Shared recipe · Chinese
Garlic tofu noodles with steamed aubergine and lentils
Serves 4 · 45 min cook
A Chinese wok noodle dish: aubergine is steamed then steam-fried with garlic, ginger and soy, then tossed with tomatoey lentils, firm tofu and egg noodles.
Ingredients
Veg
- 2Aubergine
- 25 gFresh ginger
- 4 clovesGarlic
- 6Spring onions
Spices
- 0.3 tspBlack pepper
- 1 tspChilli flakes
- 0.5 tspSalt
- 1 tspSugar
Protein
- 400 gFirm tofu
- 250 gTomatoey French lentils
Sauce
- 2 tbspLight soy sauce
- 2 tbspRapeseed oil
- 1 tspToasted sesame oil
Starch
- 300 gMedium egg noodles
To serve
- 1Lime
Method
- 1Cut both aubergines into 3 cm chunks, toss with the salt and leave for 10 minutes. Pat dry. Peel and finely chop the garlic and fresh ginger. Slice the spring onions, keeping the white and green parts separate. Drain the firm tofu and cut it into 2 cm cubes.
- 2Bring a kettle of water to the boil in the wok. Set the bamboo steamer over it, add the aubergine, cover and steam for 8 minutes until just tender and still bright purple. Lift the steamer off and tip the water out of the wok.
- 3Meanwhile, boil the medium egg noodles in a stockpot of unsalted water for 1 minute less than the pack says, so they finish as the sauce is ready. Drain and toss with 1 tsp of the rapeseed oil so they do not stick.
- 4Dry the wok, set it over a high heat and add the remaining rapeseed oil. Fry the garlic and ginger for 30 seconds until fragrant, then add the steamed aubergine and the white parts of the spring onions.
- 5Splash in 3 tbsp water, cover and steam-fry for 2 minutes until the aubergine is glossy and the water has almost gone. Stir in the firm tofu and heat for 1 minute without breaking it up.
- 6Add the tomatoey French lentils, light soy sauce, sugar, chilli flakes and black pepper. Toss over a high heat for 1 minute until the lentils are hot and the sauce lightly coats the tofu.
- 7Tip in the drained noodles and toss for 1 minute until every strand is coated. Take the wok off the heat, stir in the toasted sesame oil and the green parts of the spring onions, then taste and add a splash more soy only if it needs it.
- 8Divide between four bowls and serve straight away. Finish with a squeeze of lime to lift it.