IN PROGRESS
Ingredients:
* 150g firm tofu, cubed
* 1 small aubergine, diced
* 1 garlic clove or more, to taste, finely chopped
* 1 tbsp natural crunchy peanut butter
* 1 tbsp soy sauce
* 1 tsp grated ginger
* 1 tsp chili paste of any amount of chili in any way shape or form you have available – to taste
* 200ml vegetable stock
* 1 tsp sesame oil
* Fresh coriander
Method:
Sauté aubergine in sesame oil until softened.
Add tofu and cook until lightly golden.
Stir in garlic, ginger, and chilli paste.
Add stock, soy sauce, and peanut butter.
Simmer for 10–15 minutes until thickened.
Top with coriander before serving.
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