Ingredients - Serves (4 People)

  • 250g tofu firm or puffed
  • 5 baby aubergines
  • 1 red pepper, chopped
  • 1/2 red onion, chopped fine
  • 1 clove garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon crunchy peanut butter
  • 1 tablespoon maple syrup
  • 1/2 tablespoon Tideford Organic Fresh White Miso
  • 240ml coconut milk
  • 2 tablespoons tamari
  • 2 tablespoons dried chilli flakes
  • Juice of 1 lime
  • 2 baby pak choi
  • 1 tablespoon sesame oil



  • 3 tablespoons caster sugar
  • 2 tablespoons water
  • 1 cup peanuts, raw


  • 1 radish, cut into thin slices
  • 1 handful pea shoots
  • 4 leaves mint
  • 4 leaves thai basil
  • 1 baby beetroot, cut in to thin slices
  • 1 handful sugar snaps
  • 1 teaspoon sesame seeds
  • 1 carrot, cut into ribbons
  • 2 spring onion, thinly sliced (to serve)


  • 1 cup sushi rice

Tofu + Baby Aubergine White Miso Satay

Posted on 30th November 2017

The Avant Garde Vegan is one of our favourite chefs, and he’s cooked up this beautiful satay bowl using our White Miso, tofu + baby aubergines.

With thanks to the Avant Garde Vegan, check out his beautiful Instagram and YouTube channel for more delicious recipes.

Preparation time: 15 mins

Cooking time: 15 mins


  1. Pre-heat your oven to 180 degrees C.
  2. Split the aubergines down the middle lengthways and score. Place them on a baking tray flesh side up.
  3. Mix together the glaze ingredients then brush the glaze over the aubergines
  4. Place them in the oven for 10 minutes
  5. Meanwhile, place a wok over a high heat. Add a touch of sesame oil. Followed by the onion, garlic, ginger and red pepper.
  6. Once softened, add the tofu.
  7. After 3 minutes of cooking, deglaze the pan with the coconut milk, then add the miso, peanut butter, tamari and maple syrup. Mix well.
  8. Remove the aubergines from the oven then add them to the wok, followed by the chilli flakes, lime juice and baby pak choi.
  9. Allow the satay to bubble away for 3 minutes.
  10. Meanwhile pre-heat a non-stick frying pan over a medium heat.
  11. Add the sugar and water to the pan and let it gently turn into a golden caramel.
  12. Once golden toss in the peanuts. Once all the peanuts are coated, remove from the pan carefully.
  13. Remove the wok from the heat. Serve the satay with sushi rice, side salad and the coated peanuts.