Warm Japanese Salad

Serves: 2 as a main, 4 as a side
Ready in: 25 minutes

I made WAY too much of this for 1 person, so (after using it for display purposes, naturally) I put it in the fridge and took it to a picnic the next day and its was just as good cold. Although, jokes on you if you're British and think you're getting another chance to picnic again anytime soon....

 Ingredients

• 1 pepper
• 1 aubergine
• 1 red onion
• 1 head broccoli
• 1 cup shiitake mushrooms
• 1 cup chopped deep fried tofu
• 2 cups bean sprouts

• 1 tbsp mirin
• 1/2 tbsp liquid sweetener
• 1 tsp tamari
• 1tsp garlic power
• 1/2 tsp ginger power
• 1/2 tsp sesame oil

Garnish

• Spring onion
• Sesame seeds

Method

1. Slice the aubergine into thin strips, place on a baking rack and cook on medium heat for 15 minutes.
2. Slice the pepper, onion, and cook in a wok with the mushrooms for 10 minutes.
3. Add in all other ingredients and cook for a further 5 minutes. 
4. Add in the cooked aubergine for the final couple of minutes.
5. Plate up and garnish.