Looking for a vegetarian option to serve up this Chinese New Year? Cauldron Foods has designed this great dish using sichuan-style aubergine and is served with Chinese style tofu and sauce. An easy to make dish and perfect to celebrate the New Year.
Sichuan-style Aubergine with Tofu
2015-01-29 20:46:21
Serves 2
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
- 200g Cauldron Original Tofu, *pressed drained and chopped into 1.5cm x 1.5cm squares
- 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
- *To press the tofu remove from the pack and wrap the block in multiple layers of kitchen towel place a chopping board on top and weight with a heavy saucepan or a couple of tins. Change the kitchen towel every 10 minutes up to 3 times. This will reduce the liquid within the tofu, giving a slightly firmer texture to ensure the pieces do not break when fried.
- 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
Instructions
- 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.
- In a small measuring jug, combine all the ingredients for the sauce and stir to mix well.
- 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.
- 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.
Notes
- Calories: 346kcal per serving/101 per 100g
- Fat: 25.2g per serving/7.3g per 100g
- Sat Fat: 4.4g per serving/1.3g per 100g
- Fibre: 4.2g per serving/1.2g per 100g
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