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Ingredients
US|METRIC
2 SERVINGS
- 400 grams firm tofu (pressed gently between paper towels to remove any water)
- 2 Tbsp. peppercorns (coarsely ground, I use half black and half Vietnamese, but all black is fine)
- 4 Tbsp. cornflour (corn starch, to coat the tofu)
- 1 aubergine (eggplant, cut into 3 x 2 cm pieces, about the size of the end of your knuckle)
- 3 1/2 Tbsp. olive oil (rapeseed or plain, divided)
- 2 red onions (peeled, halved and sliced)
- 2 red chillies (fresh, mildish ones)
- 4 garlic cloves (thinly sliced)
- 2 Tbsp. gingerroot (chopped fresh)
- 60 grams shitake mushrooms (sliced, half a supermarket pack)
- 2 Tbsp. sweet soy sauce (kecap manis)
- 2 Tbsp. soy sauce (or tamari sauce)
- 2 Tbsp. dry sherry (or Chinese rice wine)
- 1 Tbsp. brown sugar
- 12 spring onions (scallions, trimmed and cut into 3 cm pieces)
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