Miso bbq rice

1 tsp fresh ginger grated

1 portion of basmati rice

chilli flakes

1/2 tbsp vegetable oil

1/2 aubergine chopped into bitesize pieces

1/2 tsp paprika

1 tbsp agave syrup

1.5 tbsp soy sauce

1 tbsp water

spring onion thinly sliced

1 garlic clove minced

1/2 block of extra firm tofu 140g cubed

1 tbsp rice vinegar

2 tsp tomato purée

1 tbsp red miso paste

1 spring onion thinly sliced

1 tbsp cornflour

120g mixed mushrooms roughly chopped

Step 1

Cook the rice according to packet instructions.

Step 2

In a bowl, stir all the ingredients for the miso bbq sauce together.

Step 3

Add the tofu and cornflour to a container. put the lid on and shake to coat the tofu in the cornflour.

Step 4

Heat the oil in a wok on a medium-high heat. fry the tofu for about 3 minutes on each side, until golden and crispy.

Step 5

Remove the tofu from the wok, then add the mushrooms and aubergine. cook for 7-10 minutes.

Step 6

Add the garlic, ginger and spring onion, and cook for 2-3 minutes.

Step 7

Finally, add in the cooked rice, tofu and miso bbq sauce. stir everything together and cook for a further 1-2 minutes. serve with extra spring onion and a sprinkling of chilli flakes on top. enjoy!