Miso-Ginger Glazed Aubergine, Tofu & Mushrooms

This simple miso-ginger glaze brings plenty of savoury flavour to this combination of crispy tofu, tender aubergine and mushrooms. Served with Japanese rice and finished with toasted sesame seeds, it makes a satisfying plant-based meal without needing a long list of ingredients.

The aubergine is cooked until soft and caramelised before being coated in the glaze, while the tofu and mushrooms are cooked until golden and then tossed through the remaining sauce. It's a straightforward dish that's full of flavour and easy to make at home.

Makes enough to:

• 280–350g firm tofu

• 2 medium aubergines

• 200g mushrooms

• 475ml cooked Japanese rice

Glaze

• 2 tbsp miso

• 3 tbsp soy sauce

• 2 tbsp grated ginger

• 4 garlic cloves

• 1 tbsp water

Also

• 2 tbsp olive oil

• 1 tbsp toasted sesame seeds

Method

• Press and cube the tofu.

• Slice the mushrooms and score the aubergines.

• Mix the miso, soy sauce, ginger, garlic and water to make the glaze.

• Cook the Japanese rice.

• Toast the sesame seeds.

• Sear the aubergines flesh-side down for 6–8 minutes, then flip, cover and cook for another 6–8 minutes until tender.

• Fry the tofu and mushrooms in olive oil for 4–5 minutes until nicely browned.

• Add roughly 70% of the glaze to the aubergines and the remaining 30% to the tofu and mushrooms. Toss for about 1 minute so everything is coated.

• Serve over the Japanese rice and finish with the toasted sesame seeds.

Plant Splits Tip 💚

Don't rush the aubergine. Give it time to soften and caramelise before adding the glaze — that's where you get those rich, savoury edges. And keeping a little glaze back until the end means the tofu, mushrooms and aubergine all get that fresh hit of miso and ginger just before serving.