Meera Sodha’s vegan recipe for Sichuan-style braised aubergines with tofu | The new vegan
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A cheerful rice bowl fragrant with ginger, garlic and spring onion, and laced with a sprightly chilli bean sauceWith spring in the air, I want a dish that’s the equivalent of turning the key in the ignition, firing up the engine and riding off into the sun. In short: something with a bit of va-va-voom. That dish, for me, is these Sichuan aubergines, a take on the classic “fish fragrant aubergines” (so called because the same aromatics are often used to cook fish). Creamy to begin with, they’re l
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