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.
vegan gluten-free 30-minutes • 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