TOFU & AUBERGINE WITH MISO SAUCE

INGREDIENTS

Extra Firm Tofu
Aubergine
Pak Choi
Spring Onions

(You could also add spinach or chestnut mushrooms to this dish)

FOR THE PEANUT SAUCE

1 tbsp Peanut Butter (Smooth)
2 tsp Sweet Miso Paste
1/2 Lime Squeezed
2 tbsp Rice Vinegar
2tbsp Tamari (GF) or Soy Sauce
1tbsp Maple Syrup

MAKE THE SAUCE LIGHT

Replace Tamari with Coconut Aminos
Remove Maple Syrup

COOKING INSTRUCTIONS

  1. Pre-cook the aubergine by cutting the aubergine in half, scoring it and roasting it at 180 degrees celsius for 30-35 minutes
  2. Drain tofu and cut into cubes. Pre-make the miso peanut sauce
  3. Heat pain and add seasame oil and chilli (if you want it spicy)
  4. Cook Tofu in the seasame oil for 5 minutes
  5. Add in the pak choi and cooked aubergine (chopped into small chunks) and cook until pak choi is wilted
  6. Add the Miso Peanut Sauce and stir through
  7. Serve alone or with rice