Press the tofu and cut into cubes.

Combine all the ingredients of the marinade into a bowl, stir well then add tofu cubes. Marinate for 30 minutes.

Preheat the oven at 200°C (350°F).

In the meantime cut the aubergine lengthwise and score the pulp to a chess pattern. Arrange aubergine on a baking tray and pour around 2 tablespoon of marinade on each half.

Coat the marinated tofu cubes into corn starch and arrange on the same tray as the aubergine.

Bake the tofu for 20 minutes, flipping halfway and the aubergine for 40 minutes, turning it too halfway.

Reduce the remaining marinade in a pan for a few minutes.

Put ½ of the reduce marinade aside, and with the remaining sauté the baked tofu for 5 minutes, stirring constantly.

Steam the rice and the broccoli for 10 to 15 minutes, according to your taste.

Assemble the miso bowl with fluffy rice, the tofu cubes, spiralized carrot, 1 aubergine half and the steamed broccoli all dressed with the miso reduction. Add some coriander leaves, spring onions and sprinkle some sesame seeds and chili flakes if you like before serving.