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