Aubergine Tofu Vegan recipe

Spicy Sichuan Style Aubergine & Tofu

Prep 10 mins
Cook 10 mins
Serves 2

We’ve teamed up with the talented Ching-He Huang to create a series of recipes that show you how to get the best out of your tofu. This Sichuan Style Aubergine & Tofu dish is a heavenly combination of flavours, perfect as a quick and easy lunch or dinner option.

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396g Cauldron Organic Tofu Block, cut into 2cm cubes
2 tablespoon rapeseed oil
2 cloves garlic, crushed, peeled, finely chopped
1 knob of fresh root ginger, peeled and finely grated
1 large aubergine, cut into 1.5-inch baton
Small jug of filtered water
500ml hot vegetable stock
2 tablespoon chilli bean sauce
2 tablespoon Tamari or low sodium light soy sauce
1 tablespoon black rice vinegar (or balsamic vinegar)
2 small spring onions, washed, top tailed, sliced thinly on an angle
Cooked Jasmine rice, to serve


  1. Take the Tofu out of the pack, drain away all the water. Take a clean tea towel or paper towel and press the tofu gently to remove any excess moisture. Slice the Tofu into 2cm cubes
  2. Heat a wok over a medium-high heat until smoking, then pour in the oil. Add the garlic and ginger and stir-fry for 5 seconds. Add the aubergine pieces and stir-fry for 2-3 minutes, keep adding splashes of water to help the aubergine soften. Continue to cook like this for another 4 minutes.
  3. Once the aubergines have softened, add 3 tablespoons of the chilli bean sauce, the soy sauce and stir well, then pour in the hot vegetable stock.
  4. Add the tofu in and stir-fry gently together for a further 1-2 minutes or until it is warmed and piping hot.
  5. Garnish with spring onions, and serve with Jasmine rice, eat immediately.