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 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.