Sichuan-style Aubergine with Tofu Vegan recipe

Sichuan-style Aubergine with Tofu

Cook 25 mins
Serves 2

This dish includes a sichuan-style aubergine and is served with Chinese-style tofu and sauce. An easy to make dish to serve around Chinese New Year.

Tofu Block Find out more

Ingredients

200g Cauldron Organic Tofu, pressed drained and chopped into 1.5cm x 1.5cm squares
3 tbsp groundnut (peanut) oil
1 large aubergine (use Asian aubergine if possible), sliced thinly into batons
2 garlic cloves, crushed and finely chopped
5cm fresh root ginger, grated
1 medium red chilli, deseeded and finely chopped
1 tbsp chilli bean sauce or chilli sauce

To press the tofu remove from the pack and wrap the block in multiple layers of kitchen towel place a chopping board on top and weight with a heavy saucepan or a couple of tins. Change the kitchen towel every 10 minutes up to 3 times. This will reduce the liquid within the tofu, giving a slightly firmer texture to ensure the pieces do not break when fried.

For the sauce:

100ml cold vegetable stock
1 tbsp light soy sauce
1 tbsp Chinkiang black rice vinegar or balsamic vinegar
1 tbsp cornflour
1 spring onion, finely sliced

Method

  1. Heat a tablespoon of groundnut oil in a wok over high heat. As the wok starts to smoke add the batons of aubergine and stir-fry until browned. Cook stirring for five minutes until softened then remove from the pan. During this process, keep adding small drops of water to create some steam, which will soften the aubergine as it cooks. Once cooked transfer to a plate and keep to one side. Add a further tablespoon of groundnut oil, lightly brown the tofu and set aside with the aubergine.
  2. In a small measuring jug, combine all the ingredients for the sauce and stir to mix well.
  3. Reheat the wok and add the remaining tablespoon of groundnut oil. Add the garlic, ginger, chillies and chilli bean sauce and cook together for a few seconds. Now place the aubergines and tofu back into the wok and pour in the sauce.
  4. Bring to the boil. Simmer until the sauce has thickened to your liking, then stir in some spring onions and serve immediately. This dish works well as one of many dishes, or serve simply with an accompaniment of boiled jasmine rice.