Spicy Aubergine & Tofu in Black Bean Sauce

Spicy Aubergine & Tofu in Black Bean Sauce
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Prep Time7 minsCook Time8 minsTotal Time15 mins
Ingredients
 2 tbsp coconut oil
 1 large aubergine cut in cubes (without skin)
 1 low salt stock cube
 1 tbsp gluten free soy sauce
 100 ml water
 1 tbsp balsamic vinegar
 1 tsp chilli flakes
 1 tsp chopped garlic (2 cloves)
 2 tsp grated ginger (4cm roughly)
 1 long Thai red chilli
 1 packet firm tofu (same amount as aubergine)
 1 tin organic black beans
 1 tbsp coconut sugar
 1 tbsp corn flour
 chopped spring onions for garnish
Method
1

Heat 1 tbsp of olive oil in a wok or pan

2

Add aubergine cubes and cook on high heat turning occasionally and sprinkling water over the aubergine to keep it moist

3

Whilst that cooks, prepare your stock dissolving the stock cube in 100ml hot water

4

Add to this water your soy sauce, balsamic & chilli flakes

5

Cut your tofu into cubes or strips

6

By then your aubergine is cooked so set aside together with the tofu

7

Heat 1 tbsp coconut oil in your wok or pan high heat

8

Fry your garlic & ginger

9

Add 1/2 your chopped red chilli

10

Add your stick water

11

Add your black beans with its waters (aquafaba)

12

Add aubergine & tofu, mixing well and still on high heat

13

Add coconut sugar

14

Add corn flour to thicken the water a little

15

Ready to serve, garnish with remaining chillies & spring onions

Ingredients

Ingredients
 2 tbsp coconut oil
 1 large aubergine cut in cubes (without skin)
 1 low salt stock cube
 1 tbsp gluten free soy sauce
 100 ml water
 1 tbsp balsamic vinegar
 1 tsp chilli flakes
 1 tsp chopped garlic (2 cloves)
 2 tsp grated ginger (4cm roughly)
 1 long Thai red chilli
 1 packet firm tofu (same amount as aubergine)
 1 tin organic black beans
 1 tbsp coconut sugar
 1 tbsp corn flour
 chopped spring onions for garnish

Directions

Method
1

Heat 1 tbsp of olive oil in a wok or pan

2

Add aubergine cubes and cook on high heat turning occasionally and sprinkling water over the aubergine to keep it moist

3

Whilst that cooks, prepare your stock dissolving the stock cube in 100ml hot water

4

Add to this water your soy sauce, balsamic & chilli flakes

5

Cut your tofu into cubes or strips

6

By then your aubergine is cooked so set aside together with the tofu

7

Heat 1 tbsp coconut oil in your wok or pan high heat

8

Fry your garlic & ginger

9

Add 1/2 your chopped red chilli

10

Add your stick water

11

Add your black beans with its waters (aquafaba)

12

Add aubergine & tofu, mixing well and still on high heat

13

Add coconut sugar

14

Add corn flour to thicken the water a little

15

Ready to serve, garnish with remaining chillies & spring onions

Spicy Aubergine & Tofu in Black Bean Sauce
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