Sichuan-Style ‘Fish Fragrant’ Aubergine with Tofu

Ingredients

For the aubergine

• 3 tablespoons groundnut (peanut) oil
• 1 large aubergine (use Asian aubergine if possible), sliced thinly into batons
• 2 garlic cloves, crushed and finely chopped
• 5 cm fresh root ginger, grated
• 1 medium red chilli, deseeded and finely chopped
• 1 tablespoon chilli bean sauce or chilli sauce
• 200 g firm tofu (e.g. Cauldron Original Tofu), drained and chopped into 1.5 cm x 1.5 cm squares

For the sauce

• 100 ml cold vegetable stock
• 1 tablespoon light soy sauce
• 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
• 1 tablespoon cornflour
• 1 spring onion, finely sliced

Method

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.