Spicy vegan stew with silken tofu and eggplant

Ingredients for 2 servings:

• 200 g silken tofu
• 1 large eggplant(s)
• 1 onion(s)
• 1 chili pepper(s)
• 1 garlic clove(s)
• 1 piece(s) ginger, approx. thumb-sized
• 1 large carrot(s)
• ½ liter vegetable broth
• 1 tbsp vinegar, e.g. apple cider vinegar, rice vinegar or light balsamic vinegar
• 2 tbsp soy sauce
• 2 tbsp sriracha sauce
• 1 tbsp, leveled chili flakes or chili powder
• some oil for frying
• possibly spring onion(s) for decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Korean style

Peel the eggplant and cut into 1-2 cm cubes. Fry the eggplant cubes with oil in a saucepan over medium heat until softened. Meanwhile, chop the onion, chili pepper, and garlic, and grate the ginger. Cut the carrot into strips. Set the eggplant aside. First, fry the onion with the chopped chili pepper and chili flakes, then add the garlic and ginger. Stir in the carrot. As soon as it gets too hot, add a little of the broth. Roasted flavors are desirable, but nothing should burn. Add the eggplant and the remaining ingredients, except the tofu. Let the stew simmer for about 10 minutes. Then add the silken tofu and stir in. This is a bit easier if you roughly dice it first; however, it will fall apart when stirred in anyway. Garnish the dish with some chopped spring onions, if desired. Rice is typically served with this dish. Of course, you can add other vegetables as well. Zucchini, peppers, or kimchi also work wonderfully.