Thai Tofu and Aubergines Recipe

Name: Thai Tofu and Aubergines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (250 g) firm tofu; 250 g aubergines; 3 tablespoons peanut oil; 3 green chilies, deseeded and sliced; 1 ½ tablespoons light soy sauce; 1 tablespoon fresh lime juice; 1 teaspoon salt; ½ teaspoon ground black pepper; 2 teaspoons sugar; 1 bunch fresh coriander leaves

Servings: persons

1 (250 g) firm tofu
250 g aubergines
3 tablespoons peanut oil
3 green chilies, deseeded and sliced
1 ½ tablespoons light soy sauce
1 tablespoon fresh lime juice
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons sugar
1 bunch fresh coriander leaves

1
Slice aubergine into 1cm slices.
2
Cut tofu into 1cm cubes and drain on kitchen paper for 20 minutes.
3
Heat a wok over a high heat, add 2tbsp oil and add aubergine slices.
4
Stir-fry for 2 minutes.
5
Add tofu and stir-fry for 3 minutes or until brown.
6
Add remaining 1 tbsp oil, the chillies, soy sauce,.
7
Lime juice, salt, pepper and sugar.
8
Bring to a simmer, cover and cook for 10 minutes, then stir in the coriander.
9
Serve immediately with cooked noodles.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (250 g) firm tofu, 250 g aubergines, 3 tablespoons peanut oil, 3 green chilies, deseeded and sliced, and more.

Yes, Thai Tofu and Aubergines falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Tofu and Aubergines

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