2 pcs purple aubergine
3 pcs tofu
150 ml water
500 ml cooking oil (for frying eggplant and tofu)
Ground spices :
15 g garlic
40 g shallots
6 g candlenut
76 g sweet soy sauce
3 g salt
2 g pepper
20 ml cooking oil (for sauteing)
Cut tofu and aubergine according to preferred sizing then fry and set aside.
Puree shallots, garlic and pecans then saute on medium heat until cooked or for about 10 minutes.
You can use eggplant instead of aubergine and if you would like to, you can add tempeh.
For aubergine, you can fry it first or put it directly into the sauce.
Prepare a serving bowl, pour the aubergine stew and tofu into a bowl then sprinkle with fried onions and serve.