Thai basil aubergine and tofu stir-fry

Ingredients

For 1 serving

• Eggplant200 g
• Tofu130 g
• Basil10 g
• Garlic2 cloves
• Chili pepper1
• Tamari1 tablespoon
• Brown sugar1 teaspoon
• Jasmine rice60 g
• Peanut oil1 tablespoon
• Saltto taste

Contains: nuts, soy,

In season: June – September

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; turn off and leave to rest covered.
2. Meanwhile drain and pat dry the tofu and cut into 2 cm cubes; wash the aubergines and cut into 2–3 cm chunks; chop the garlic and chilli and pick the basil leaves.
3. Heat the groundnut oil in a wok or frying pan over medium-high heat and fry the tofu for 5 minutes, turning, until golden; lift it out, leaving the oil.
4. In the same pan stir-fry the aubergines with the garlic and chilli for 7 minutes, adding a splash of water if they stick, until soft and golden.
5. Return the tofu with the tamari and brown sugar and toss for 1 minute, until everything is glossy.
6. Turn off the heat, stir in the basil until it wilts and serve with the rice.