MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sichuan Style Braised Aubergines With Tofu
Categories: Chinese, Tofu, Vegetarian
Yield: 4 Servings

3 Aubergines (1 kg);
- each cut lengthways
- into 1/8ths
Rapeseed oil
Fine sea salt
280 g Extra-firm tofu; drained
Fresh ginger (2x2 cm);
- peeled & minced
4 cl Garlic; peeled & minced
100 g Spring onions; whites &
- greens separated,
- finely sliced
Steamed rice; to serve
1 tb Corn flour
4 tb Doubanjiang
2 tb Light soy sauce
2 tb Rice vinegar
1/2 tb Dark brown sugar

Preparation time: 10 minutes
Cooking time: 35 minutes

Chilli bean sauce (doubanjiang) can be found in big supermarkets,
specialist Asian food stores and online. To use the whole spring
onion, wash them properly to remove any grit by slicing, covering
with water and scooping out into a colander rather than draining.

Heat the oven to 220?C (200?C fan)/425?F/gas mark 7, and line a
large baking tray.

Rub the aubergines all over with and a ts of salt, then arrange them
on their sides on the lined tray.

Roast for 20 to 25 minutes, turning once halfway, until golden brown.

Remove and put to one side.

Meanwhile, make the sauce.

In a small bowl, mix the cornflour with two tb of water, then stir in
the doubanjiang, soy sauce, rice vinegar, sugar and 300 ml water.

Squash the tofu with the back of a knife into a rough mince.

In a frying pan, heat four more tb of oil on a medium to high heat.

Add the ginger, garlic and spring onion whites, stir-fry for four
minutes, until the garlic and ginger no longer smell raw, then add
the tofu and cook, stirring, until it's browned.

Add the aubergines and the sauce mixture, bring to a simmer and leave
to thicken.

Sprinkle over the spring onion greens and serve with steamed rice.

Recipe by Meera Sodha

Recipe FROM: <https://www.theguardian.com/food/2026/apr/04/
sichuan-braised-aubergines-tofu-recipe-meera-sodha>

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