Spicy Eggplant and Tofu in Black Bean Sauce
Ingredients
- 2 tbsp coconut oil
- 1 large aubergine, cubed (without skin)
- 1 low salt stock cube
- 1 tbsp gluten free soy sauce
- 100ml water
- 1 tbsp balsamic vinegar
- 1 tsp chilli flakes
- 1 tsp chopped garlic (2 cloves)
- 2 tsp grated ginger (about 4 cm)
- 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
Garnish
- chopped spring onions
Preparation
Heat 1 tbsp 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 by dissolving the stock cube in 100ml hot water.
Add to this water the soy sauce, balsamic vinegar, and chilli flakes.
Cut the tofu into cubes or strips.
By then, the aubergine is cooked, so set it aside together with the tofu.
Heat 1 tbsp coconut oil in your wok or pan on high heat.
Fry the garlic and ginger.
Add half of the chopped red chilli.
Add the stock water.
Add the black beans with their water (aquafaba).
Add the aubergine and tofu, mixing well and still on high heat.
Add the coconut sugar.
Add the corn flour to thicken the water a little.
Ready to serve, garnish with remaining chillies and spring onions.
