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Serves
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Ingredients
For the Sticky Crispy Tofu
  • 300 g Extra Firm Tofu, patted and squeezed until super dry
  • 2 tbsps Cornflour
  • 1 tsp Salt
  • 1 tsp White Pepper
  • Vegetable Oil, for frying
  • 2 tbsps Soy Sauce
  • 2 tbsps Maple Syrup
  • 1 tbsp Rice Wine Vinegar
  • 1 tsp Chilli Flakes
  • 1 Heaped teaspoon Cornflour
  • 1 tbsp Water
  • 1 tsp Sesame Oil
  • Sesame Seeds, for garnish
  • Coriander, torn for garnish
For Miso Glazed Aubergines
  • 1 Aubergine, cut in half lengthways
  • 1 tbsp Coconut Oil
  • 1 tsp White Miso Paste
  • 1 tsp Ginger Paste
  • 1 tbsp Hoisin Sauce
  • 1 tbsp Soy Sauce
  • 1 tsp Brown Sugar
  • 2 Garlic Cloves, peeled and crushed
  • 1 tbsp Rice Wine Vinegar
  • 1 tsp Sesame Oil
  • Sliced Chilli and Ginger, for garnish
  • Coriander, torn for garnish
  • Sesame Seeds, for garnish
Crispy Sticky Tofu with Miso Glazed Aubergine Crispy Sticky Tofu with Miso Glazed Aubergine

Crispy Sticky Tofu with Miso Glazed Aubergine

A beautiful vegan meal where you won’t even notice there’s no meat! Amazing flavours and textures makes for a wholesome, flavour packed dish!

Prep 30 minutes
Total 1 hour

For the Sticky Crispy Tofu

  • Set a wide frying pan on a medium heat and pour in the oil until a third of the pan is full.
  • Mix together the cornflour, salt and white pepper in a wide tray or bowl.
  • Begin by tearing the tofu into around 2cm chunks, the rough edges will give it extra crispness when fried. Toss in the seasoned flour making sure each pieces is coated well. Set aside. 
  • In a separate bowl, combine the soy sauce, rice wine vinegar, maple syrup and chilli flakes. Stir well and set aside. 
  • Check the oil is hot enough by testing a corner of the tofu, when placed in and it begins to sizzle, the oil is ready. 
  • Carefully place the floured tofu chunk into the oil and fry until golden and crispy (approx 5mins) you may need to do this in batches to not overcrowd the pan. Removed with a slotted soon and set on some kitchen paper to drain excess oil. Continue until all the tofu is fried. 
  • In another frying pan add the sauce ingredients you combined earlier and set on a high heat. Stir gently until the sauce starts to thicken and reduce. 
  • Mix the extra teaspoon of cornflour and water in a small cup, stir until it becomes a liquid consistency. Set aside. 
  • Add the crispy tofu into the sticky sauce and toss well to coat each piece. 
  • Finally pour in the starchy water, this will help the sauce become really sticky and give a lovely gloss. Finish by drizzling in the sesame oil and serve in a bowl immediately. Garnish with anything you like, I prefer sesame seeds and coriander! 


For the Miso Glazed Aubergines

  • Set a skillet or frying pan on a medium heat and add the coconut oil. 
  • In a bowl, combine the miso paste, ginger paste, soy sauce, hoisin, brown sugar, crushed garlic, sesame oil and rice wine vinegar. Mix well to dissolve the sugar and set aside. 
  • Score the flesh of the halved aubergine in a crisscross pattern and brush the miso glaze all over each half, making sure it gets really well rubbed into those score marks. Retain a little left in the bowl do you can baste whilst in the pan. 
  • Place the halves skin side down in the pan and fry for 6mins until the skin starts to soften and flatten slightly. Carefully flip over and fry flesh side down for another 5mins. 
  • Flip back over so the flesh is facing up again and brush the last remaining bit of miso paste into the score marks and flip back over again, fry for another 2mins. By this time the flesh should look lovely and golden with some nice char marks from where the sugar has caramelised. 
  • Take of out the pan and serve immediately with a garnish of sliced ginger and chilli, torn coriander and a smattering of sesame seeds. Enjoy! 
Crispy Sticky Tofu with Miso Glazed Aubergine Crispy Sticky Tofu with Miso Glazed Aubergine

Crispy Sticky Tofu with Miso Glazed Aubergine

A beautiful vegan meal where you won’t even notice there’s no meat! Amazing flavours and textures makes for a wholesome, flavour packed dish!

favorite
print
like
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
For the Sticky Crispy Tofu
  • 300 g Extra Firm Tofu, patted and squeezed until super dry
  • 2 tbsps Cornflour
  • 1 tsp Salt
  • 1 tsp White Pepper
  • Vegetable Oil, for frying
  • 2 tbsps Soy Sauce
  • 2 tbsps Maple Syrup
  • 1 tbsp Rice Wine Vinegar
  • 1 tsp Chilli Flakes
  • 1 Heaped teaspoon Cornflour
  • 1 tbsp Water
  • 1 tsp Sesame Oil
  • Sesame Seeds, for garnish
  • Coriander, torn for garnish
For Miso Glazed Aubergines
  • 1 Aubergine, cut in half lengthways
  • 1 tbsp Coconut Oil
  • 1 tsp White Miso Paste
  • 1 tsp Ginger Paste
  • 1 tbsp Hoisin Sauce
  • 1 tbsp Soy Sauce
  • 1 tsp Brown Sugar
  • 2 Garlic Cloves, peeled and crushed
  • 1 tbsp Rice Wine Vinegar
  • 1 tsp Sesame Oil
  • Sliced Chilli and Ginger, for garnish
  • Coriander, torn for garnish
  • Sesame Seeds, for garnish

For the Sticky Crispy Tofu

  • Set a wide frying pan on a medium heat and pour in the oil until a third of the pan is full.
  • Mix together the cornflour, salt and white pepper in a wide tray or bowl.
  • Begin by tearing the tofu into around 2cm chunks, the rough edges will give it extra crispness when fried. Toss in the seasoned flour making sure each pieces is coated well. Set aside. 
  • In a separate bowl, combine the soy sauce, rice wine vinegar, maple syrup and chilli flakes. Stir well and set aside. 
  • Check the oil is hot enough by testing a corner of the tofu, when placed in and it begins to sizzle, the oil is ready. 
  • Carefully place the floured tofu chunk into the oil and fry until golden and crispy (approx 5mins) you may need to do this in batches to not overcrowd the pan. Removed with a slotted soon and set on some kitchen paper to drain excess oil. Continue until all the tofu is fried. 
  • In another frying pan add the sauce ingredients you combined earlier and set on a high heat. Stir gently until the sauce starts to thicken and reduce. 
  • Mix the extra teaspoon of cornflour and water in a small cup, stir until it becomes a liquid consistency. Set aside. 
  • Add the crispy tofu into the sticky sauce and toss well to coat each piece. 
  • Finally pour in the starchy water, this will help the sauce become really sticky and give a lovely gloss. Finish by drizzling in the sesame oil and serve in a bowl immediately. Garnish with anything you like, I prefer sesame seeds and coriander! 


For the Miso Glazed Aubergines

  • Set a skillet or frying pan on a medium heat and add the coconut oil. 
  • In a bowl, combine the miso paste, ginger paste, soy sauce, hoisin, brown sugar, crushed garlic, sesame oil and rice wine vinegar. Mix well to dissolve the sugar and set aside. 
  • Score the flesh of the halved aubergine in a crisscross pattern and brush the miso glaze all over each half, making sure it gets really well rubbed into those score marks. Retain a little left in the bowl do you can baste whilst in the pan. 
  • Place the halves skin side down in the pan and fry for 6mins until the skin starts to soften and flatten slightly. Carefully flip over and fry flesh side down for another 5mins. 
  • Flip back over so the flesh is facing up again and brush the last remaining bit of miso paste into the score marks and flip back over again, fry for another 2mins. By this time the flesh should look lovely and golden with some nice char marks from where the sugar has caramelised. 
  • Take of out the pan and serve immediately with a garnish of sliced ginger and chilli, torn coriander and a smattering of sesame seeds. Enjoy!