tomato tofu stir-fry

the fusion of classic italian flavours and a chinese tofu stir-fry works so well here.

for 1 large or 2 small servings:

1 block (200g) tofu, cut into cubes or rectangles

1 medium aubergine

1 tbsp cornstarch

big pinch of salt

1/2 tsp rosemary

1/2 tsp thyme or oregano

2 cloves of garlic

handful of cherry tomatoes

1 tbsp tomato paste

1 tbsp balsamic vinegar

salt & pepper

fresh basil, roughly chopped

method:

cut the tofu and aubergine into even-sized pieces. add to a container with cornstarch, salt and herbs and shake until coated. heat up a large pan over the heat, adding a good amount of olive oil. once properly heated up, add the tofu and aubergine and fry for around 6-7 minutes, stirring every now and then, until the tofu is crispy. once crispy, put on the lid to make sure the aubergine also cooks through.

in the meantime, finely mince the garlic and halve the cherry tomatoes.

combine the sauce by mixing tomato paste, balsamic, salt and pepper and thin with about 1/4 cup (60ml) water. you can always add more water later.

back to the pan, add the garlic and tomatoes and fry for 1-2 more minutes, until the garlic is fragrant. add the sauce and mix well. just before serving, add the basil to keep it fresh.

serve with rice (to keep the fusion idea), couscous or pasta.