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