Sichuan-style braised aubergines with tofu

By Meera Sodha · theguardian.com

Serves 4

50 min

Roasted aubergines braised with crumbled tofu in a spiced doubanjiang sauce, finished with fresh spring onion greens.

prepPreheat oven to 220°C / 425°F (200°C fan / gas mark 7)
prepLine a large baking tray
3 aubergines (1 kg), each cut lengthways into eighths	Rub aubergines with salt, roast 220°C / 425°F, 20–25 min		Add roasted aubergines & sauce, simmer until thickened	Sprinkle spring onion greens, serve with rice
Fine sea salt
1 tbsp cornflour	Mix cornflour with water, stir in doubanjiang, soy, vinegar, sugar
4 tbsp doubanjiang
2 tbsp light soy sauce
2 tbsp rice vinegar
0.5 tbsp dark brown sugar
300 ml / 10 fl oz water (for sauce)
280 g extra-firm tofu, drained	Squash tofu into rough mince	Stir in tofu, cook until browned
4 tbsp / 60 ml rapeseed oil	Heat oil, stir-fry ginger, garlic & spring onion whites 4 min
2 cm × 2 cm piece fresh ginger, peeled and minced
4 garlic cloves, peeled and minced
100 g spring onion whites, finely sliced
100 g spring onion greens, finely sliced
Steamed rice to serve

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