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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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The umami-rich miso glaze is the star of this vegan dish that's on your table in only fifteen minutes!
1 In a bowl, combine miso, rice wine and brown sugar with ½ cup water. Add tofu and eggplant and toss to coat.
2 Spray a non-stick frying pan or wok with oil and set over a high heat. Add eggplant and tofu, reserving sauce. Stir-fry until eggplant is tender and tofu is golden. Reduce heat to medium and add reserved sauce. Simmer 1–2 minutes, or until sauce reduces and thickens.
3 Meanwhile, heat rice according to packet instructions. Sprinkle stir-fry with sesame seeds and serve with rice and broccolini.
Make it gluten free: Check miso and tofu are gluten free.
Make it low FODMAP: Use rice wine instead of sherry, limit eggplant to 150g per serve, and use broccoli not broccolini.
Red miso paste is found in the Asian aisle of supermarkets. Red miso is slightly stronger in flavour than white.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 375 cal
Kilojoules 1570 kJ
Total fat 12 g
Saturated fat 2 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
I love this recipe – it’s really tasty and even the carnivores in the house love it!
Great recipe, simple, inexpensive and enjoyed by
the vegetarian and meat eaters in the house. Thank you!
This cook took 45 minutes.
I thought the flavours needed more balance but always good to know it’s healthy eating.