Spicy eggplant and tofu

Spicy eggplant and tofu

Tags

Chinese
Vegan

Cook

Ingredients

  • 3 or 4 chinese eggplants, sliced
  • 1 block firm tofu, drained and pressed
  • 2 tbsp cornflour
  • 1 red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 1 white onion, cut into chunks
  • 4 cloves garlic, minced
  • 1 tsp ginger, grated
  • 2 green onions, sliced
  • 1 tbsp cornstarch
  • 2 tsp sambal oelek
  • ⅛ tsp red chilli flakes
  • 1 tbsp mirin
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp vegan oyster sauce (optional)
  • ½ cup vegetable stock
  • 1 tbsp sugar
  • ½ tbsp white vinegar

Steps

  1. Clean and cook the rice.
  2. In a bowl mix sambal oelek, red pepper flakes, rice wine, mirin, soy sauce, sesame oil, vegan oyster sauce, broth, sugar and white vinegar.
  3. Toss the cubed tofu in cornflour then cook in frying pan until golden brown. Remove from pan.
  4. Add eggplant to frying pan and fry until golden brown. Remove from pan.
  5. Add peppers to wok (green first) then onion, ginger and garlic.
  6. Return eggplant and push vegetables to sides of wok.
  7. Pour sauce, spring onions and tofu into wok, pushing tofu and spring onions to the side with vegetables.
  8. Bring marinade to a boil. Combine cornstarch with 2 tbsp warm water then mix into the sauce.