Ingredient quantities update automatically. Cook and prep times use this recipe’s scaling mode: mild.
Scaling note: Use a wok or wide pan; overcrowded aubergine steams instead of browns.
Ingredients
- 2 aubergines, diced
- 200 g firm tofu, cubed
- 1 tbsp oil
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp chilli bean sauce
- 1 tbsp soy sauce
- 250 ml vegetable stock
- 1 tsp cornflour (mixed with water)
- 2 spring onions
Method
- Fry aubergine until softened and lightly browned.
- Add garlic, ginger and chilli bean sauce.
- Pour in stock and soy, then add tofu.
- Thicken with cornflour slurry and finish with spring onions.
AI recipe note
This recipe was created with AI assistance and reviewed for clarity. Please use normal food safety checks and personal judgement when cooking.