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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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i like to serve this with Pad thai noodles, nice and thick to hold the sauce. Cooking time includes draining time for tofu. Edit - Just made this dish and had to sub a few things, I can confirm the following works! Frozen tofu (excellent!) sweet chilli sauce with some chilli flakes added, spring onions and no coriander yum! Ingredients:
1 (250 g) firm tofu |
250 g aubergines |
3 tablespoons peanut oil |
3 green chilies, deseeded and sliced |
1 1/2 tablespoons light soy sauce |
1 tablespoon fresh lime juice |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
2 teaspoons sugar |
1 bunch fresh coriander leaves |
Directions:
1. Slice aubergine into 1cm slices.
2. Cut tofu into 1cm cubes and drain on kitchen paper for 20 minutes.
3. Heat a wok over a high heat, add 2tbsp oil and add aubergine slices. Stir-fry for 2 minutes.
4. Add tofu and stir-fry for 3 minutes or until brown.
5. Add remaining 1 tbsp oil, the chillies, soy sauce,.
6. Lime juice, salt, pepper and sugar.
7. Bring to a simmer, cover and cook for 10 minutes, then stir in the coriander.
8. Serve immediately with cooked noodles.
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