Miso eggplant with scrambled tofu
Topped with scrambled tofu, this easy midweek meal will quickly become a new household favourite.
- 4 small eggplants, halved lengthways
- 1 1/2 tbs miso paste
- 1/4 cup (60ml) mirin seasoning
- 2 garlic cloves, crushed
- 3 tsp Coles Asia Sesame Oil
- 600g silken tofu
- 2 tbs kecap manis
- 3 tsp chilli paste (optional)
Preheat oven to 200°C. Line a baking tray with baking paper. Use a small sharp knife to score the cut-side of each eggplant half in a diamond pattern (don’t cut all the way through). Place, cut-side up, on the lined tray.
Combine the miso paste, mirin seasoning and garlic in a small bowl. Drizzle over the eggplant. Spray with olive oil spray and bake for 20-25 mins or until tender.
Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add tofu and use a wooden spoon to gently break up into small pieces. Add kecap manis and chilli paste, if using. Cook, stirring gently, for 3-4 mins or until the tofu is golden and the sauce thickens.
Divide the eggplant among serving plates. Top with the tofu mixture to serve.