My tastebuds have taken a real turn in the last few weeks. All of a sudden I’m craving seaweed, tofu and mushrooms – quite specifically.

No, I’m not pregnant mum.

Before that, mushrooms were basically the only ingredient I didn’t like and tofu just didn’t really come into my weekly diet. However, since I’ve started my meat-free May, I’m looking for new alternatives. Tofu is made by curdling fresh Soya milk, it’s high in protein, low in sugars and contains all the essential amino acids (these are the ones the body cannot produce itself).

Quick tip: The firmer the tofu, the higher the protein content and also the better it is for crispy tofu dishes. I created a delicious seaweed and tofu dish the other night so that will be up to share with you all next week!

For this tasty, sweet stir-fry, I combined some of my favourite flavours and textures to make a VERY easy and delicious Vegetarian and Vegan miso recipe. It may look like a fair amount of ingredients but in fact the main dish is made up of just 4 components and everything else in there are flavours and sauces that bring the dish to life.

I’m also a huge fan of Chinese cabbage and it really ‘puffs up’ the dish to become quite a filling but light on the stomach recipe.

Miso Aubergine and Tofu Stir-fry

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Lean Living Girl

Serves: Serves 2

Ingredients

• 120g firm silken tofu
• 1 medium aubergine
• 900g Chinese cabbage (Remove outer leaves and slice)
• 40g white sesame seeds
• 40g Enoki mushrooms
• 2 spring onions, chopped
• ¼ of a large red onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 tbs coconut oil
• 1 tsp maple syrup
• 2 tbs peanut nut butter
• 2 tbs miso sauce
• 1 tsp soy sauce
• 2 tsp teriyaki sauce
• 1 tsp sesame oil
• Pinch of sea salt and black pepper to taste.

Instructions

1. Add the spring onions, red onions and garlic to a stir-fry pan along with 1tbs of coconut oil.
2. Stir on a low heat, to sweat and soften, for 2-3 minutes.
3. Add 1 tbs of miso sauce and 1 tsp of each nut butter, soy sauce and teriyaki and mix well.
4. Leave for a further minute until all the sauces have been absorbed, keep stirring.
5. Slice the aubergine into 12 pieces and add to the pan along with 1 tbs coconut oil, 1 tsp of maple syrup and salt & pepper - turn the heat up to medium.
6. Leave the aubergine to cook for roughly 8 minutes, stirring every minute, until it's starts to soften.
7. Add the chopped cabbage along with 1tsp of teriyaki and 1 tsp nut butter.
8. Whilst the cabbage is cooking, prepare the tofu by slicing it into squares and laying it between kitchen towel to absorb excess moisture.
9. After 2 minutes of the cabbage cooking, make a well in the pan and add the tofu, sesame seeds, mushrooms along with a final tsp of miso sauce.
10. Cook for 2-3 minutes until everything is combined and cooked throughout.
11. Serve hot with an extra sprinkle of chilli flakes.

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