Thai Tofu and Aubergines

• 1 (250 g) firm tofu
• 250 g aubergines
• 3 tablespoons peanut oil
• 3 green chilies, deseeded and sliced
• 1 12 tablespoons light soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon salt
• 12 teaspoon ground black pepper
• 2 teaspoons sugar
• 1 bunch fresh coriander leaves

1. Slice aubergine into 1cm slices.
2. Cut tofu into 1cm cubes and drain on kitchen paper for 20 minutes.
3. Heat a wok over a high heat, add 2tbsp oil and add aubergine slices.
4. Stir-fry for 2 minutes.
5. Add tofu and stir-fry for 3 minutes or until brown.
6. Add remaining 1 tbsp oil, the chillies, soy sauce,.
7. Lime juice, salt, pepper and sugar.
8. Bring to a simmer, cover and cook for 10 minutes, then stir in the coriander.
9. Serve immediately with cooked noodles.

firm tofu, aubergines, peanut oil, green chilies, soy sauce, lime juice, salt, ground black pepper, sugar, fresh coriander leaves

Taken from www.food.com/recipe/thai-tofu-and-aubergines-181990 (may not work)