Aubergine and tofu stir-fry

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
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

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.

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