PREPARATION

  1. Cut the bell pepper in half and remove the seeds. Cut the aubergine, bell pepper and tofu into equal cubes.
  2. Cut the cucumber in half lengthwise, cut each half into 4 pieces and cut those again into slanting pieces of 4 centimeters.
  3. Finely chop the garlic, peel the ginger and cut into slices. Cut the lime into wedges.
  4. Then heat the sunflower oil in the wok. Bake the tofu cubes crispy and golden brown in 3 minutes. Then let it drain in kitchen paper.
  5. Pour about 1 tbsp sunflower oil from the pan and save for later.
  6. Then fry the aubergine until golden brown in 4 minutes.
  7. Now add the cucumber and bell pepper and stir-fry until the vegetables are crunchy and golden brown.
  8. Take the vegetables out of the pan and set aside. Heat a dash of oil and fry the garlic on a low heat.
  9. Add the chilli paste, lime leaves and ginger and fry briefly.
  10. Add a dash of water, sugar and lime wedges.
  11. Cook and add extra sugar to taste.
  12. Add the tofu and vegetables and heat briefly.

Delicious with white rice.