Caramelised miso eggplant and tofu stir-fry

Serves: 4
Time to make: 15 mins

Ingredients

2 tablespoons red miso paste (see tips)
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon brown sugarlight brown cane sugarX
250g firm tofu, cut into cubes
1 large eggplantaubergineX, cut into cubes
2 x 250g pouch microwavable brown rice
1 tablespoon toasted sesame seeds, to serve 4 cups steamed broccolini or
broccoli, to serve

Instructions

1 In a bowl, combine miso, rice wine and brown sugar with ½ cup water. Add tofu and eggplant and toss to coat.

2 Spray a non-stick frying pan or wok with oil and set over a high heat. Add eggplant and tofu, reserving sauce. Stir-fry until eggplant is tender and tofu is golden. Reduce heat to medium and add reserved sauce. Simmer 1–2 minutes, or until sauce reduces and thickens.

3 Meanwhile, heat rice according to packet instructions. Sprinkle stir-fry with sesame seeds and serve with rice and broccolini.

Nutrition Info (per serve)

Kilojoules 1570kJ

Calories 375cal

Protein 18g

Total fat 12g

–Saturated fat 2g

Carbohydrates 45g

–Sugars 7g

Dietary fibre 10g

Sodium 310mg

Calcium 200mg

Iron 3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.