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ingredients:
1 aubergine
400 gr tahu/tofu
3 cm ginger
2 cloves garlic
3 tbsp dou ban jiang sauce, else chili bean sauce
2 tbsp kecap asin (light soy sauce)
500 ml water
2 tbsp arachide oil
garnish:
2 spring onions
preperation/method:
cut the aubergine and the tahu into cubes. Grate the ginger and slice the garlic fine. Chop the spring onions.
Heat i a wok the oil and fry the garlic and the ginger for 30 seconds. Add the aubergine and fry it for 3 minutes. Add the water, the sauce, the kecap and the tahu and let it simmer for 2 minutes. Sprinkle it with the spring onions and serve.