Braised Aubergine with Tofu
Ingredients 900g Chinese aubergine, or regular aubergine if you can't find it 100g table salt 2 tbsp vegetable oil 2 each garlic cloves, lightly crushed 4 each
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Cooking tools:
- Colander
- Steamer basket
- Pot
- Wok
- Spatula
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Paper towel
- Stove
- Serving bowl
Ingredients
- 900g Chinese aubergine, or regular aubergine if you can't find it
- 100g table salt
- 2 tbsp vegetable oil
- 2 each garlic cloves, lightly crushed
- 4 each garlic cloves, thinly sliced
- 2 each spring onion, finely sliced
- 3 tbsp pickled Sichuan vegetables
- 350g fresh firm tofu, cut into 1 inch cubes
- 2 tbsp fresh coriander, roughly chopped
- 2 tsp Chinkiang vinegar (black vinegar)
- 150ml Shao Hsing wine
- 1 tbsp corn flour
- 3 tbsp light soy sauce
- 2 tbsp brown sugar
- 1 tbsp fermented chilli paste
- 1 tbsp sesame oil
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