Sticky Braised Aubergines with Tofu
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Prep: 20 mins
Cook: 30 mins
Go braisey for aubergines cooked with sweet and sour tamarind and delicious organic tofu. Amazing, easy to make and vegan: a triple treat.
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342 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • 2 aubergines
  • 1 garlic clove
  • A thumb of ginger
  • 1 vegetable stock cube
  • 2 tbsp tamarind paste
  • A 190g pack of marinated tofu
  • A head of broccoli
From your kitchen
  • 1 tbsp olive oil
  • 500ml boiling water
  • Sea salt
  • 4 tbsp cold water
You'll need
  • Deep frying pan or wok
  • Food processor (optional)
  • Pan with a lid
Step by step this way
  • 1.

    Peel and finely slice the onion. Trim your aubergines. Halve them. Slice them into lengths about 1 cm thick. Peel and grate the garlic and ginger.

  • 2.

    Warm 1 tbsp olive oil in a deep frying pan or wok. Add the aubergines to the pan. Stir fry for 5 mins till the aubergines darken and start to soften.

  • 3.

    Add the onion to the pan with a splash of water. Stir fry over a highish heat for 5 mins till the onions are a little golden.

  • 4.

    Add the garlic and ginger. Stir fry for 1 min till the pan smells aromatic and sweet. Measure out 2 tbsp of the tamarind paste. Add it to the pan.

  • 5.

    Crumble in the vegetable stock cube. Pour in 500 ml boiling water. Add a good pinch of salt. Cover. Simmer for 15 mins till the aubergines are tender and the sauce is reduced a little.

  • 6.

    While the aubergines cook, drain the tofu. Slice into 2 cm wide cubes. Add them to the pan. Simmer for 5 more mins to heat the tofu through. Taste and add more salt if you think it needs it.

  • 7.

    Break the broccoli into florets and add to a food processor. Blitz a few times to make fine rice. No food processor? Coarsely grate or very finely chop the brocccoli.

  • 8.

    Tip the broccoli rice into a pan. Add 4 tbsp boiling water and a pinch of salt. Cook and stir over a low heat for 5 mins till the broccoli is warmed through. Serve the braised aubergines with the warm broccoli rice.