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Chilli tofu, eggplant and beans
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spicy marinated tofu stir-fry is a taste explosion!
Ingredients:
  • 350g firm tofu
  • 60ml (1/4 cup) kecap manis
  • 4 French shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3 small fresh red chillies, thinly sliced
  • 20.00 gm water
  • 60ml (1/4 cup) peanut oil
  • 3 Lebanese eggplants, cut into 5mm-thick slices (see note)
  • 400g green round beans, halved
  • 1cm-piece fresh ginger
  • 125ml (1/2 cup) water
  • 24.00 gm brown sugar
  • 1 tsp tamarind puree
Instructions:
  • 1. Halve the tofu lengthwise and slice into 1cm-thick pieces. Mix with kecap manis in a bowl and marinate for 10 minutes. Blend shallot, garlic, chilli, and water in a food processor until smooth.
  • In a wok over medium-high heat, heat 1 tablespoon of oil. Brown the tofu in two batches, cooking each side for about 1 minute. Transfer to a plate.
  • Clean the wok and drizzle in the rest of the oil. Heat over high heat. Stir-fry the eggplant for 4 minutes until lightly browned. Lower the heat to medium, then add the green beans and stir-fry for 2 minutes until just tender.
  • Combine the shallot mixture and ginger in the pan and stir-fry until fragrant. Pour in tofu, water, sugar, and tamarind puree. Simmer until the sauce thickens, then remove the ginger and season with salt.

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