Meera Sodha's Sichuan-style braised aubergines with tofu offer a delightful vegan twist on a classic Chinese dish, bursting with aromatic flavours and a spicy kick. This cheerful rice bowl combines creamy aubergines, firm tofu, and a lively chilli bean sauce, creating a meal that energises the senses and celebrates the freshness of spring.
Recipe Inspiration and Flavour Profile
With spring in full swing, many crave dishes that ignite the palate and bring a sense of renewal. This recipe delivers exactly that, inspired by the traditional "fish fragrant aubergines" from Sichuan cuisine, which uses similar aromatics typically paired with fish. The aubergines are roasted to a golden perfection, then layered with minced ginger, garlic, and spring onions, all enhanced by a bright and tangy chilli bean sauce and rice vinegar. The result is a dish with creamy textures and complex flavours, offering a satisfying vegan alternative that doesn't compromise on taste.
Key Ingredients and Preparation Tips
Essential to this recipe is chilli bean sauce, also known as doubanjiang, which can be sourced from large supermarkets, Asian specialty stores, or online retailers. For optimal results, ensure spring onions are thoroughly cleaned to remove any grit by slicing them, soaking in water, and draining in a colander. The dish serves four people and requires approximately 10 minutes of preparation and 35 minutes of cooking time.
Ingredients List
- 3 aubergines (totalling 1kg), each cut lengthways into eighths
- Rapeseed oil
- Fine sea salt
- 280g extra-firm tofu, drained
- 2cm x 2cm piece fresh ginger, peeled and minced
- 4 garlic cloves, peeled and minced
- 100g spring onions, with whites and greens separated and finely sliced
- Steamed rice, for serving
For the Sauce
- 1 tbsp cornflour
- 4 tbsp doubanjiang (such as Lee Kum Kee brand)
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- ½ tbsp dark brown sugar
Cooking Instructions
- Preheat the oven to 220C (200C fan)/425F/gas 7 and line a large baking tray.
- Rub the aubergine pieces with four tablespoons of oil and a teaspoon of salt, then arrange them on their sides on the tray. Roast for 20-25 minutes, turning once halfway through, until they are golden brown. Set aside.
- While the aubergines roast, prepare the sauce. In a small bowl, mix the cornflour with two tablespoons of water, then stir in the doubanjiang, soy sauce, rice vinegar, sugar, and 300ml of water until well combined.
- Using the back of a knife, roughly mince the tofu into small pieces. In a frying pan, heat four more tablespoons of oil over medium to high heat. Add the ginger, garlic, and spring onion whites, stir-frying for about four minutes until the aromatics lose their raw scent.
- Add the minced tofu to the pan and cook, stirring frequently, until it browns slightly. Then, incorporate the roasted aubergines and the sauce mixture, bringing everything to a simmer. Allow the sauce to thicken for a few minutes.
- Finish by sprinkling the spring onion greens over the top and serve immediately with steamed rice.
This dish not only provides a hearty main course but also aligns with vegan dietary preferences, making it a versatile option for various meals. Its rich flavours and straightforward preparation make it an excellent choice for both weeknight dinners and special occasions.
