I love this sweet and salty miso glazed eggplant which is another delicious addition to a buddha bowl, or just served with cooked grains.
2 large or 3 small eggplants
3 tablespoons miso
2 tablespoons water
2 tablespoons mirin
1 tablespoon sake
1 tablespoon sugar
Dash of sesame oil (optional, leave out for oil free option)
- Halve the eggplant and sprinkle with salt to “sweat” the eggplant for 15 minutes.
- Rinse off salt and dry the eggplant. Cut a criss-cross pattern on the inside surface of the eggplant.
- Sear the eggplant on a non-stick pan, face down, until it is slightly brown. Then remove from heat.
- Mix all the other ingredients in a bowl into a smooth paste. Coat the seared surface of the eggplant with this mixture.
- Bake the eggplant in a pre-heated oven to 200C for 20 minutes or until the tops of the eggplant is glazed.
I love having friends who love to cook. Apart from admiring their delicious looking Instagram accounts, it has given me an appreciation at the accents of Asian inspired meals I create. This week, I was inspired to explore the use of 5-spice. It has a strong aroma, marked by the inclusion of ground star anise, and is used in Chinese and Taiwanese cooking. Traditionally, it has been used mostly to season meats. In the next few weeks, I will be inspired to create plant based meals that uses this spice mix creatively, starting with this 5-spice tofu. The marinated tofu brings a warm and comforting aroma, finished with a sticky and garlicky sauce. It’s a great addition in any buddha bowl.
1 block firm tofu, well drained
1/2 teaspoon ground 5-spice
1/2 cup water
1/4 cup soy sauce
1 clove garlic, minced
1 tablespoon brown sugar
- Cut tofu into large pieces and arrange in a container where they can all lie flat.
- Mix 5-spice, water and soy sauce and pour over tofu. Marinate for several hours. During this time, flip the tofu on its other side so both sides are marinated.
- Place tofu in a hot pan, then turn the heat down. If you use a ceramic pan, there is no need to use any oil.
- Brown tofu on all sides then remove from pan.
- Pour remaining marinate into the pan with the garlic and sugar and slowly reduce until it has a stickier consistency.
- Return tofu to the pan and coat with the sauce.
- Serve with sprinkles of sesame seeds.
Many of you know that buddha bowls are my favourite. It’s a great way to add a wide diversity of nutrients in one meal, and the ability to choose your own toppings makes it a great party option to cater to individuals with different food intolerances.
Today’s buddha bowl topping is orange chilli tofu, inspired by a friend who introduced me to Korean chilli paste.
1 block of firm tofu
1 onion, sliced
1 clove garlic, minced
1orange, juiced and zested
1 tablespoon Korean chilli paste (you can use another type of chilli if you like)
3 tablespoons tomato sauce
1 tablespoon maple syrup or sweetener of choice
- Wrap the tofu in clean towels and rest something heavy (e.g., chopping board, pot) on top of it for 15 minutes. This will drain the tofu of some of its water.
- In a bowl, mix the orange juice, chilli, tomato sauce and sweetener.
- Sautee onion in 2 tablespoons of water in a non-stick pan until it has softened.
- Add garlic and tofu and sautee for 10 minutes.
- Add the orange chilli mix you have prepared and cook the tofu some more until the sauce has reduced to a consistency you like.