Szechuan Aubergine and Broccoli Stir-Fry with Coconut Rice
Stir-fry of salted aubergine, broccoli, red pepper, and tofu with ginger, garlic, and Szechuan sauce, served over coconut rice.
- 400 g aubergine
- 300 g broccoli
- 1 large red pepper
- 4 stalks spring onions
- 400 ml coconut milk
- 120 ml szechuan cooking sauce
- 200 g jasmine rice
- 200 g firm tofu
- 30 g fresh ginger
- 3 cloves garlic cloves
- 3 tbsp vegetable oil
- 1 tbsp sesame oil
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Add to a shopping listHow the shopping list works →- Step 1
Cut aubergine into 2cm cubes and salt lightly, leave for 10 minutes then pat dry
- Step 2
Cut broccoli into bite-sized florets, red pepper into strips, and slice spring onions diagonally
- Step 3
Cube tofu into 2cm pieces and pat dry with kitchen paper
- Step 4
Finely mince ginger and garlic
- Step 5
Rinse rice until water runs clear, then combine with 200ml coconut milk and 200ml water in a saucepan
- Step 6
Bring rice to boil, reduce heat to low, cover and simmer for 15 minutes until tender
- Step 7
Heat 2 tbsp vegetable oil in large wok or frying pan over high heat
- Step 8
Add tofu cubes and fry for 3-4 minutes until golden, remove and set aside
- Step 9
Add remaining oil to wok, add aubergine and stir-fry for 5 minutes until softening
- Step 10
Add broccoli and red pepper, stir-fry for 3 minutes until tender-crisp
- Step 11
Add ginger and garlic, stir-fry for 30 seconds until fragrant
- Step 12
Return tofu to wok, add szechuan sauce and remaining 200ml coconut milk
- Step 13
Simmer for 2-3 minutes until sauce thickens slightly
- Step 14
Remove from heat, drizzle with sesame oil and garnish with spring onions
- Step 15
Serve immediately over coconut rice
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