Teriyaki aubergine with gochujang tofu

This bowl brings:
31g plant protein
8.5g fibre
Sticky gochujang tofu, melt-in-the-mouth teriyaki aubergine, quick-pickled cucumber and a scattering of crunchy peanuts

It's sweet, spicy, tangy and rich all at once. Definitely one to save.

Teriyaki Aubergine with Gochujang Tofu, Pickled Cucumber, Rice Noodles & Peanuts
Serves 2

Gochujang Tofu
1 block extra firm tofu, torn into bite-sized pieces
Cornflour, for dusting
Oil, for frying
2 tbsp gochujang paste
1 tsp mirin
1 tbsp soy sauce
1 tsp toasted sesame oil
1 tbsp water

Teriyaki Aubergine
1 aubergine, halved lengthways and scored
Oil
2 tbsp teriyaki sauce

Pickled Cucumber
1 cucumber, thinly sliced
White wine or apple cider vinegar, to cover
Pinch of salt
Pinch of sugar

Base & Toppings
Rice noodles, cooked according to packet instructions
1–2 carrots, thinly sliced
Handful peanuts, roughly chopped

Method

Cook the aubergine:
Place the aubergine cut-side down in a pot with about 200ml water. Cover and cook for 10–15 minutes, until the water has evaporated. Add a little oil, turn the aubergine over, and pour over the teriyaki sauce.

Crisp the tofu:
Dust the torn tofu in cornflour and fry in oil until golden and crispy. Meanwhile, mix the gochujang paste, mirin, soy sauce, sesame oil, and water into a glaze. Once the tofu is crispy, pour over the glaze and cook on low heat for 1–2 minutes, until sticky.

Pickle the cucumber:
Thinly slice the cucumber and set aside. Pour over a little vinegar with a pinch of salt and sugar, and leave to pickle while you prep everything else.

Prep & cook:
Thinly slice the carrots. Cook the rice noodles according to packet instructions.

Assemble:
Divide the rice noodles between bowls, top with the teriyaki aubergine, gochujang tofu, pickled cucumber, and carrots. Scatter over the chopped peanuts to finish.