Hot, Sweet & Sour Aubergine & Tofu

10 Aug 2021
Hot sweet and sour aubergine and tofu

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at Follow him on instagram: @vegantantrem.



Crispy Aubergine and Tofu in a sticky sweet and sour sauce with a spicy kick. Easily adaptable to heat preferences and a great sauce for any crunchy vegetables.




1 Aubergine – cut into chunks

1 tsp Rice Vinegar

2 Tbsp Corn Flour

280g Extra Firm Tofu – cubed

1 tsp Rice Vinegar

2 Tbsp Corn Flour

½ Onion – chopped

1 Green Pepper – chopped

2 tsp Ginger – finely chopped

1 Garlic Clove – finely chopped

1 tsp Dried Chilli Flakes

6 Dried Red Chillies

2 Pineapple Rings – cut into chunks

Groundnut Oil 



4 Tbsp Tomato Ketchup

3 Tbsp Brown Sugar

3 Tbsp Rice Vinegar

1 tsp Corn Flour

1 tsp Salt

2 Tbsp Water



Add the aubergine, tsp vinegar and a pinch of salt to a colander and toss to coat then set aside for 10 minutes.

Heat a Large Frying Pan or Sauté Pan with 2 Tbsp oil.

Add the tofu to a bowl with a tsp of vinegar and tsp of salt, toss to coat and then add 2 Tbsp Corn Flour and toss to coat.

Fry the tofu on all sides until golden and crispy, then set aside.

Add the aubergines to the bowl, add 2 tsp corn flour and toss to coat.

Fry the aubergine until golden and crispy, then add to the tofu.

Add a little oil to the pan and sauté the garlic, ginger and chillies for 3 minutes.

Add the onion and peppers and sauté for 4 minutes.

Mix the sauce ingredients together in a bowl and then add to the pan and bring to the boil.

When the sauce has thickened to desired consistency, Add the pineapple, tofu and aubergines to the pan and mix through to coat.

Serve immediately with rice and garnish with spring onion and sesame seeds.

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