Lemon Miso Tofu & Eggplant

Here we have my new favourite way to eat tofu, and my discovery that yes I can cook eggplant at home and it will taste good. I don't know why I was always so afraid of eggplant because it's really delicious.

This is one of those amazing tofu recipes that you could use to try and convert non tofu believers, but on the other hand - why not just hoard its deliciousness all for yourself?

In other news, we just adopted a kitten! She's 7 months old and we've had her for a week now.

Lemon Miso Tofu and Eggplant
Adapted from Rebar: Modern Food Cookbook

You can either use the suggested eggplant and tofu, or do no eggplant and double the amount of tofu yum!

1 tbsp minced lemon zest
2 tbsp miso
3 tbsp fresh lemon juice
1/2 cup soy sauce
2 tsp sesame oil
4 tbsp brown sugar
2 tsp minced ginger
1 tbsp wasabi powder
1 block extra firm tofu
2 Japanese eggplant

Press and drain the tofu. Prepare the glaze by whisking together the first 8 ingredients in a small bowl (minced lemon zest through wasabi powder). Marinate overnight, then strain through a sieve to remove the solids. Next, cut tofu into 1/2-inch cubes. Arrange them in a single layer in a shallow dish with sides. Pour half of the glaze over the tofu, toss to coat and marinate in the fridge for at least 1 hour, preferably overnight.

Slice eggplants into 1/2" thick coins and pour remaining glaze over the eggplant. Toss to coat and let marinate for 30 min.

Preheat the oven to 375F. Prepare a baking sheet with oil, parchment paper or whatever you want. Evenly spread out the tofu and eggplant (you might need two baking sheets for this if you want them evenly spread out). Bake for 20 minutes, or until the eggplanta nd tofu are golden and cooked through. Halfway through baking, flip the tofu and eggplant. Serve hot and use leftover glaze for dipping.