Sweet-Sour Aubergine and Tofu

Simple, fast, delicious and umami-packed

Yields2 ServingsCategory, , , ,
Prep Time10 minsCook Time10 mins
 2 medium aubergines
 250 g firm tofu
 2 spring onions
Sauce
 3 tbsp soy sauce
 1 tbsp brown sugar
 2 tbsp rice vinegar
 1 red chilli
 1 clove of garlic, minced
 0.50 tbsp minced ginger
1

Cut the aubergine in large chunks, and toss with a tbsb of oil and some salt. Cut Tofu in large cubes or triangles. Reserve some of the green part of the spring onion, and cut the rest in medium sized rings or long strips. Mince the chili, garlic and ginger and mix the sauce. Set water to boil for the noodles

2

Fry the Aubergine on relatively high heat, tossing occasionally. Once it starts to develop some color add tofu, also letting it get some color. Add spring onion, and toss. After a minute or so, increase heat again, add the sauce and let it thicken a bit, reducing the heat as needed. In the meantime, boil noodles. Drain and top with aubergine and tofu. Cut the onion greens in fine rings, and sprinkle over. Some chopped peanuts can also be nice.

Ingredients

 2 medium aubergines
 250 g firm tofu
 2 spring onions
Sauce
 3 tbsp soy sauce
 1 tbsp brown sugar
 2 tbsp rice vinegar
 1 red chilli
 1 clove of garlic, minced
 0.50 tbsp minced ginger

Directions

1

Cut the aubergine in large chunks, and toss with a tbsb of oil and some salt. Cut Tofu in large cubes or triangles. Reserve some of the green part of the spring onion, and cut the rest in medium sized rings or long strips. Mince the chili, garlic and ginger and mix the sauce. Set water to boil for the noodles

2

Fry the Aubergine on relatively high heat, tossing occasionally. Once it starts to develop some color add tofu, also letting it get some color. Add spring onion, and toss. After a minute or so, increase heat again, add the sauce and let it thicken a bit, reducing the heat as needed. In the meantime, boil noodles. Drain and top with aubergine and tofu. Cut the onion greens in fine rings, and sprinkle over. Some chopped peanuts can also be nice.

Sweet-Sour Aubergine and Tofu
IngredientsDirections

Simple, fast, delicious and umami-packed

Mainly from Olive Magazine

Yields2 ServingsCategory, , , ,
Prep Time10 minsCook Time10 mins
 2 medium aubergines
 250 g firm tofu
 2 spring onions
Sauce
 3 tbsp soy sauce
 1 tbsp brown sugar
 2 tbsp rice vinegar
 1 red chilli
 1 clove of garlic, minced
 0.50 tbsp minced ginger
1

Cut the aubergine in large chunks, and toss with a tbsb of oil and some salt. Cut Tofu in large cubes or triangles. Reserve some of the green part of the spring onion, and cut the rest in medium sized rings or long strips. Mince the chili, garlic and ginger and mix the sauce. Set water to boil for the noodles

2

Fry the Aubergine on relatively high heat, tossing occasionally. Once it starts to develop some color add tofu, also letting it get some color. Add spring onion, and toss. After a minute or so, increase heat again, add the sauce and let it thicken a bit, reducing the heat as needed. In the meantime, boil noodles. Drain and top with aubergine and tofu. Cut the onion greens in fine rings, and sprinkle over. Some chopped peanuts can also be nice.