Tofu and Eggplant Miso Braise

Tofu and Eggplant Miso Braise

Posted 2017-06-10 by Annalisa Brownfollow
Winter chills and rain have hit with a vengeance and there is no better way to fuel the body with comfort food. Braising vegetables in a light miso and coriander sauce helps keep this dish healthy but most importantly allows the ingredients to really absorb the flavours of the sauce they’re cooking in.

Tofu and eggplant make up the key ingredients of this miso vegetable braise but you could really add any ingredients to this dish. The trick is to pick ingredients that have a sponge like quality about them, which allows all the subtle flavours of the braising sauce to penetrate rather than just coat the food.

Braising food helps keep the dish healthy and also allows the ingredients to absorb the flavours theyre cooking in.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4

400 g firm tofu
1 eggplant
½ cup green peas
Handful basil leaves

For the Miso Braise
2 tablespoons miso paste
1 tablespoon coriander
½ teaspoon chilli
1 teaspoon sesame seeds
1 tablespoon tahini paste
2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
6-8 tablespoons water

  • In a small bowl add the miso paste, coriander, chilli, sesame seeds, tahini paste, apple cider vinegar, extra virgin olive oil and water and mix into a thin paste. Set aside.

  • This miso and coriander braise is full of flavour and is readily absorbed by the eggplant and tofu.

  • Dice the eggplant and tofu into mid size chunks.

  • Pre-heat a frying pan with a drizzle of coconut oil and when hot add the basil leaves and cook for a couple of minutes or until the basil leaves become translucent.

  • Tofu and eggplant have sponge like qualities and will readily absorb all the subtle flavours of the braising sauce.

  • Add the eggplant, tofu and peas and stir-fry for 3-4 minutes. Add the water to the vegetables and steam the vegetables for a couple of minutes before adding the miso and coriander sauce.

  • Steam the vegetables and tofu in water before adding the miso and coriander sauce.

  • Reduce the heat to low and fold the sauce through the vegetables. Braise for 5 minutes before serving. If required, add a little more water to thin the sauce. Serve immediately.

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