This is perfect autumnal mid week goodness. Aromatic and nutty and a good protein hit to boot.
Serves: 2
🥦 Sauté aubergine in olive oil until softened.
🥦 Add tofu and cook until lightly golden.
🥦 Stir in garlic, ginger, and chilli paste.
🥦 Add stock, soy sauce, and peanut butter.
🥦 Simmer for 10–15 minutes until thickened.
🥦 Top with coriander before serving.
