Cook 60g of brown rice according to pack instructions (or use 125g microwave brown rice). Meanwhile, stir together a tablespoon of miso paste with a tablespoon of rice wine (or dry white wine or apple juice) if you prefer. Mix in a clove of crushed garlic and a teaspoon of runny honey plus 50ml of hot water. Put 125g firm tofu and half an aubergine, both cut in to cubes in a bowl and pour over the miso mix, stirring well to get an even coating. Heat a non-stick frying pan with a teaspoon of olive oil. Take the tofu and aubergine out of the bowl (leaving the sauce behind) and stir-fry for about 8 minutes, until tofu is golden. Sprinkle in a pinch of chilli flakes, a little green chopped fresh chilli or a dash of Tabasco-style chilli sauce (all optional). Add the sauce from the bowl and continue cooking for 2 more minutes. Meanwhile prepare some of your favourite green vegetables such as green beans, spinach or broccoli and once ready, serve with the rice and stir-fried miso tofu mix.