Miso Mixed Grill

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 small courgette, sliced on the diagonal
• 1 small aubergine, sliced on the diagonal
• 1 small sweet potato, sliced thinly
• rapeseed oil
• 150g firm tofu, sliced and patted dry
• 2 tbsp sweet white miso paste
• 1 tsp tamari or soy sauce
• 1 tsp brown sugar
• 1 tbsp rice vinegar
• 200g cooked rice
• 1 tsp sesame seeds
• nori, snipped (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a small bowl, mix the sweet white miso paste, tamari or soy sauce, brown sugar, rice vinegar and a splash of water until smooth to make a glaze.

2. Heat a large grill pan or skillet over medium-high heat and lightly coat it with rapeseed oil.

3. Add the sweet potato slices and cook for about 6 minutes, turning once, until tender and lightly charred.

4. Add the courgette and aubergine slices and cook for 4 to 5 minutes, turning once, until golden and softened. Move everything to a plate.

5. Add a little more rapeseed oil to the pan. Fry the patted-dry tofu slices for 3 to 4 minutes per side until crisp and golden.

6. Return all the vegetables to the pan, brush with about half the glaze and cook for 1 minute until sticky.

7. Warm the cooked rice in a covered pan or microwave with a splash of water until hot, then divide between two bowls.

8. Arrange the vegetables and tofu over the rice, spoon the remaining glaze on top, then sprinkle with sesame seeds and nori if using.