This meal idea is similar to #9’s black tofu, but is also different enough to deserve its own post. For anyone wary to try this because when you think of tofu it conjures up horrible memories of wet, slimy and icky textures, never fear. I’m not the biggest fan of tofu either, but with a bit of preparation and excessive frying tofu can turn into a really tasty dish! This is the first time I have cooked this exact meal, but I was really happy with how it turned out.
What you need: Tofu (I use cauldron’s original tofu), One purple aubergine (cut into small chunks), One chilli (green or red), Olive oil, One white onion, A few crushed garlic cloves.
Spices: Chinese five spice, Soy sauce, Vegetarian Stir fry sauce, A bit of Balsamic Vinegar, Salt, Pepper, A pinch of chilli flakes and chilli powder.
Note: To ensure your tofu doesn’t turn into a wet sloppy mess, take the whole block out of the packet and wrap thoroughly in kitchen towel, at least three/four sheets. Then put a medium sized sauce pan on top of the tofu and leave for around 20-30 minutes until the tofu has sufficiently dried. It may sound weird, but it really does work!
1: Whilst the tofu is wrapped up and draining, cut the aubergine into chunks and soak in cold, salted water for about 20 minutes.
2: Heat olive oil in a sauce pan. When oil is warm, add the crushed garlic and chopped chilli and fry for a minute or two. Then add chopped onion and a few sprinkles of Chinese five spice and fry until the onions are translucent (be careful not to burn)
3: Separate the onions/oil into two sauce pans and add the aubergines to one and tofu to the other, then add soy sauce, stir fry sauce, salt, pepper, more olive oil and more Chinese five spice to both pots and fry on a medium heat for about 10 minutes. Add a few extra dashes of soy sauce and balsamic vinegar to the tofu to give it a nice brown colour.
4: When both are fried sufficiently, add the aubergine into the tofu pot and cook on a medium/low heat for a further 10/12 minutes. Feel free to add some more spices, a few pinches of chilli flakes/powder and more balsamic vinegar.
5: Serve with rice and enjoy!