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Tender aubergine and tofu in a hot, tangy garlic, ginger and chilli sauce, served with steamed rice.
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Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
Difficulty
medium
For 2
Get everything ready
Rinse the rice. Cube the aubergine and tofu, chop the garlic and ginger, and slice the spring onions. Mix the chilli bean paste, tamari, rice vinegar, sugar and remaining measured water in a bowl; separately mix the cornflour with 2 tbsp of the measured water.
Put the rice in a saucepan with 300 ml water. Bring to the boil, cover and cook over the lowest heat until tender.
Step by step
Heat the oil in a large non-stick frying pan or wok over a medium-high heat. Add the aubergine and cook, turning regularly, until browned and beginning to soften. Add the tofu and cook until warmed and lightly golden.
Timer available in cooking mode · 10 min
Add the garlic and ginger and stir-fry for 30 seconds. Pour in the prepared sauce, bring to a simmer, cover loosely and cook until the aubergine is fully tender.
Timer available in cooking mode · 7 min
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Stir the cornflour mixture, add it to the pan and cook until the sauce coats the aubergine and tofu. Serve over the rice, topped with sliced spring onions.
Timer available in cooking mode · 1 min
