New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
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Eggplant and tofu with orange sauce

This is my vegan take on Chinese restaurant style orange chicken.

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A bowl of white rice topped with sautéed eggplant, tofu cubes, sliced green onions, and sesame seeds.
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I love this way of dusting veg and tofu in cornstarch and roasting at high heat. You use less oil and it requires less effort. While it roasts, you can get on with making the sauce. Then you just toss everything together and eat with rice. (You could also use an airfryer)

You could substitute the eggplant with another veg like cauliflower or broccoli.

Cornstarch (cornflour) is foundational to Cantonese cooking, so it is always my chosen starch, but you could also use potato starch if that’s what you have.

 

Eggplant and tofu with orange sauce

Serves 4

Ingredients

  • 1/2 cup (cornstarch / cornflour
  • salt and black pepper
  • 10 ounces Chinese / Japanese eggplant, trimmed and cut into 1-inch (2.5cm) chunks
  • 15 ounces block extra firm tofu, drained and cut into 1-inch (2.5cm) pieces
  • 2 to 3 tablespoons neutral oil such as vegetable or avocado
  • 2 scallions, thinly sliced
  • toasted white sesame seeds to serve
  • cooked rice to serve

Orange Sauce

  • 1 tablespoon toasted sesame oil
  • 1 yellow/brown onion, halved and thinly sliced
  • 2 garlic cloves, grated
  • 1- inch (about 15 to 20g) piece ginger, grated
  • 1/3 cup orange juice (from 1 juicy orange)
  • 1/4 cup maple syrup, honey (or white sugar)
  • ½ teaspoon salt
  • 3/4 cup vegetable stock mixed with 1 tablespoon cornstarch

 

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