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Sichuan-style aubergine with tofu

And suddenly another year creeped up on me!

So to say farewell to the Dragon’s year and welcome Snake’s Year I cooked my absolute favourite dish.

It’s Ching-He Huang recipe and I love it!

sichuan-style aubergine and tofu

sichuan-style aubergine and tofu

Sichuan-style Aubergine with Tofu

3 tbs groundnut oil

1 large aubergine sliced into batons

2 garlic cloves, crushed

5 cm fresh root ginger, grated

1 medium red chilli, deseeded and finely chopped (I replace it with chilli flakes if I run out of fresh one)

1 tbsp chilli bean sauce or chilli sauce

200g Cauldron Original Tofu, drained and diced

For the sauce

100g vegetable stock

1 tbsp light soy sauce

1 tbsp Chinkiang black rice vinegar or balsamic vinegar

1 tbsp cornflour

1 spring onion

1. Heat a tablespoon of  oil in a wok over high heat. As the wok starts to smoke add batons of aubergine and stir-fry until browned. Cook stirring for few minutes until softened, then remove from the pan. Add small drops of water while cooking to create some steam . Once cooked, transfer to a plate and keep to one side.  Add further tablespoon of oil and lightly brown tofu. Set aside with the aubergine.

2. In a small measuring jug combine all the ingredients for the sauce and stir to mix well.

3. Reheat the wok and add the remaining oil.  Add garlic, ginger, chilli and bean sauce, cook for a few seconds. Place the aubergine and tofu back  into the wok and pour in the sauce. Bring to the boil. Simmer till the sauce has thickened to your liking, then stir in some spring onions and serve immediately with jasmin rice.


sichuan-style aubergine and tofu

sichuan-style aubergine and tofu




About potatofaces

People who cook always go on about precious memories of childhood food one of their family members cooked, how daddy or nanny taught them the importance of cooking and eating together, and they still remember the comfort food they produced, amazing dishes whipped up by brilliant but humble cooks in their family. Well, let me tell you, it was totally different in my family. My mother’s family – totally useless as cooks, who could survive on bread and butter, cooked once a week a terrible, terrible meal, usually some kind of meat piece with lots of brown sauce. Also, they were never bothered about eating together. That’s maybe why most of them were depressed and suicidal. My mother followed that path and couldn’t really cook, and because I never wanted to eat meat, was warning me that ‘one day I will regret it’. Probably because my mother wasn’t into cooking my sister at the age of 12 took over and started producing amazing dinners and cakes. Well, luckily for me and her we weren’t that genetically doomed because apparently my father’s family were gifted in that compartment. I can only presume it was genes, as my father divorced my mother when my sis and me were little and he strongly believed that he also divorced us. So, we were growing up never having any contact with him and as a result, couldn’t learn how to cook from him. That’s why I believe the love of cooking ( and the ability) was just passed to us genetically. My father, short time before he died, unexpectedly felt an urge to contact us. First he gave my sister a mandolin (that’s another thing I know about him- he played a few instruments). My sister refused to talk to him, he then decided to contact me and wanted to spend some time with me. I didn’t want to, as he was a stranger to me (I was 11 or 12 at the time) but as I was promised I could leave whenever I wanted to, I went to the village he lived in. There I tried his mother’s cooking everyone was raving about. It was simple and amazing, I wish they were as family dedicated as they were at baking, cooking, making pastries, wine, tinctures, you name it. But I ate, drunk, and got bored of strangers who were my family and demanded to be let to go home. One of the last things my father said to me was that I should start learning English because I might need it one day, which I ignored for another 16 years… Because my sister was such a domestic goddess I wasn’t really bothered about cooking. I got hooked properly after my son was born and I wanted him to eat healthy and get everything he needed, especially that it wasn’t his choice to be a vegetarian (yet). And that is how the story begins…

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