Aubergines and tofu sticks in Filipino-style creamy sauce

Aubergines and tofu sticks in Filipino-style creamy sauce

This is a veggie version of a Filipino recipe, Binagoongan Baboy sa Gata. I added the aubergines to the pan as in this Binagoongan Talong recipe. The less common ingredient in my recipe is dried tofu (bean curd) sticks.

       • 900 kcal per person  

Ingredients

For two people:

  • Fresh ingredients & groceries
    • 2 tablespoons olive oil
    • 2 cm ginger, finely chopped
    • 1 stick celery, finely chopped
    • 2 cloves garlic
    • 2 medium aubergines, cut into cubes
    • 1 large tomato, chopped
    • 50 g tofu sticks
    • 0.2 l coconut milk
    • 1/4 cup water
    • 2 mild chili peppers, stemmed and minced
  • From the store cupboard
    • 1/2 teaspoon sugar
    • 1 teaspoon miso paste
    • 1 tablespoon vinegar
    • 2 tablespoons olive oil
    • 1 cup of rice (preferably jasmine rice)

Preparation

  • Soak the tofu sticks in very hot water for 30 minutes.
  • Meanwhile
    • Cook the aubergines 7 minutes in the microwave at full power (900W).
    • In a separate pot, cook the tomato 2 minutes in the microwave at full power (900W).
    • Heat the oil in a deep pan. When the oil is hot, add the ginger, celery and garlic and fry for a few minutes over medium heat.
    • Drain the tofu sticks and cut them into pieces.
    • Add the tofu sticks to the pan and cook until lightly browned.
    • Add the miso, tomatoes and vinegar and cook, stirring occasionally, for a few minutes.
    • Add coconut milk, water, sugar and chili peppers and simmer for a few minutes over lower heat.
    • Add the aubergines and continue to cook until the liquid is reduced.
  • Season with salt and pepper to taste. Serve with rice

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