Tofu, Peanut & Aubergine Hotpot. This is perfect autumnal mid week goodness. Aromatic and nutty and a good protein hit to boot.

Serves: 2

Ingredients:

* 150g firm tofu, cubed
* 1 small aubergine, chopped
* 1 garlic clove, minced
* 1 tbsp natural crunchy peanut butter
* 1 tbsp soy sauce
* 1 tsp grated ginger
* 1 tsp chilli paste (optional)
* 200ml vegetable stock
* 1 tsp sesame oil
* Fresh coriander

Method:
🥦 Sauté aubergine in sesame oil until softened.
🥦 Add tofu and cook until lightly golden.
🥦 Stir in garlic, ginger, and chilli paste.
🥦 Add stock, soy sauce, and peanut butter.
🥦 Simmer for 10–15 minutes until thickened.
🥦 Top with coriander before serving.

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