braised tofu with aubergine

Preparation time 15 minutes Cooking time 15 minutes 1 tablespoon groundnut oil 1 large aubergine, cut into finger-thick batons 2-3 tablespoons water 2 garlic cloves, finely chopped 1 tablespoon peeled and finely chopped fresh root ginger 1 small red chilli, deseeded and finely chopped 1 tablespoon chilli bean paste 200 ml boiling hot vegetable stock 200g firm tofu, drained and cut into bite-sized squares 2 tablespooons light soy sauce 1 tablespoon black rice vinegar 2 teaspoons soft light brown sugar 6 spring onions, thinly sliced, plus extra to garnish 1 tablespoon cornflour, mixed to a paste with 2 tablespoons cold water Heat a nonstick wok or large frying pan over high heat and add half the oil. Add the aubergine and stir-fry for about 5-6 minutes until browned and softened. Add the measurement water and cook for 1-2 minutes. Transfer the aubergine to a plate and set aside.

Add the remaining oil to the pan and heat over a high heat. Add the garlic, ginger and chilli and stir, then add the chilli bean paste and stir-fry for 30 seconds.

Pour in the hot stock, return the aubergine to the pan along with the tofu and bring to a simmer. Add the soy sauce, vinegar and sugar, then stir in the spring onions and the cornflour paste and cook, stir-ring constantly, for about 3-4 minutes until the mixture has thickened. Scatter with spring onions and serve with steamed rice.

For spicy braised aubergines, cut large aubergine into finger-thick batons. Spray a nonstick frying pan with low-calorie cooking spray and heat over a high heat. Add the aubergine and stir-fry for 5-6 minutes until lightly browned. Remove and drain on kitchen paper. Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a medium heat. Add 6 roughly chopped spring onions and finely chopped garlic cloves and stir-fry over for about 6-7 minutes until browned. Add table-spoon finely grated fresh root ginger, 2 finely chopped red chillies, 200 ml (7 floz)passata and 6 kaffir lime leaves and cook, stirring, for 2-3 minutes. Return the aubergine to the pan with a splash of water and simmer for 2-3 minutes. Stir in 1 tablespoon each of kecap manis, light soy sauce, clear honey, lime juice and chopped coriander. Scatter over a handful of chopped roasted peanuts and serve with rice or noodles.

qingquang

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