Recipe

Teriyaki tofu & aubergines

by Celia Brooks

A vegan dinner party dish from Celia Brooks

Ingredients

2 medium aubergines, stem removed
Olive oil, for brushing
300g block firm fresh tofu, drained then wrapped whole in a paper towel
1 heaped tbsp dark miso paste
150ml mirin
60ml dark soy sauce

For the sweetcorn & avocado salsa:
1 corn on the cob, kernels stripped (if fresh sweetcorn isn’t available, use 150g frozen)
2 ripe avocados, peeled and diced
Juice of 1-2 limes
1 red chilli, finely diced
2 spring onions, chopped
8-10 basil leaves, shredded
½ tsp caster sugar
Sea salt

Method

Preheat the oven to 220C and line a baking sheet with parchment paper. Cut each aubergine into 6 long wedges. Score the flesh diagonally, without piercing the skin. Brush generously with olive oil and season with sea salt and cracked black pepper. Roast until completely soft and golden, about 15-20 mins. Remove from the oven and set aside.

Unwrap the tofu and cut in half across the middle, then in half again to create 4 rectangles. Cut each rectangle in half diagonally, so you end up with 8 triangles about 1½cm thick.  

To prepare the teriyaki sauce, place the miso paste in a cup and add 2 tbsp boiling water. Whisk with a fork until completely smooth. Pour into a large frying pan. Stir in the mirin and soy sauce and bring to the boil. Place the tofu pieces into the sauce and simmer gently for 15 mins, turning the tofu over carefully halfway through.

Prepare another baking tray with parchment paper and brush generously with oil. Carefully lift the tofu out of the sauce and place on the tray. Cook in the oven for 15 mins.

Turn off the oven and put the aubergines back in, so that they can keep warm in the residual heat with the tofu. Meanwhile, reduce the sauce by turning the heat up and boiling it, stirring frequently, until thick and syrupy. Set aside.

To make the salsa, bring a small pan of water to the boil. Blanch the sweetcorn kernels for 2 mins, then strain and cool under cold running water. Drain thoroughly and combine with the remaining ingredients.

Remove the tofu and aubergines from the oven. Plate them up on individual plates or a serving platter. Use a tsp to coat each piece of tofu with the sauce, then drizzle the remaining over and around the aubergines. Serve with the sweetcorn and avocado salsa and some steamed courgetti.

Recipe: Celia Brooks