Aubergine Tofu Vegan recipe
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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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Ingredients

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

Method

  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.

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