Spicy Miso Eggplant & Tofu Lettuce Cups

• परोसना: Serves 2

सामग्री

Makes 6 lettuce cups)

Eggplant & tofu

1 eggplant, cut into bite sized cubes

1/2 block firm tofu, cut into bite sized cubes

3 tbsp tapioca starch

1 tbsp salt & pepper

2-3 tbsp neutral oil

Sesame seeds

Marinade

1/4 cup miso paste

1 tbsp gochujang

2 tbsp honey

1/4 cup sake

2/4 cups mirin

1 tbsp sesame oil

Rice

1 tbsp neutral oil

3 garlic cloves, minced

1 tsp ginger, grated

1 cup washed white rice

1 ½ cups water

Pinch of salt

Pickled carrots

1 carrot, julienned

1 shallot, finely sliced

1 tsp salt

1 tsp white sugar

2/3 cups rice wine vinegar

1/2 tsp soy sauce

1/2 tsp sesame oil

To serve

6 Lettuce cups, cos or iceberg works

1 spring onion, finely sliced

Chives, finely sliced

Fried shallots

निर्देश

Prepare the eggplant & tofu

Toss eggplant & tofu with tapioca starch, salt & pepper until coated. Drizzle with neutral oil & toss again.

Bake until golden

Spread in a single layer on a lined tray. Bake at 180°C until golden & crisp at the edges.

Cook the ginger & garlic rice

Fry garlic & ginger in neutral oil until fragrant. Stir in washed rice, salt & water. Cover slightly ajar & cook until fluffy.

Make the pickled carrots & shallots

Toss carrots & shallots with salt, sugar, rice wine vinegar, soy sauce & sesame oil. Refrigerate until ready.

Prepare the miso glaze

Mix all marinade ingredients in a small bowl.

Cook the glaze

Simmer marinade in a wide pan until thick, glossy & caramelised. Add eggplant & tofu & toss to coat. Finish with sesame seeds.

To serve

Spoon into lettuce cups with ginger & garlic rice & pickled carrots. Finish with spring onions, fried shallots & chives.