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Chilli tofu, eggplant and beans

  • 0:10 Prep
  • 0:15 Cook
  • 6 Servings


  • 350g firm tofu
  • 60ml (1/4 cup) kecap manis
  • 4 French shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3 small fresh red chillies, thinly sliced
  • 1 tablespoon water
  • 60ml (1/4 cup) peanut oil
  • 3 Lebanese eggplants, cut into 5mm-thick slices (see note)
  • 400g green round beans, halved
  • 1cm-piece fresh ginger
  • 125ml (1/2 cup) water
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon tamarind puree


  • 1
    Cut the tofu in half lengthways, then cut into 1cm-thick slices. Combine the tofu and kecap manis in a bowl. Set aside for 10 minutes to marinate. Process shallot, garlic, chilli and water in a small food processor until a smooth paste forms.
  • 2
    Heat 1 tablespoon of the oil in a wok over medium-high heat. Cook the tofu, in 2 batches, for 1 minute each side or until browned. Transfer to a plate.
  • 3
    Wipe wok clean. Add remaining oil to wok. Heat over high heat. Add the eggplant and stir-fry for 4 minutes or until lightly browned. Reduce heat to medium. Add green beans and stir-fry for 2 minutes or until just tender.
  • 4
    Add the shallot mixture and ginger. Stir-fry for 2 minutes or until aromatic. Add tofu, water, sugar and tamarind puree. Simmer for 2 minutes or until the sauce is thick. Discard ginger. Season with salt.

Source: taste.com.au


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