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Roasted Eggplant and Broccoli Noodles with Five-Spice Ground Tofu

Serves 6.


    Roasted Eggplant and Broccoli Noodles with Five-Spice Ground Tofu

    Tofu is crumbled before being quickly roasted with fragrant five-spice powder, giving it the texture and satisfying meatiness of ground pork. As with all spicy noodle leftovers, I’m just as eager to eat these cold for lunch the following day as I am to eat them piping hot.


    Roasting technique

    Eggplant and broccoli sear in this high-temperature roast, which is why it’s important to use an oil with a high smoke point such as avocado oil.


    Vegetables and tofu can be made up to 3 days in advance and reheated in a 300 F (150 C) oven until warmed through. Cook noodles and make sauce immediately before serving.


    Roasted Eggplant and Broccoli Noodles with Five-Spice Ground Tofu


    Flavour Combo: Miso + Five-Spice
    • 1 cup (250 mL) water
    • 1/4 cup (60 mL) sweet white miso
    • 3 Tbsp (45 mL) unseasoned rice vinegar or lime juice
    • 1 Tbsp (15 mL) maple syrup
    • 2 tsp (10 mL) cornstarch or arrowroot starch
    • 4 Tbsp (60 mL) avocado oil, divided
    • 1 regular purple (globe) eggplant, cut into 1/2 in (1.25 cm) cubes
    • 1 head broccoli, chopped into small florets, stems peeled and cut into small pieces
    • 1 - 12 oz (340 g) package extra-firm tofu, drained and finely crumbled
    • 2 garlic cloves, minced
    • 1 hot yellow or red chili, seeded and minced
    • 1 tsp (5 mL) five-spice powder
    • 1 tsp (5 mL) sesame oil
    • 3/4 - 450 g package rice stick noodles, cooked according to package directions just before serving, drained and rinsed with warm water
    • 1 tsp (5 mL) sesame seeds, for serving


    Per serving:

    • calories495
    • protein12g
    • fat14g
      • saturated fat2g
      • trans fat0g
    • carbohydrates80g
      • sugars6g
      • fibre7g
    • sodium480mg



    Preheat oven to 425 F (220 C).


    In medium saucepan, whisking constantly, bring water, miso, vinegar or lime juice, maple syrup, and starch to a boil; cook for 1 minute. Set aside.


    On large rimmed baking sheet, toss eggplant and broccoli with 2 Tbsp (30 mL) avocado oil; roast in preheated oven for 20 to 25 minutes, until eggplant is beginning to brown and broccoli is tender. Add to large bowl and set aside.


    On the same baking sheet (no need to wash), add tofu, garlic, chili, remaining 2 Tbsp (30 mL) avocado oil, five-spice powder, and sesame oil; mix to combine and spread into single layer. Roast tofu for 10 to 15 minutes, until beginning to dry and deepen in colour. Move tofu to one side of baking sheet, add roasted vegetables to other side of pan, and keep warm in oven while reheating miso sauce on stovetop.


    To serve, add warm noodles to bowls and top with roasted vegetables and tofu. Drizzle miso sauce overtop and garnish with sesame seeds.



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