Vegan Sichuan Style Braised Aubergine

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Vegan Sichuan Style Braised Aubergine

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Main Course

Cuisine: Chinese

Diet: Vegan, Vegetarian

Keyword: aubergine, caster sugar, Chinkiang vinegar, coriander, cornflour, extra firm tofu, garlic, rice wine vinegar, root ginger, shaoxing wine, soy sauce, spring onions, vegetable oil

Servings: people

Calories: 120.73kcal

Equipment

Large mixing bowl
Sharp knife
chopping board
measuring spoons
small saucepan
Wok or large frying pan
Spatula
Kitchen paper

Ingredients

3 Chinese or Japanese aubergines trimmed, cut into quarters lengthwise
50 g salt
3 tablespoons rice wine vinegar
2 tablespoons Shaoxing wine
1 tablespoon caster sugar
2 teaspoons soy sauce
1 tablespoon Chinkiang vinegar
1.5 teaspoons cornflour
3 tablespoons vegetable oil
1 inch root ginger minced
4 cloves garlic minced
5 spring onions whites thinly sliced, and green ends cut into pieces the same size as the aubergines
2 tablespoons Dobanjiang (also known as Sichuan chilli broad bean paste)
200 g extra firm tofu crumbled
coriander for garnish

Instructions

Combine the salt with 1.5 litres of water in a medium bowl. Add the aubergine pieces, skin-side up, and soak for 10 to 20 minutes.
Meanwhile, heat the rice wine vinegar in a small saucepan with the Shaoxing wine, sugar, soy sauce, and Chinkiang vinegar. Stir continuously, then whisk in the cornflour until completely dissolved. Set aside.
Drain the aubergines thoroughly and pat them dry with kitchen paper.
Using the back of a fork, crush the tofu into a rough mince.
Heat the vegetable oil in a wok to a medium and add the crumbled tofu. Cook until lightly golden.
Add the aubergines and cook, tossing occasionally, until softened and browned on all sides.
Push the aubergines and tofu to the sides of the wok. Increase the heat to high and add the ginger, garlic, and spring onions. Stir-fry for about 30 seconds until fragrant.
Stir in the Sichuan chilli broad bean paste and cook for another 30 seconds.
Pour in the sauce and toss until the sauce thickens and coats the aubergine. If it becomes too thick, add a splash of water.
Transfer to a serving dish, garnish with the sliced white spring onions and chopped coriander, and serve immediately.

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