Sichuan-style ‘Fish Fragrant’ Aubergine with Tofu

Ching-He Huang's avatar
 2 Reviews

Recipe by Ching-He Huang
Serves 2-4
Ready in 15 to 30 mins

Ingredients

  • 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
  • 200g Cauldron Original Tofu, drained and chopped into 1.5cm x 1.5cm squares

    • 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

Nutritional Information:
Per serving
Calories: 388
Fat: 24.1g

How To Cook

  1. Heat a tablespoon of oil in a wok over high heat. As the wok starts to smoke add the batons of aubergine and stir-fry until browned. Cook stirring for five minutes until softened then remove from the pan. During this process, keep adding small drops of water to create some steam, which will soften the aubergine as it cooks. Once cooked transfer to a plate and keep to one side. Add a further tablespoon of oil, lightly brown the tofu and set aside with the aubergine.
  2. In a small measuring jug, combine all the ingredients for the sauce and stir to mix well.
  3. Reheat the wok and add the remaining tablespoon of groundnut oil. Add the garlic, ginger, chillies and chilli bean sauce and cook together for a few seconds. Now place the aubergines and tofu back into the wok and pour in the sauce.
  4. Bring to the boil. Simmer until the sauce has thickened to your liking, then stir in some spring onions and serve immediately. This dish works well as one of many dishes, or serve simply with an accompaniment of boiled jasmine rice.
    5. www.cauldronfoods.co.uk
Vegetarian Giveaways

Comments

2 people have helped to review this recipe. Thank you!

Posted by vegieman on July 14, 2024

Seriously delicious and simple to make!

Posted by Admin on July 17, 2024

test

Leave a Comment

You must sign in or register to leave a comment.

You might also like

Hot Cross Scones
 0 Reviews

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

February issue of CookVeg is available now
Supermarket logos Subscribe Today

You might also like

Lentil and Kale Soup
No rating - be the first!
Thai Spiced Sweetcorn Fritters with Chilli Dipping Sauce
No rating - be the first!
Pink Lady Chocolate Apples
No rating - be the first!

Recipe IDEAS
https://www.recipe-ideas.co.uk/

Sichuan-style ‘Fish Fragrant’ Aubergine with Tofu
  • Recipe by Ching-He Huang
  • Serves 2-4
  • Ready in 15 to 30 mins
    Ingredients
  • 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
  • 200g Cauldron Original Tofu, drained and chopped into 1.5cm x 1.5cm squares
  • [hd]For the sauce[/hd]
  • 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
    How to Cook
  1. Heat a tablespoon of oil in a wok over high heat. As the wok starts to smoke add the batons of aubergine and stir-fry until browned. Cook stirring for five minutes until softened then remove from the pan. During this process, keep adding small drops of water to create some steam, which will soften the aubergine as it cooks. Once cooked transfer to a plate and keep to one side. Add a further tablespoon of oil, lightly brown the tofu and set aside with the aubergine.
  2. In a small measuring jug, combine all the ingredients for the sauce and stir to mix well.
  3. Reheat the wok and add the remaining tablespoon of groundnut oil. Add the garlic, ginger, chillies and chilli bean sauce and cook together for a few seconds. Now place the aubergines and tofu back into the wok and pour in the sauce.
  4. Bring to the boil. Simmer until the sauce has thickened to your liking, then stir in some spring onions and serve immediately. This dish works well as one of many dishes, or serve simply with an accompaniment of boiled jasmine rice.
Copyright © Maze Media (2000) Limited