- 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.
Recipe from Cauldron.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
A quick and easy way to enjoy a Chinese without a trip to the takeaway
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 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
Time: 15 minutes Serves: 2 Nutrition: 346 Cals, 25.2g Fat, 4.4g Sat Fat