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