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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.
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




Toss the cubes of tofu in the cornflour peppercorns 


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


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


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


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


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


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


Serve with some rice and enjoy! 


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