the-heart-shopping-new-logo-late-2019-WHITE_1

Today We're Open:
9:30am - 6:00pm

Aubergine and crispy tofu in a sticky pepper sauce

 

Back to Inspiration
Jan 22, 2020

Sweet, sour, sticky vegan goodness. You cant beat this when you need mouthful of flavour and comfort.
 
Ingredients 
 
280g Tofu (a whole pack of Tofoo) - squeeze dry and cube

4tbsp cornflour

1tbsp mixed peppercorns - ground

2tbsp vegetable oil

75mls rice wine vinegar

75g sugar

2tbsp soy sauce

2 cloves garlic - crushed

1cm ginger - grated

1tsp chilli flakes

100g cashews

1 Aubergine - cubed

5 spring onions

Half a broccoli - cut into chunks

sprinnkle of sesame seeds

Rice to serve

 

Method

1

Toss the cubes of tofu in the cornflour peppercorns 

2

Heat the veg oil, and slowly add the cubes, cook for a few minutes on each side until crispy

3

In a large pan heat the vinegar, sugar, and soy until the mixture comes to boil 

4

Then add, the garlic, ginger and chilli flakes and cook for a further 2 minutes until the volume of liquid has reduced

5

In a separate pan, toast the cashews until slightly browned – add this to the sauce 

6

In the cashew pan add a drizzle of oil and cook the aubergine and broccoli for a few mins 

7

Add the tofu, veg and spring onions to the sauce and mix together

8

Serve with some rice and enjoy! 

 



View Source

 

Be the First to Know

Sign up for our monthly e-newsletter and be the first to know about events, promotions, competitions and more.

All emails include an unsubscribe link. You may opt-out at any time. See our privacy policy

By providing your details you agree to be contacted by us with occasional e-newsletters containing updates on our developments, events and deals.