Braised Aubergine and Tofu in Black Bean Sauce
Soft, silky aubergine and golden tofu simmered in a rich black bean sauce with a kick of chilli oil.
Made with Black bean sauce and Chinese chilli oil. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.45 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice following the packet instructions, then cover and keep warm.
- 2
Heat half the oil in a large non stick frying pan over a medium high heat. Fry the tofu for 6 minutes, turning, until golden on most sides. Remove and set aside.
6 min - 3
Add the remaining oil and the aubergine. Fry for 8 minutes, turning, until browned and starting to soften.
8 min - 4
Pour in your ready made black bean sauce (see the base recipe) and the water. Cover and simmer for 8 minutes until the aubergine is completely soft.
8 min - 5
Return the tofu, then add the white parts of the spring onions and simmer for 2 minutes more.
2 min - 6
Stir through half the chilli oil, then top with the coriander and green spring onion. Serve with the rice and the remaining chilli oil at the table.
Tips
- Salt the aubergine for 15 minutes if it is very large, then rinse and dry. It will soak up less oil.
- Pressing the tofu for 15 minutes under a plate and a tin makes it brown and hold its shape.
- Use your own ready made chilli oil to taste. Start with less if serving anyone who prefers mild food.
Storing and freezing
Keeps up to 3 days in the fridge once cooled within 2 hours. Freeze for up to 2 months, then reheat until steaming hot. The aubergine softens further when frozen.
Questions
Is this vegan?
Yes, when using the vegan black bean sauce and chilli oil from the base recipes. It is also gluten free, dairy free, egg free and nut free.
Can I use other vegetables?
Yes. Mushrooms, courgettes or green beans all work. Adjust the simmering time so they stay tender but not mushy.
Can I reduce the oil?
Yes. Roast the aubergine on a tray at 220C for 20 minutes first with a little oil, then add it to the sauce.
More made with black bean sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.