New Vegan Recipe: Braised Aubergines with Tofu Ready in 45 Minutes

This new vegan recipe for braised aubergines and tofu takes 45 minutes total time, making it a quick weeknight meal option.
By Newsroom | Food, Recipes |

A Sichuan-style recipe, unveiled, presents a confluence of textures and tastes.

Meera Sodha's latest vegan creation, Sichuan-style braised aubergines with tofu, centers on a method of slow cooking aubergines and integrating firm tofu with a robust sauce. The dish, requiring 10 minutes of preparation and 35 minutes of cooking, is designed to serve four people.

Components of the Dish

The primary elements are:

  • Aubergines: Approximately 1 kilogram, sectioned into eight lengthwise pieces each.

  • Tofu: 280 grams of extra-firm variety, thoroughly drained.

  • Aromatics: A 2cm piece of fresh ginger and 4 garlic cloves, both minced.

  • Spring Onions: 100 grams, with whites and greens separated and finely sliced.

  • Sauce Base: A mixture comprising 1 tablespoon of cornflour, 4 tablespoons of doubanjiang (a fermented broad bean paste, with Lee Kum Kee cited as a preferred brand), 2 tablespoons of light soy sauce, 2 tablespoons of rice vinegar, and ½ tablespoon of dark brown sugar.

  • Accompaniment: Steamed rice is suggested for serving.

Methodological Outline

The preparation involves several steps. Aubergines are coated in four tablespoons of oil and one teaspoon of salt, then placed on a lined baking tray. The oven is preheated to 220°C (200°C fan/425°F/Gas Mark 7). Meanwhile, in a frying pan, four more tablespoons of oil are heated over medium-high heat. The minced ginger, garlic, and sliced spring onion whites are introduced and sautéed for four minutes, until their raw aroma subsides. Following this, the tofu is added and cooked, with stirring, until browned. The spring onion greens are then sprinkled over the dish, which is to be served with steamed rice.

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Culinary Context

This recipe appears within the 'new vegan' section of The Guardian, indicating a focus on plant-based culinary trends. The Sichuan style suggests a flavor profile often characterized by spicy and numbing elements, derived from ingredients like doubanjiang and potentially Sichuan peppercorns, though the latter are not explicitly listed in this rendition. The integration of aubergines and tofu is a common pairing in East Asian cuisines, offering a balance of soft, yielding textures from the aubergine and a firmer, protein-rich component from the tofu. The choice of ingredients, from the fermented bean paste to rice vinegar, points towards an aim for complex, layered flavors.

Frequently Asked Questions

Q: What is the new vegan recipe?
The new vegan recipe is for Sichuan-style braised aubergines with tofu. It uses slow-cooked aubergines and firm tofu with a strong sauce. It is designed to serve four people.
Q: How long does the braised aubergine and tofu recipe take to make?
The recipe needs 10 minutes for preparation and 35 minutes for cooking, making a total of 45 minutes.
Q: What are the main ingredients for the Sichuan-style aubergines and tofu?
You will need about 1kg of aubergines, 280g of extra-firm tofu, ginger, garlic, spring onions, cornflour, doubanjiang (fermented broad bean paste), soy sauce, rice vinegar, and dark brown sugar.
Q: How is the Sichuan-style braised aubergine dish cooked?
Aubergines are baked with oil and salt. Meanwhile, ginger, garlic, and spring onion whites are sautéed, then tofu is added and browned. The dish is finished with spring onion greens and served with steamed rice.