Preparation time: 20 minutes
Servings: 2-4
This dish is made of fresh aubergines, braised in a rich umami soybean sauce and sweet soy sauce. The smoked tofu cubes and fresh chives make it delicious. It is so simple, yet so full of flavour!
INGREDIENTS
- 450g baby or regular aubergines
- 300g cooked jasmine rice
- 100g smoked tofu cubes
- 100ml cold vegetable stock
- 50ml water
- 2 Tbsp rapeseed oil
- 2 garlic cloves
- 2½ fresh root ginger
- 1 medium red chilli
- 1 pinch caster sugar (optional, to taste)
- 1 tsp cornflour
Seasoning:
- 2 Tbsp Lee Kum Kee Sweet Soy Sauce
- 1 Tbsp Lee Kum Kee Soy Bean Sauce
- 1 Tbsp Shaoxing rice wine
Garnish:
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 1 small handful chives
PREPARATION
Top and slice the aubergines into finger batons. Slice the smoked tofu cubes into smaller 1-cm cubes. Mix the vegetable stock with 1 teaspoon of cornflour. Crush the garlic cloves before peeling and finely chopping them. Peel and finely grate the ginger. Remove the seeds of the chilli before finely chopping them. Finely chop the chives.
Heat a wok over a high heat until it starts smoking. Add 1 tablespoon of rapeseed oil, then the aubergine batons. Stir-fry them for 3-4 minutes until they have softened and browned. During this process, keep adding the water in small drops around the edge of the wok to help create steam to soften and cook the aubergine. When softened, transfer it to a plate and set it aside.
Return the wok to the heat and add another tablespoon of rapeseed oil. Add the garlic, ginger, chilli and stir for a few seconds. Add the smoked tofu cubes and return the aubergines to the wok. Toss everything together and keep cooking for 20 seconds. Add the Lee Kum Kee Soy Bean Sauce and cook for a second. Season with Shaoxing rice wine and Lee Kum Kee Sweet Soy Sauce.
Add the cold vegetable stock, cornflour slurry and bring the liquid to a simmer.
Garnish with chives and drizzle over Lee Kum Kee Pure Sesame Oil. If you are using a clay pot, spoon the dish into the pot before garnishing it and serve it with jasmine rice.
Tip
If you pre-heat the clay pot on the gas stove, it will keep the dish lovely and piping hot for a while. If you don’t have a clay pot, leave it out.