Experience a delightful Asian vegan dish with our tofu, aubergine, and water chestnut stew. Inspired by the captivating recipes from the eminent Hairy Bikers’ Asian Adventures cookbook, this dish is an exquisite blend of flavors, making it an ideal choice for those observing meat-free Mondays. Furthermore, this heavenly yet simple-to-cook stew is a perfect introduction to the world of vegetarian cuisine for those seeking further exploration.
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Ingredients
Serve 4 delectable bowls of our hearty Japanese stew, filled with tofu, aubergines, and crunchy water chestnuts.
Here is what you will need:
- 450g tinned water chestnuts, drained;
- 5 tbsp vegetable oil;
- 4 tbsp cornflour;
- 375g firm tofu, cubed;
- 2 tbsp sesame oil;
- 1 medium onion, finely chopped;
- 2 medium leeks, neatly trimmed and cut into 1cm diagonal slices;
- 2 aubergines, sliced into 2cm discs;
- 4 garlic cloves, finely grated;
- 30g fresh root ginger;
- 2 heaped tbsp miso paste;
- 150g mushrooms;
- 4 tbsp mirin;
- 5 tbsp soy sauce;
- 300ml freshly boiled water flaked sea salt.
Instructions
Follow these simple steps to create a mouthwatering dish.
- Coat the tofu cubes evenly with cornflour by dipping them on a plate sprinkled with cornflour. Heat 5 tbsp of vegetable oil in a frying or wok pan, then sauté the tofu until it turns a light gold and exhibits a crispy and puffy facade. This process typically takes around 8 – 10 minutes. After frying, drain the tofu on kitchen paper and keep it warm;
- Using some kitchen paper, wipe the frying or wok pan and add 2 tbsp each of sesame and vegetable oil. Heat it on a medium flame. Sauté the onion until it softens, then add the leeks and cook until they are soft and just slightly golden. Include the sliced aubergine in the pan and cook for another 6 minutes, occasionally tossing the ingredients in the mixture;
- Add the garlic and ginger to the pan, and stir continuously for a couple of minutes to avoid burning the garlic;
- Introduce the water chestnuts to the onion and aubergine mixture. Add the miso paste and sauté for 1 minute, then incorporate the mushrooms, mirin, soy sauce, and freshly boiled water. Bring the mixture back to the boil, then carefully layer in the tofu;
- Distribute the stew into serving bowls and serve hot.
Serving Tips
- Garnish your stew with spring onions or fresh coriander leaves to add a refreshing flavor;
- Pair this hearty stew with a bowl of jasmine rice or noodles for a fulfilling meal;
- A sprinkle of sesame seeds on top can add an exciting crunch to your dish.
Conclusion
This tofu, aubergine, and water chestnut stew is not just a regular dish – it’s a ticket to an exciting culinary journey that embraces a healthy lifestyle without compromising taste. Quick to prepare and packed with robust flavors, this delightful vegan dish will transform your meatless Mondays into a day to look forward to. Try this recipe today and give your tastebuds a real treat!
