Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Aubergines
Tofu
Spicy sauce
To serve
How it's done
Aubergines
Prick the aubergines with a knife, transfer to a tray lined with baking paper.
To bake
Approx. 50 mins. per tray in the centre of an oven preheated to 200 °C.
Tofu
Heat the oil in a wide frying pan. Fry the tofu for approx. 3 mins. until golden brown. Remove and set aside.
Spicy sauce
Place the chilli, chilli flakes and water in the same pan, simmer for approx. 4 mins. Add the garlic and ginger, continue to cook for approx. 2 mins. Stir in the sambal oelek and pepper. Add the tofu back in, simmer while stirring until most of the liquid has evaporated. Remove the pan from the heat, add the soya sauce and sugar, mix.
To serve
Remove the aubergines from the oven, carefully halve them, and arrange on plates. Arrange the tofu on top, sprinkle with parsley.
| Tip: | Sprinkle with spring onion rings or deseeded chilli rings. |
|---|---|
| Serve with: | Vegan plain yoghurt substitute (e.g., lightly enhanced with tahini paste). |
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