Stir-Fried Tofu with Aubergines

Great food doesn’t have to keep you tied to the kitchen for a whole evening. Sometimes you just want to get in and get it done, which is one of the many reasons stir-fries are great. This one is packed with flavour and can be ready to eat in the time it takes you to cook some rice. I use the Cauldron simple tofu for this dish. I leave it to drain for 5 minutes by wrapping it in a clean tea towel and putting a heavy saucepan on top to squeeze out the moisture (you can do this while you’re getting your rice ready to save time).

If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!

Everything is cut quite large for maximum flavour and there is not a great deal of sauce, though neither is it dry. This is a perfect after work dinner with minimal fuss. You do, however, want to dust the tofu pieces with flour before frying to give them a crispy coating. I’ve used all-purpose gluten-free flour for this, but if you have no gluten issues use whatever flour you have to hand. I promise you this is the only messy part and it’s over with quickly. Get cooking, have fun with it and enjoy an easy and exciting meal.

Prep time: 10 minutes (including draining time). Cooking time 16-18 minutes.

Serves 2.

Gluten Free


2 tbsp sesame oil

50g gluten-free flour

1x400g block plain tofu, drained and cut into large squares

A pinch of Sichuan peppercorns, roughly pounded

½ tsp garlic granules

½ tsp Chinese five-spice powder

1 tsp tandoori masala curry powder

½ tsp ground ginger

½ aubergine, cut into large squares

12-14 baby plumb or cherry tomatoes, halved

1 small handful of pine nuts

2 tbsp tamari (gluten-free soy sauce)

2 tbsp sweet chilli sauce (check for gluten-free)


First put the flour into a large bowl and toss the tofu pieces in it until fully coated. Heat half the sesame oil in a wok or large non-stick frying pan and fry the tofu pieces for 6-8 minutes, turning occasionally with tongs, until crisp and browned on all sides. Add the peppercorns, garlic granules, five-spice, curry powder and ginger about 3 minutes before the end of cooking and mix to thoroughly coat. Remove the tofu from the pan and set aside. Rub the pan with kitchen towel and heat the other half of the oil. Fry the aubergine for 4-5 minutes, until soft and browned, then add the cherry tomatoes and pine nuts. Cook for a further 2 minutes until the tomatoes begin to wilt and then add the tamari and sweet chilli sauce. Cook for another two minutes, stirring, until the sauce has mostly gone. Put the tofu pieces back into the pan and stir in. Serve with rice.


Want to take your learning of vegan food further?

Join my membership site Richard Church’s Vegan Cook School

Hosted on Patreon

Vegan mince quesadillas

Sweet Potato and Vegan Mince Quesadillas

These Sweet Potato and Vegan Mince Quesadillas are fast becoming a favourite in my household. They are very much like having a fried, flat taco. If you serve them straight out of the pan, the bread will also have a satisfying crunch as you bite down or cut into it. Sweet, spicy and dripping with

read more Sweet Potato and Vegan Mince Quesadillas

vegan rock cakes

Vegan Rock Cakes with Glace Cherries and Apricots

I don’t remember the last time I ate a rock cake. I do remember having them as a child, more than likely store bought as I can’t recall anybody making them for me. As a kid who grew up on Welsh cakes I always thought these were sort of similar. I liked the fact that

read more Vegan Rock Cakes with Glace Cherries and Apricots

vegan rhubarb cheesecake

Vegan Rhubarb Cheesecake

Rhubarb season isn’t too long, so it’s a good idea to make the most of it while you can. I developed this vegan rhubarb cheesecake with that in mind. The great thing about this recipe is that, once the season is over, you can use the same cheesecake recipe in combination with any other fruit

read more Vegan Rhubarb Cheesecake

rhubarb and rose posset

Rhubarb and Rose Posset

When rhubarb season comes around, it’s often difficult to know what to do with it that isn’t crumble. Those who grow their own can often find themselves with a glut that needs using up, but can only stomach so much crumble-topped stewed rhubarb before they are sick of the sight of it. Happily, with just

read more Rhubarb and Rose Posset

Squash in coconut milk

Squash in Coconut Milk with Plantain

You can make this vegan squash in coconut milk with plantain using either squash or pumpkin, whichever is in season at the time. In the UK, we tend to be able to get butternut squash all year round in the supermarkets, but other squashes can become a little more elusive until they’re in season. I

read more Squash in Coconut Milk with Plantain

watermelon and coconut sorbet

Watermelon and Coconut Sorbet

Originally created as a pallet cleanser between courses, sorbets have become a refreshing dessert all of their own.  This watermelon and coconut sorbet has a delicious background creaminess of coconut with the cool taste of watermelon. It is incredibly easy to make, all you need is a saucepan, a blender and a container to freeze

read more Watermelon and Coconut Sorbet

Please follow and like us:
Tweet 20

Leave a Reply