Sichuan-style Aubergine and Tofu in Chilli Bean Sauce

Simple, spicy and scrumptious, Ching-He Huang's imaginative vegetarian side dish can be made in minutes
By Ching-He Huang
Sichuan-style Aubergine and Tofu in Chilli Bean Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

Main

  • 2 tbsp groundnut oil
  • 1 clove garlic, finely chopped
  • 2 cm ginger, grated
  • 1 medium aubergine
  • 500 ml water
  • 3 tbsp chilli bean sauce, preferably dou ban jiang sauce, if available
  • 2 tbsp light soy sauce
  • 400 g fresh tofu
  • 2 small spring onions, shredded

Method

1. Heat a wok with the groundnut oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.


2. Add the aubergine to the wok and continue frying for 2-3 minutes.


3. Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu. Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice.

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