© J Sainsbury plc 2020
Aubergine and crispy tofu in a sticky pepper sauce
Sweet, sour, sticky vegan goodness. You cant beat this when you need mouthful of flavour and comfort.
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Ready in 40 minutes
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Cooking time 20 minutes
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Prep time 20 minutes
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Serves 2
Three of your 5 a day
Ingredients
- 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
- sprinkle of sesame seeds
- Rice to serve
Method
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1
Toss the cubes of tofu in the cornflour peppercorns
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2
Heat the veg oil, and slowly add the cubes, cook for a few minutes on each side until crispy
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3
In a large pan heat the vinegar, sugar, and soy until the mixture comes to boil
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4
Then add, the garlic, ginger and chilli flakes and cook for a further 2 minutes until the volume of liquid has reduced
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5
In a separate pan, toast the cashews until slightly browned – add this to the sauce
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6
In the cashew pan add a drizzle of oil and cook the aubergine and broccoli for a few mins
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7
Add the tofu, veg and spring onions to the sauce and mix together
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8
Serve with some rice and enjoy!
