Name: Spiced Tofu With Aubergine & Enoki Mushrooms
Total time: 55 min
Yield: 4
Ingredients: 2 aubergines; 2 tbsp rapeseed oil; 3 shallots, peeled and sliced; 25g/1oz fresh ginger root, peeled and finely chopped; 4 cloves garlic, peeled and roughly chopped; 1 tsp Sichuan peppercorns, ground (optional); 100g/4oz enoki mushrooms, halved lengthways if too fat; ½ red pepper, diced into 5mm/¼in cubes; 1 tbsp vegetarian oyster sauce; 2 tbsp spicy bean sauce; 2 tbsp soy sauce; 1 tbsp tomato puree; 1 tsp fermented tofu, mashed; 100ml/4fl oz coconut water; 300g/11oz silken tofu, cut into cubes; 20g/¾oz coriander or Thai basil, roughly chopped; 1 tsp pink peppercorns, crushed; 2 tbsp crispy chilli oil (Lao Gan Ma); Lemongrass and chilli oil (see recipe below)

VMG Recipes