Smoked Aubergine and Silken Tofu

June 13, 2022
Written by
BOCUSE D’OR FINALIST CHEF MATHEW LEONG

Szechuan sauce is a uniquely flavorsome, delicious, hot and spicy sauce made with red chilis, garlic, ginger, pepper and soy sauce. Add this Arlene® sauce to noodles, fried rice or even Arlene®'s Classic Kebabs for the real zing!

For this challenge, we’ll be giving tofu a fabulous makeover with the use of aubergine compote and Szechuan sauce!  

What you’ll need:  

Tofu

  • 1 piece silken tofu

Aubergine compote

  • 1 pieces aubergine
  • 1 garlic clove
  • 1 piece shallot
  • 40gm sherry vinegar
  • salt and pepper to taste

Aubergine puree

  • 2 pieces aubergine
  • 200gm vegetable stock
  • salt and pepper to taste  

Method :  

Tofu  

In a dim sum basket, steam tofu for around 5 minutes.   

Aubergine puree  

  • To prepare aubergines, peel them and dice them into small cubes. I sautéed aubergines until soft and deglazed them with vegetable stock.  
  • Cook aubergine and stock until almost dry, then blend with high-speed blender until smooth.
  • Season puree once it is done. Using a smoke gun, smoke aubergine for 10 minutes until you achieve a nice smoky taste.     

Aubergine compote  

Peel aubergine and dice them into small cubes. Sauteed aubergine with chopped shallot and garlic till soft and deglaze with sherry vinegar.  Once done, chopped the cooked aubergine into a compote texture and season well.    

Szechuan Sauce  

Using Arlene® Szechuan sauce, heat up in the saucepan and control the consistency using a dash of water and serve  

Plating suggestion:

Arrange the tofu onto a serving platter. Add the Szechuan sauce on the side or drizzle over the top of the plated tofu and then garnish with edible flowers or scallions.  Enjoy!  

Check out Arlene® plant-based meals: https://www.arlene.world/products

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