Teriyaki rice with tofu and aubergine

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 300 g jasmine or pandan rice
• 125 ml soy sauce
• 125 ml mirin
• 50 ml sake
• 1 tbsp cane sugar
• 550 g plain firm tofu
• 2 aubergines
• 2 tbsp peanut oil
• 2 spring onions

Step-by-step method

1. Start the rice following its packet directions. Prepare the other components while it cooks.
2. Heat soy sauce, mirin, sake and sugar in a small saucepan. Simmer for about 10 minutes, until reduced by half; lower the heat if it foams heavily.
3. Cut tofu into roughly 1.5 cm cubes and pat dry with a clean cloth. Cut aubergines into similar pieces.
4. Heat the oil in a large frying pan. Stir-fry tofu and aubergine for 5–6 minutes, moving the pieces so they brown without burning.
5. Reduce to medium heat and add the reduced sauce. Toss for another 2 minutes, until the aubergine is tender and the pieces are coated.
6. Finely slice the spring onions. Spoon the stir-fry over the rice and finish with spring onion.