BBS:      TELESC.NET.BR
Assunto:  Sichuan Style Braised Aubergines With Tofu
De:       Ben Collver
Data:     Sun, 12 Apr 2026 07:32:13 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sichuan Style Braised Aubergines With Tofu
 Categories: Chinese, Tofu, Vegetarian
      Yield: 4 Servings
 
      3    Aubergines (1 kg);
           - each cut lengthways
           - into 1/8ths
           Rapeseed oil
           Fine sea salt
    280 g  Extra-firm tofu; drained
           Fresh ginger (2x2 cm);
           - peeled & minced
      4 cl Garlic; peeled & minced
    100 g  Spring onions; whites &
           - greens separated,
           - finely sliced
           Steamed rice; to serve
      1 tb Corn flour
      4 tb Doubanjiang
      2 tb Light soy sauce
      2 tb Rice vinegar
    1/2 tb Dark brown sugar
 
  Preparation time: 10 minutes
  Cooking time: 35 minutes
  
  Chilli bean sauce (doubanjiang) can be found in big supermarkets,
  specialist Asian food stores and online. To use the whole spring
  onion, wash them properly to remove any grit by slicing, covering
  with water and scooping out into a colander rather than draining.
  
  Heat the oven to 220?C (200?C fan)/425?F/gas mark 7, and line a
  large baking tray.
  
  Rub the aubergines all over with and a ts of salt, then arrange them
  on their sides on the lined tray.
  
  Roast for 20 to 25 minutes, turning once halfway, until golden brown.
  
  Remove and put to one side.
  
  Meanwhile, make the sauce.
  
  In a small bowl, mix the cornflour with two tb of water, then stir in
  the doubanjiang, soy sauce, rice vinegar, sugar and 300 ml water.
  
  Squash the tofu with the back of a knife into a rough mince.
  
  In a frying pan, heat four more tb of oil on a medium to high heat.
  
  Add the ginger, garlic and spring onion whites, stir-fry for four
  minutes, until the garlic and ginger no longer smell raw, then add
  the tofu and cook, stirring, until it's browned.
  
  Add the aubergines and the sauce mixture, bring to a simmer and leave
  to thicken.
  
  Sprinkle over the spring onion greens and serve with steamed rice.
  
  Recipe by Meera Sodha
  
  Recipe FROM: 
 
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