Heat 1 tbsp of olive oil in a wok or pan
Add aubergine cubes and cook on high heat turning occasionally and sprinkling water over the aubergine to keep it moist
Whilst that cooks, prepare your stock dissolving the stock cube in 100ml hot water
Add to this water your soy sauce, balsamic & chilli flakes
Cut your tofu into cubes or strips
By then your aubergine is cooked so set aside together with the tofu
Heat 1 tbsp coconut oil in your wok or pan high heat
Fry your garlic & ginger
Add 1/2 your chopped red chilli
Add your stick water
Add your black beans with its waters (aquafaba)
Add aubergine & tofu, mixing well and still on high heat
Add coconut sugar
Add corn flour to thicken the water a little
Ready to serve, garnish with remaining chillies & spring onions
Ingredients
Directions
Heat 1 tbsp of olive oil in a wok or pan
Add aubergine cubes and cook on high heat turning occasionally and sprinkling water over the aubergine to keep it moist
Whilst that cooks, prepare your stock dissolving the stock cube in 100ml hot water
Add to this water your soy sauce, balsamic & chilli flakes
Cut your tofu into cubes or strips
By then your aubergine is cooked so set aside together with the tofu
Heat 1 tbsp coconut oil in your wok or pan high heat
Fry your garlic & ginger
Add 1/2 your chopped red chilli
Add your stick water
Add your black beans with its waters (aquafaba)
Add aubergine & tofu, mixing well and still on high heat
Add coconut sugar
Add corn flour to thicken the water a little
Ready to serve, garnish with remaining chillies & spring onions
