Ingredients
- 1 cup brown rice
- 1 eggplant, cut into thick slices (700g)
- 300g silken firm tofu, cut into thick slices
- 1/4 cup salt-reduced soy sauce
- 1/4 cup mirin
- 1/3 cup unsweetened apple juice
- 3 green onions, sliced
- 1 sheet nori (seaweed), cut into fine shreds with scissors, optional
Method
- Step 1Cook brown rice in 1L of boiling water for 30 minutes or until soft. Drain well.
- Step 2Place soy sauce, mirin and apple juice in a pan, and bring to a boil. Boil for 5 minutes until sauce is reduced by half and alcohol is cooked off.
- Step 3Arrange eggplant and tofu on a large heatproof plate, pour 3 tablespoons of sauce over eggplant, place plate in a bamboo steamer and cover.
- Step 4Place steamer over simmering water in a wok, making sure base of steamer does not come in contact with water. Cook for 10-15 minutes or until eggplant is tender.
- Step 5To serve, drizzle eggplant and tofu with reheated sauce, and sprinkle with green onion and shredded nori. Accompany with brown rice.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1355 kj
Energy
7g
Fat Total
1g
Saturated Fat
9g
Fibre
15g
Protein
586.53mg
Sodium
4g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
Notes
Brown rice can be easily cooked in a rice cooker – use 1 cup rice to 4 cups water. If you don’t have a large bamboo steamer you can cook this dish in two small bamboo steamers.
- Author: Jody Vassallo
- Image credit: Ben Dearnley
- Publication: Taste.com.au
0