For this recipe I have used freshly made tofu from my local market, which I then froze to change the texture. It doesn’t matter if you want to freeze yours or just use firm tofu (if using firm tofu then I would crumble it in with your hands). The tofu will have to be defrosted before use.
Ingredients
300g firm tofu
1 chinese aubergine (or half a European aubergine)
1 onion (diced)
2 celery sticks (diced)
3 cloves of garlic
2 tbsp soy sauce
1 tbsp sesame oil
3 red chillis (or your preferred amount)
1 bunch of thai basil
1 tbsp white vinegar
6 baby tomatoes
Juice of 1 lime
Step 1
Add the diced onion and celery to a pan on a medium heat, and stir until for a few minutes with a little oil of your choice.
Step 2
Roughly chop the aubergine and add to the pan along with the cubed tofu, garlic and chopped chili. You may need to add a little water here if it starts to stick and keep on a medium heat for 5/10 mins (stirring).
Step 3
Chuck in the thai basil, soy sauce, vinegar and lime and cook for another minute.
Step 4
Take off the heat, add in the quartered baby tomatoes and sesame oil and plate up. If you want to you can add in a little bit of coriander and some salt and pepper to taste. Enjoy!
