kitchen paper to remove any excess moisture, then cut into bite-sized chunks.
    

3. Arrange the diced tofu and aubergine pieces over one large roasting tray, or two smaller trays to avoid overcrowding.
    

4. Drizzle with 1 tablespoon of the sunflower oil, add the seasoning, then roast in the oven for 20 minutes.
    

5. Meanwhile, add one tablespoon of oil to a pan and throw in the ginger, garlic and cook for 2 minutes over a medium heat until fragrant.
    

6. Stir in the miso, oil, peanut butter and maple syrup, along with half a cup of cold water, and simmer gently until combined, stirring frequently. Set aside.
    

7. For the Couscous: Put the couscous into a serving dish and pour over boiling water to cover.  To give it a savoury flavour, dissolve a vegetable stock cube in a small amount of the boiling water and add this first.
    

8. The couscous will absorb the liquid very quickly, so then add the chopped nuts, chives and cranberries and mix well.
    

9. Remove the roasting tray from the oven and pour the miso peanut sauce over the top, stirring to coat the aubergine and tofu in the sauce. Return to the oven for 5–6 minutes until the sauce is thickened and bubbling.
    

10. Remove the roasting tray from the oven and scatter with the sesame seeds and chives just before serving together with the couscous.