Sichuan-Style Aubergine with Tofu

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Cook Vegetarian

2 serving

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Prep time: 10 mins

Cook time: 10 mins

Serves: 2

An adaptation of one of Ching-He Huang's favourite Sichuan dishes, this does not contain any fish but is called “Fish fragrant” or “Yu Siang” as it uses a good stock. Ching adds fresh, firm tofu to this recipe as it soaks up the flavours and adds protein to this dish – delicious and nutritious, and perfect with boiled jasmine rice. Looking for more aubergine recipes, tofu recipes or vegetarian recipes? Look no further.

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Ingredients Method

Ingredients

3 tablespoons groundnut oil, (or you can use peanut oil)
1 large aubergine, (thinly sliced into batons)
2 cloves garlic
4 cm fresh root ginger, grated
1 medium red chilli, deseeded and finely chopped
1 tablespoon chilli sauce
200g tofu, drained and chopped into 1.5cm x 1.5sm squares
100ml vegetable stock, (cold)
1 tablespoon light soy sauce
1 tablespoon balsamic vinegar, (or black rice vinegar)
1 tablespoon cornflour
1 spring onion, finely sliced

Method

Step 1

Heat a tablespoon of oil in a wok over high heat. As the wok starts to smoke add the aubergine and stir-fry until browned. Cook stirring for five minutes until softened remove from the pan and add a further tablespoon of oil, lightly brown the tofu and set aside with the aubergine. During this process, keep adding small drops of water to keep creating some steam and softening the aubergine as it cooks. Once cooked transfer to a plate and keep to one side.

Step 2

In a small measuring jug, add all the ingredients for the sauce and stir to mix well.

Step 3

Reheat the wok and add the remaining tablespoon of groundnut oil. Add the garlic, ginger, chillies, chilli bean sauce and cook together for a few seconds. Add the aubergines and tofu back into the wok and add the sauce together with the fresh tofu pieces. Bring to the boil. Cook until the sauce has thickened and then stir in some spring onions and serve immediately with an accompaniment of dishes or on its own with boiled jasmine rice.