Miso Aubergine with Pak Choi and Soba Noodles

INGREDIENTS (for 1) 

  • 1 small aubergine 
  • 80g buckwheat soba noodles 
  • 120g pak choi, washed and cut into slices (leave the core on)
  • 1-2 tbsp vegetable oil
  • 1 Spring onion, sliced for garnish 
  • Sesame seeds for garnish

For the miso glaze: 

  • 30g white miso 
  • 30g white wine vinegar 
  • 20g honey 

METHOD 

  1. Slice the aubergine in half lengthways and score the flesh into small squares. 
  2. In a frying pan over a high heat, add some oil and place the aubergine skin side down. Cook for a few minutes until the skin has turned brown on the bottom. 
  3. Flip it over and cover with a lid. Turn the heat down to medium heat and cook until the aubergine flesh has turned golden brown. 
  4. Turn the heat off and leave the aubergine in the pan with the lid on for about 5 minutes until soft and cooked through. 
  5. Meanwhile, mix together the ingredients for the miso glaze. 
  6. Place the aubergine on a baking tray and brush it generously with the glaze (there will be some leftover). 
  7. Place under the grill for about 5 minutes until the glaze is bubbling and caramelised (watch it carefully so it doesn’t burn!) 
  8. Meanwhile, cook the noodles according to the package instructions and heat up some oil in a frying pan for the pak choi. 
  9. Add the pak choi, cover with a lid and cook for a few minutes until tender. Add a splash of soy sauce if desired. 
  10. Serve everything in a dish and sprinkle with sesame seeds, spring onion and a drizzle of extra glaze. 

 

Vegan Tofu Pad Thai

A classic Thai favourite made vegan. Feel free to add in your favourite mock meat or keep it simple with tofu. 

INGREDIENTS (Serves 2) 

  • 150g flat rice noodles 
  • 200g firm tofu, cubed 
  • ½ shallot or small brown onion, diced
  • 2 spring onions, sliced 
  • 1 thai chilli, diced (you can use more or less depending on preference)
  • 150g bean sprouts 
  • 1 large carrot, julienned or cut into thin strips 
  • 1 red pepper, sliced 
  • 1 large handful of green beans, cut in half 
  • 2 tbsp vegetable oil 
  • Lime wedges 
  • 30 g finely chopped peanuts

For the sauce: 

  • 3 tbsp soy sauce (or vegan fish sauce if you can find it!) 
  • 2 tbsp palm sugar or regular sugar 
  • 1 tsp tamarind paste (you can find this in Sainsbury’s or Waitrose in a small jar) 
  • 1 tbsp water (plus more if needed) 
  • 2 tsp of Sriracha (depending on your spice tolerance) 

METHOD 

  1. Prepare the rice noodles according to the package instructions and leave them to the side
  2. Heat up 1 tbsp oil in a large wok and fry off the tofu. Transfer to a dish and set aside 
  3. Heat up another tbsp oil in the wok and add the shallot, half of the spring onions and chilli. Stir fry for 2-3 minutes before adding the green beans and pepper and cooking for another 2 minutes. 
  4. Add in the carrots for about 1 minute then transfer the vegetable mixture to the same dish as the tofu. 
  5. Finally, add the sauce and the cooked noodles to the wok and mix well. Add in the bean sprouts and keep mixing before adding back in the vegetable mixture and tofu. 
  6. Turn of the heat and mix through the rest of the spring onions, half of the peanuts and a squeeze of lime. 
  7. Serve in dishes and garnish with more peanuts and lime wedges.