EGGPLANT & TOFU PUFFS WITH CHINESE BROCCOLI & RICE

30 MIN
Masterclass

INGREDIENTS:

Serving amount:
  • 1 tofu puffs pack
  • 1 jasmine rice sachet
  • 1 vegetarian fish sauce sachet
  • 1 Chinese broccoli bunch
  • 2 eggplants
  • 1 garlic clove
  • 1 long green chilli
  • 1 ginger piece
  • 1 lime
  • 1 coriander bunch

Pantry staples: Cooking oil, brown sugar, black pepper

Allergens: Soy, garlic

Chef's note: Fish sauce caramel, like the one used in this dish, is commonly used in claypot cooking in Vietnam. Usually white sugar is caramelised but we have made it a little easier (and safer) by using brown sugar. 

* Use half of the tofu puffs provided.

* Coriander, ginger and garlic are to be split across various other dishes so please read each recipe carefully

Method:

1. Prepare the ingredients

Wash the vegetables. Peel and slice the ginger* into matchsticks. Thinly slice 1 clove garlic* per 2 people. Thinly slice the chilli. Cut the lime into wedges. Finely chop some of the coriander stems and roots. Pick some of the coriander* leaves. Separate the Chinese broccoli into individual pieces. Cut the eggplant into large pieces about the same size as the tofu puffs. 

2. Make the sauce

Combine the vegetarian fish sauce, a splash of water and 2 teaspoons of brown sugar per person. Stir to dissolve the sugar. 

3. Cook the Chinese broccoli, rice and tofu

Bring a saucepan of water to the boil. Simmer the Chinese broccoli and tofu puffs* for 2 minutes or until just tender then remove from the water. Meanwhile, wash the rice 3 times then add to the boiling water for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.

4. Cook the eggplant

Meanwhile, heat a splash of cooking oil in a frying pan over medium heat. Add the eggplant and cook for 5 minutes each side or until browned and cooked through.

5. Add the aromatics 

Add the coriander stems and roots, garlic and ginger. Cook, stirring, for 10 seconds or until softened.

6. Make the caramel

Add the tofu puffs and sauce and cook, stirring, for 2 minutes or until the sauce thickens and coats the eggplant and tofu. 

7. Season the dish

Add a little cracked black pepper and a squeeze of lime. Adjust seasoning to taste.

8. To serve

Divide the rice, caramel eggplant, tofu puffs and Chinese broccoli between serving plates. Sprinkle the coriander leaves, chilli to taste and any remaining lime wedges.