Spiced Aubergine and Tofu

Ingredients

• 2 Aubergines
• 350g Firm Tofu
• 75g Miso Paste
• 3tbsp Sesame Oil
• 1/2 thumb Ginger, grated
• 4 cloves Garlic
• 150g Spring Greens or Sweetheart Cabbage, sliced into thin ribbons

for the dressing

• 1/2 thumb Ginger, grated
• 2 cloves Garlic, grated
• 2 limes, juiced
• 2tbsp Light Soy Sauce
• 2tbsp Sesame Oil
• Chilli to taste

Method

• Preheat oven to 160C (fan), 180C (convection)
• Slice the aubergine in a cross pattern, and the tofu into 1cm cubes.
• Combine the miso paste with the sesame oil, ginger and garlic, mash it all together to a relatively smooth paste with a fork.
• Rub the paste into the aubergine and tofu and put into the oven for 30 minutes.
• Then add a little oil to cover the ribboned cabbage or spring greens, and add to the pan.
• To make the dressing, combine all the ingredients and serve immediately over the food out of the oven.

Serving Suggestion

Serve with boiled rice.