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.
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
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.
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).
Chuck in the thai basil, soy sauce, vinegar and lime and cook for another minute.
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!