Sichuan-style braised aubergines with tofu
50 minServes 4
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 water (for sauce) | ||||
| 280 g extra-firm tofu, drained | Squash tofu into rough mince | Stir in tofu, cook until browned | ||
| 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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