Thai Tofu and Aubergines

Submitted by PinkCherryBlossom

"i like to serve this with Pad thai noodles, nice and thick to hold the sauce. Cooking time includes draining time for tofu. Edit - Just made this dish and had to sub a few things, I can confirm the following works! Frozen tofu (excellent!) sweet chilli sauce with some chilli flakes added, spring onions and no coriander yum!"

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 (250 g) firm tofu
• 250 g aubergines
• 3 tablespoons peanut oil
• 3 green chilies, deseeded and sliced
• 1 1⁄2 tablespoons light soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 2 teaspoons sugar
• 1 bunch fresh coriander leaves

directions

1. Slice aubergine into 1cm slices.
2. Cut tofu into 1cm cubes and drain on kitchen paper for 20 minutes.
3. Heat a wok over a high heat, add 2tbsp oil and add aubergine slices. Stir-fry for 2 minutes.
4. Add tofu and stir-fry for 3 minutes or until brown.
5. Add remaining 1 tbsp oil, the chillies, soy sauce,.
6. Lime juice, salt, pepper and sugar.
7. Bring to a simmer, cover and cook for 10 minutes, then stir in the coriander.
8. Serve immediately with cooked noodles.