Miso aubergine with udon and crispy tofu

Udon noodles topped with sweet melt in the mouth aubergine and crispy tofu is perfect for the cold wintry weather!

Ingredients

Tofu

1 block of tofu drained, pressed and cut into medium sized cubes

2 tablespoons soy sauce

2 teaspoons maple syrup

1 tablespoon sesame oil

1 teaspoon sriracha sauce

Cooking oil for spraying

Aubergine

1 medium sized aubergine cut into cubes

1 tablespoon white miso paste

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon sriracha sauce

1/2 teaspoon ground cumin

2 tablespoons maple syrup

Cooking oil for spraying

Noodle sauce

3 tablespoons soy sauce

1 .5 tablespoons rice wine vinegar

1 tablespoon kecap manis

1 teaspoon fresh ginger

2 cloves of garlic crushed

Udon

2 packs of udon noodles (200g per pack)

1-2 tablespoons of vegetable oil

Garnish (optional)

Spring onions

Chilli flakes

Nori flakes

Sesame seeds

Steps

1. Preheat the oven to 200 C

2. Toss the tofu with the maple syrup, sesame oil and soy sauce. Leave to one side

3. In another bowl whisk together the miso, soy sauce, sesame oil, sriracha sauce, cumin and maple syrup. Add the aubergine and mix until the chunks are evenly coated.

4. Spread the aubergine chunks on a baking tray, spraying with cooking oil if needed. Bake in the oven for 20 mins, stirring halfway through to make sure the aubergine doesn’t burn

5. The tofu can be baked alongside the aubergine in the oven for 15 mins. Stir mid way to ensure it doesn’t burn. For best results air fry for 8 mins at 190 C.

6. Cook the udon according to instructions on pack. Whisk together the ingredients for the sauce.

7. Heat oil in a pan, once hot add the cooked udon and fry for 3-4 mins

8. Add the sauce to the pan, bring to boil. Mix until the udon is fully coated and take it off the heat.

9. Serve the udon with the cooked aubergine, tofu and garnishes