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Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 Japanese aubergines, roughly chopped
  • 60 g firm tofu, crumbled
  • 2 cloves garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 1 tsp red chilli, finely chopped
  • 2 tbsps light soy sauce
  • 1 tbsp Chinese black vinegar
  • 500 ml veggie stock
  • ½ tsp sugar
  • ½ tbsp cornflour
  • Handful of chopped spring onions
Braised Chinese-Style Aubergine Braised Chinese-Style Aubergine

Braised Chinese-Style Aubergine

Silky and tender braised aubergine, in a luscious and addictive sauce. It's SO good and you won't miss meat at all, and I'm sure you'll be making this again and again!


  1. Prepare the veg and sauces. Squeeze the firm tofu to crumble it up to resemble minced meat, and chop the aubergine and aromatics.
  2. In a frying pan, heat up some cooking oil and sauté the garlic ginger and chilli for a bit to release fragrance. Add the aubergine to gently pan fry for 5 mins until it starts to soften.
  3. Add the tofu, veggie stock, soy sauce, vinegar and sugar to the pan and stir to combine. Let this simmer for around 10 mins to braise the aubergine.
  4. Dissolve the cornflour in some hot water and add it to the pan to thicken the sauce.  Mix through and test to see the texture of the aubergine, it should be quite soft.
  5. As the final step, add in the chopped spring onions and dish up over some steamed rice. It’s SO good!!!


Braised Chinese-Style Aubergine Braised Chinese-Style Aubergine

Braised Chinese-Style Aubergine

Silky and tender braised aubergine, in a luscious and addictive sauce. It's SO good and you won't miss meat at all, and I'm sure you'll be making this again and again!

favorite
print
like
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 Japanese aubergines, roughly chopped
  • 60 g firm tofu, crumbled
  • 2 cloves garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 1 tsp red chilli, finely chopped
  • 2 tbsps light soy sauce
  • 1 tbsp Chinese black vinegar
  • 500 ml veggie stock
  • ½ tsp sugar
  • ½ tbsp cornflour
  • Handful of chopped spring onions
  1. Prepare the veg and sauces. Squeeze the firm tofu to crumble it up to resemble minced meat, and chop the aubergine and aromatics.
  2. In a frying pan, heat up some cooking oil and sauté the garlic ginger and chilli for a bit to release fragrance. Add the aubergine to gently pan fry for 5 mins until it starts to soften.
  3. Add the tofu, veggie stock, soy sauce, vinegar and sugar to the pan and stir to combine. Let this simmer for around 10 mins to braise the aubergine.
  4. Dissolve the cornflour in some hot water and add it to the pan to thicken the sauce.  Mix through and test to see the texture of the aubergine, it should be quite soft.
  5. As the final step, add in the chopped spring onions and dish up over some steamed rice. It’s SO good!!!