Aubergine and tofu stir-fry

Aubergine and tofu stir-fry

A quick vegan stir-fry recipe recipe made with aubergine, tofu and chilli. This fiery side dish is a great accompaniment to a Chinese feast.

Aubergine and tofu stir-fry

  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, 10 minutes to cook

A quick vegan stir-fry recipe recipe made with aubergine, tofu and chilli. This fiery side dish is a great accompaniment to a Chinese feast.

Nutrition: per serving

Calories
142kcals
Fat
9.3g (1.6g saturated)
Protein
6.9g
Carbohydrates
10g (4.9g sugar)
Salt
1.5g

Ingredients

  • 2 tbsp groundnut oil
  • 1 aubergine, sliced into 2cm x 4cm batons
  • 2 garlic cloves, finely chopped
  • 2.5cm piece fresh ginger, fin∂ƒely chopped
  • 1 small red chilli, deseeded, sliced
  • 1-2 tbsp hot chilli bean paste, to taste
  • 200ml vegetable stock, hot
  • 200ml fresh firm tofu, cut into 1.5cm squares
  • 2 tbsp light soy sauce
  • 1 tbsp black rice vinegar
  • 2 tsp brown sugar
  • 1 tbsp cornflour mixed with 2 tbsp water
  • 2 spring onions, finely chopped
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Method

  1. Heat a wok over a high heat and add half the oil. Add the aubergine and stir-fry for 5-6 minutes until browned and softened. Add a few splashes of water to create some steam to help the aubergine cook, and cook for 1-2 minutes. Spoon the aubergine onto a plate.
  2. Add the remaining groundnut oil to the wok. When the oil starts to smoke, add the garlic, ginger and the red chilli and stir-fry for a few seconds. Add the hot chilli bean paste and stir together.
  3. Add the stock and the fresh tofu squares and bring to a simmer. Add the light soy sauce, vinegar and the brown sugar. Stir in the spring onions and the cornflour paste and cook to thicken for a minute. Serve with steamed jasmine rice, if you like.

Nutrition

Nutrition: per serving
Calories
142kcals
Fat
9.3g (1.6g saturated)
Protein
6.9g
Carbohydrates
10g (4.9g sugar)
Salt
1.5g

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