Tofu, Aubergine and Water Chestnut Stew

Dinner, Vegetarian | April 29, 2015 | By

This recipe is one of my favourites among those we took and adapted from The Hairy Bikers wonderful cookbook The Asian Adventures, which I reviewed right here. Once you have shopped for all the ingredients this is really quick to make and it’s a very flavoursome Asian vegan dish – an ideal recipe for meat free Mondays! And speaking of meat free Mondays, I’m entering this dish into Jacqueline’s brand new event Meat Free Mondays over at Tinned Tomatoes. So if you are looking for more vegetarian recipes, do check out the links.

the hairy bikers asian adventure

the hairy bikers asian adventure

Tofu, Aubergine and Water Chestnuts Stew
Serves 4
Flavoursome Japanese stew with tofu, aubergines and water chestnuts.
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Total Time
35 min
Total Time
35 min
  1. 450g tinned water chestnuts, drained
  2. 5 tbsp vegetable oil
  3. 4 tbsp cornflour
  4. 375g firm tofu, cut into cubes
  5. 2 tbsp sesame oil
  6. 1 medium onion, finely chopped
  7. 2 medium leeks, trimmed and cut into 1cm diagonal slices
  8. 2 aubergines, sliced into 2cm discs
  9. 4 garlic cloves, finely grated
  10. 30g fresh root ginger
  11. 2 heaped tbsp miso paste
  12. 150g mushrooms
  13. 4 tbsp mirin
  14. 5 tbsp soy sauce
  15. 300ml just boiled water flaked sea salt
  1. Sprinkle the cornflour on a plate and dip the pieces of tofu into it to coat them. Pour 5 tbsp of vegetable oil into a frying pan (or wok) and heat, then fry the tofu until lightly golden and slightly crispy and puffy (takes around 8 - 10 minutes). Drain the tofu on kitchen paper and keep warm.
  2. Wipe the frying pan (or wok) with some kitchen paper and then add 2 tbsp of sesame oil and 2 tbsp vegetable oil and place it on a medium heat. Fry the onion for a few minutes until soft, then add the leeks and cook until soft and just slightly golden. Add the sliced aubergine and cook for a further 6 minutes (or until soft) tossing the ingredients in the pan occasionally.
  3. Add the garlic and ginger and fry again for a further couple of minutes, stirring continuously so the garlic doesn't burn.
  4. Add the water chestnuts to the onion and aubergine mixture. Now add the miso paste and fry for 1 minute, then the mushrooms, mirin, soy sauce and the just boiled water. Bring the liquid back to the boil and carefully fold in the tofu.
  5. Spoon the stew into serving bowls and enjoy.
Adapted from The Hairy Bikers
Adapted from The Hairy Bikers
From Plate to Pen

the hairy bikers asian adventure

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  1. Leave a Reply

    May 5, 2015

    Ooh yes, that looks just the thing for a miserable spring day like today. I might just have to leave out the aubergines, but the rest sounds fabulous.

  2. Leave a Reply

    April 29, 2015

    this looks good, definitely something i would eat!

  3. Leave a Reply

    Sarah Trivuncic
    April 29, 2015

    I never associate stews with Japanese food but this looks great!

    • Leave a Reply

      April 30, 2015

      Me neither tbh – hoping to try out more. Thanks for your comment. ๐Ÿ™‚

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