Ingredients
• 1 cup SunRice Long Grain 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 1
Cook brown rice in 1L of boiling water for 30 minutes or until soft. Drain well.
Step 2
Place 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 3
Arrange eggplant and tofu on a large heatproof plate, pour 3 tablespoons of sauce over eggplant, place plate in a bamboo steamer and cover.
Step 4
Place 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 5
To serve, drizzle eggplant and tofu with reheated sauce, and sprinkle with green onion and shredded nori. Accompany with brown rice.
