Chinese aubergines are sweeter and milder than regular aubergines and their flesh is tender, this enables for a delicious stir fry. This stir fry is made using tofu and a delicious soy sauce based sticky dressing.
This stir fry is great on its own or with some basmati rice. It’s a simple yet delicate vegan recipe that uses aubergines and tofu.
This dish is ispired by Chinese cuisine where this type of aubergine is used widely.
This aubergine and tofu stir fry is:
- Simple
- Quick and Easy
- Sweet and sour
- Incredibly delicious!
What ingredients do you need?
- Chinese aubergine ( you can use regular aubergine too, but it can taste longer to cook and the taste will be more bitter)
- Firm tofu
- Sesame Oil
- Salt
- Water
- Green Onion
- For the sauce: Soy sauce, sesame oil, maple syrup, lemon juice, garlic, ginger, water, cornstarch
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Sticky Aubergine Tofu Stir Fry
Ingredients
- 4 chinese aubergines or 1 regular one
- 1 block of firm tofu
- 2 green onions
- Sauce:
- 2 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp garlic
- 1 tsp ginger
- 1 tbsp sesame seeds
- 2 tbsp cornstarch
- Water to thin
Instructions
- Cut the tofu into cubes and the aubergine in long thing pieces.
- Make the sauce by combining all the ingredients.
- In a pan heat up some oil, add aubergines, salt and a bit of water, cover and cook until soft. Remove from the pan and add tofu and cook on medium heat on all sides until golden.
- Switch the heat off and let the pan cool down for a few minutes.
- Now add the aubergine back to the pan and add the sauce, mix well to combine until it becomes sort of sticky, adding some water if necessary. Serve with basmati rice and top with green onions.
Tried this recipe?Let us know how it was!
