- Prep Time: 15 mins
- Cook Time: 15 mins
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Servings: 2 People
Ingredients
- 3 tbsp of Kun Taste Chili Mushroom Sauce
- 1 tbsp of Water;
- 1 medium Eggplant
- 1 block of Firm Tofu
- 1 tbsp of olive oil
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Optional: Chopped spring onions or coriander for garnish
Cooking Instructions
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Prepare the Sauce: In a small bowl, whisk together the Chili Mushroom Sauce and water (3:1 ratio) until smooth. This dilution ensures the sauce penetrates deep into the ingredients without burning.
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Prep the Eggplant: Halve the eggplant lengthwise. Use a knife to score a diamond pattern into the flesh (cross-hatch), being careful not to cut through the skin.
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Coat the Eggplant: Generously brush the diluted mushroom sauce over the scored surface of the eggplant, ensuring it seeps into the cuts.
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Mix Tofu & Potatoes: In a separate bowl, combine the tofu slices (3x3x1 cm) and potato cubes. Add the remaining sauce and a drizzle of oil, tossing gently until every piece is evenly coated.
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Roast: Arrange the eggplant, tofu, and potatoes on a parchment-lined baking tray. Roast in a preheated oven at 200°C for 15 minutes until the eggplant is soft and the potatoes are golden.
Pro Tips:
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Scoring the eggplant not only helps it cook faster but also creates "pockets" that hold the rich mushroom bits from the sauce.
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For extra crispy potatoes, you can par-boil the potato cubes for 5 minutes before tossing them with the sauce.
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Ensure the tofu is patted dry before slicing to help the sauce adhere better and achieve a firmer texture after roasting.