Meera Sodha's vegan recipe for Sichuan-style braised aubergines with tofu

From theguardian.com

A cheerful rice bowl fragrant with ginger, garlic and spring onion, and laced with a sprightly chilli bean sauce 

With spring in the air, I want a dish that’s the equivalent of turning the key in the ignition, firing up the engine and riding off into the sun. In short: something with a bit of va-va-voom. That dish, for me, is these Sichuan aubergines, a take on the classic “fish fragrant aubergines” (so called because the same aromatics are often used to cook fish). Creamy to begin with, they’re layered with flavour by way of ginger, garlic, spring onion and, finally, laced with delight and good times owing to the bright chilli bean sauce and vinegar.

Sichuan-style braised aubergines with tofu

                                 Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

Chilli bean sauce (doubanjiang) can be found in big supermarkets, specialist Asian food stores and online. To use the whole spring onion, wash them properly to remove any grit by slicing, covering with water and scooping out into a colander (rather than draining).

Prep 10 min
Cook 35 min
Serves 4

3 aubergines (1kg), each cut lengthways into eighths
Rapeseed oil
Fine sea salt
280g extra-firm tofu, drained
2cm x 2cm piece fresh ginger, peeled and minced
4 garlic cloves, peeled and minced
100g spring onions, whites and greens separated and finely sliced
Steamed rice, to serve

For the sauce
1 tbsp cornflour
4 tbsp doubanjiang – I like Lee Kum Kee
2 tbsp light soy sauce
2 tbsp rice vinegar
½ tbsp dark brown sugar

Heat the oven to 220C (200C fan)/425F/gas 7, and line a large baking tray.

Rub the aubergines all over with four tablespoons of oil and a teaspoon of salt, then arrange them on their sides on the lined tray. Roast for 20-25 minutes, turning once halfway, until golden brown. Remove and put to one side.

Meanwhile, make the sauce. In a small bowl, mix the cornflour with two tablespoons of water, then stir in the doubanjiang, soy sauce, rice vinegar, sugar and 300ml water.

Squash the tofu with the back of a knife into a rough mince. In a frying pan, heat four more tablespoons of oil on a medium to high heat. Add the ginger, garlic and spring onion whites, stir-fry for four minutes, until the garlic and ginger no longer smell raw, then add the tofu and cook, stirring, until it’s browned. Add the aubergines and the sauce mixture, bring to a simmer and leave to thicken.

Sprinkle over the spring onion greens and serve with steamed rice.

https://www.theguardian.com/food/2026/apr/04/sichuan-braised-aubergines-tofu-recipe-meera-sodha