Updated: Sep 11, 2020
Serves 4 (Perfect with plain rice)
40g Méline’s Chilli sauce
40g Méline’s Chinese sauce
1/2 Aubergine diced (you can use a whole one if you like Aubergine)
500ml Vegetable stock/water
100g Onions cut into circles
30g chopped coriander
100g Chopped spring onion
2 cloves of garlic
30ml sesame oil
7g Tomato puree
extra Chinese and Chilli sauce for later.
Salt to taste
To start, dice the tofu into 3/3cm pieces.
Add the sliced onion, crushed and chopped garlic, Chinese sauce, and Chilli sauce.
Delicately stir it all in well, without breaking up the tofu.
Now leave this to marinate for 20-30 mins (the longer you leave it the better).
Place a saucepan on medium heat add the sesame oil, heat, place in the aubergine, fry and constantly stir until slightly golden brown.
Add a teaspoon of Chilli sauce and two tablespoons of Chinese sauce, the tomato puree, stir well, now pour in the stock/water.
Add the in the marinated tofu. (now is a perfect time to cook some rice if you'd like too).
Bring to the boil, simmer for 20 mins on a low heat.
Taste and season to how you prefer, add a little extra Chilli sauce if you would like it a bit spicier.
Add the spring onion and the chopped coriander (save a little for presentation), stir well.
Serve and Enjoy,
Please let me know in the comment section if I can make the recipe better, if some parts were unclear or if it was just really tasty, thank you. 🙏
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