© 2018 Ching He Huang. All rights reserved.

Sichuan Style Aubergine & Tofu In Chilli Bean Sauce

Serves : 2 - 4 Preparation 10 mins Cooking 8 mins Total 18
Nutrition facts: 217.00 calories 15.00g protein 7.70g carbs 5.60g sugars 14.00g fat 2.70g 6.30g fibre 1077.00mg sodium
Ingredients: 2 tbsp Groundnut oil 1 cloves, finely chopped Garlic 1 tsp fresh root, peeled and grated Ginger 1 large, cut into 1.5 inch batons Aubergine 500ml / 2.11 cups hot Vegetable stock 2 tbsp Chilli bean sauce [do-ban jian] 2 tbsp Low sodium light soy sauce 1 tbsp Black rice vinegar [or balsamic vinegar] 400g / 0.88 lb, drained, cut into 2cm cubes Firm tofu 2 small, sliced thinly on an angle Spring onion To serve: Jasmine rice When the winter months draw near, I like to warm up with this delicious braised aubergine and tofu dish. Delicious served with plain Jasmine rice to soak up all the yummy spicy rich flavours.

Sichuan Style Aubergine & Tofu In Chilli Bean Sauce

  1. Serves : 2 - 4
  2. Preparation time 10 Minutes
  3. Cooking time 8 Minutes
per serving

Cals


217.00

Protein (g)


15.00

Carbs (g)


7.70

Sugars (g)


5.60

Fat (g)


14.00

Sat Fat (g)


2.70

Fibre (g)


6.30

Sodium (mg)


1077.00

Source from

Ching He Huang Web Site

About the recipe

main courses

When the winter months draw near, I like to warm up with this delicious braised aubergine and tofu dish. Delicious served with plain Jasmine rice to soak up all the yummy spicy rich flavours.

Ingredients
  • Groundnut oil - 2 tbsp
  • Garlic - 1 cloves, finely chopped
  • Ginger - 1 tsp fresh root, peeled and grated
  • Aubergine - 1 large, cut into 1.5 inch batons
  • Vegetable stock - 500ml / 2.11 cups hot
  • Chilli bean sauce [do-ban jian] - 2 tbsp
  • Low sodium light soy sauce - 2 tbsp
  • Black rice vinegar [or balsamic vinegar] - 1 tbsp
  • Firm tofu - 400g / 0.88 lb, drained, cut into 2cm cubes
  • Spring onion - 2 small, sliced thinly on an angle
To serve
  • Jasmine rice -

Steps

  • Heat a wok over a medium-high heat until hot, then pour in the oil. Add the garlic and ginger and stir-fry for just less than 1 minute. Add the aubergine and stir-fry for 2-3 minutes, adding splashes of water to help the aubergine cook.
  • Add the hot vegetable stock, then add 3 tablespoons of the chilli bean sauce and the soy sauce and stir well.
  • Add the bean curd and stir-fry gently for a further 1-2 minutes or until it is cooked.
  • Garnish with spring onions, and serve with Jasmine rice.
Ingredients
  • Groundnut oil - 2 tbsp
  • Garlic - 1 cloves, finely chopped
  • Ginger - 1 tsp fresh root, peeled and grated
  • Aubergine - 1 large, cut into 1.5 inch batons
  • Vegetable stock - 500ml / 2.11 cups hot
  • Chilli bean sauce [do-ban jian] - 2 tbsp
  • Low sodium light soy sauce - 2 tbsp
  • Black rice vinegar [or balsamic vinegar] - 1 tbsp
  • Firm tofu - 400g / 0.88 lb, drained, cut into 2cm cubes
  • Spring onion - 2 small, sliced thinly on an angle
To serve
  • Jasmine rice -