Thai Basil Aubergine

Ingredients

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Aubergine

• 1 aubergine
• 3 garlic cloves, minced
• 3 tbsp oil (I use sunflower)
• Thai basil
• Fresh sliced chili (if everyone loves spice)
• 2 tbsp sugar (palm if you have it, I used white)
• Pinch of salt
• Yum Phrik
• Extra water

Sauce (mix together)

• 1 tbsp soy sauce
• 2 tbsp vegetarian oyster sauce or mushroom sauce
• 2 tbsp vegan fish sauce
• 2 tbsp water

Tofu

• 1 block tofu, pressed to remove excess water
• 2 tbsp oil
• 1 spoon corn starch
• Ginger and garlic powder
• Salt

Method

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Tofu

1. Cut the tofu into bite size pieces.
2. Mix the cornstarch, oil and spices. It should be a loose paste; add more oil if needed.
3. Toss the tofu in the mixture.
4. Airfry until crispy.

Aubergine

1. Roll-cut the aubergine.
2. Heat the 3 tablespoons oil in a wok and stir-fry the aubergine for 3-4 minutes. As it starts to soften, add the garlic (and chili) and mix through well.
3. If the garlic seems at risk of burning, add a splash of water.
4. When the aubergine is soft, add the sauce, sugar and a pinch of salt. Mix for 2 minutes.
5. Add more water as required so it's a little saucy.
6. Taste and adjust the sugar and salt.
7. Add the tofu and a handful of Thai basil leaves and mix through.
8. Top with Yum Phrik for flavour lovers.
9. Serve with steamed rice.