RECIPE: HOW TO DO AUBERGINE AND TOFU STIR-FRY

RECIPE: HOW TO DO AUBERGINE AND TOFU STIR-FRY

A quick vegan stir-fry recipe recipe made with aubergine, tofu and chilli. This fiery side dish is a great accompaniment to a Chinese feast.

RECIPE AUBERGINE AND TOFU STIR-FRY

Dificulty: Easy
Portion: Serves 4
Time: Takes 15 minutes to make, 10 minutes to cook

Ingredients

2 tbsp groundnut oil
1 aubergine, sliced into 2cm x 4cm batons
2 garlic cloves, finely chopped
2.5cm piece fresh ginger, fin∂ƒely chopped
1 small red chilli, deseeded, sliced
1-2 tbsp hot chilli bean paste, to taste
200ml vegetable stock, hot
200ml fresh firm tofu, cut into 1.5cm squares
2 tbsp light soy sauce
1 tbsp black rice vinegar
2 tsp brown sugar
1 tbsp cornflour mixed with 2 tbsp water
2 spring onions, finely chopped

Step by step preparation

Heat a wok over a high heat and add half the oil. Add the aubergine and stir-fry for 5-6 minutes until browned and softened. Add a few splashes of water to create some steam to help the aubergine cook, and cook for 1-2 minutes. Spoon the aubergine onto a plate.
Add the remaining groundnut oil to the wok. When the oil starts to smoke, add the garlic, ginger and the red chilli and stir-fry for a few seconds. Add the hot chilli bean paste and stir together.
Add the stock and the fresh tofu squares and bring to a simmer. Add the light soy sauce, vinegar and the brown sugar. Stir in the spring onions and the cornflour paste and cook to thicken for a minute. Serve with steamed jasmine rice, if you like.

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