Sticky Chinese Tofu & Aubergine Stir-Fry
Sticky, moreish and utterly satisfying, this Chinese-inspired aubergine and tofu stir-fry is entirely plant-based. Served over fluffy basmati rice and garnished with fresh chilli for a little welcome heat! (Dairy-free: see our FAQs for details).
Ingredients for 2 people
You'll also need
Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Meanwhile, chop the aubergine[s] into bite-sized pieces
Cut the red onion[s] into wedges
Chop the tofu into chunky bite-sized pieces
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped aubergine with a generous pinch of salt
Cook for 6-7 min or until browned all over and cooked through
Tip: cover with a lid to cook the aubergine more evenly
Meanwhile, peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Trim, then slice the spring onion[s] finely
Add the five-spice, cornflour and a pinch of salt to a bowl
Add the chopped tofu and give everything a good mix up until fully coated
Once cooked through, transfer the aubergine to a large plate (keep the pan over a medium-high heat!) and add a drizzle of vegetable oil to the pan
Add the tofu and cook for 4-6 min or until browned all over
Once browned all over, transfer the tofu to the aubergine plate (keep the pan over a medium-high heat!)
Add a drizzle of vegetable oil to the pan
Add the whole baby corn and onion wedges to the pan and cook for 4-6 min or until the baby corn is cooked through
Once cooked through, transfer the baby corn and onion wedges to the aubergine plate
Reduce the heat to low, add the chopped garlic and ginger to the pan and cook for 1 min
Add the hoisin sauce, soy sauce, half the chopped chilli and a splash of water and cook for 1 min
Return the aubergine, tofu, baby corn and onion to the pan and give everything a good old mix up
Serve the sticky Chinese tofu over the basmati rice
Garnish with the chopped spring onion, remaining chilli and toasted sesame seeds
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, mustard, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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