Vegan Fish Fragrant Aubergines (魚香茄子)

### Step 1: Prepare the TVP: Soak the TVP in warm water for 10 minutes. After 10 minutes, drain the water and squeeze out excess liquid from the re-hydrated TVP.

Prepare the TVP: Soak the TVP in warm water for 10 minutes. After 10 minutes, drain the water and squeeze out excess liquid from the re-hydrated TVP.

### Step 2: Prepare the Aubergines: Slice the aubergines by first trimming off the stems, slicing the aubergines into segments, then into batons (that are about 6 cm long & 2 cm thick). Quickly place all the aubergines in a bowl and add cornflour, salt, and distilled vinegar. Toss to combine, making sure that each slice of aubergines is well-coated. Let stand at room temperature for 10 minutes. At the end of the 10 minutes, pour out any liquid that has gathered at the bottom of the bowl.

Prepare the Aubergines: Slice the aubergines by first trimming off the stems, slicing the aubergines into segments, then into batons (that are about 6 cm long & 2 cm thick). Quickly place all the aubergines in a bowl and add cornflour, salt, and distilled vinegar. Toss to combine, making sure that each slice of aubergines is well-coated. Let stand at room temperature for 10 minutes. At the end of the 10 minutes, pour out any liquid that has gathered at the bottom of the bowl.

### Step 3: Frying Method: Heat up a healthy amount of oil (think between shallow-frying and deep-frying) in a non-stick pan or wok. Once the oil is hot enough (such that a wooden utensil instantly bubbles in the oil), fry the aubergines for about 2 minutes, or until softened and acquired a vibrant purple. Note: be sure not to over-crowd the pan/wok, the aubergines should all be mostly submerged in the oil while frying. Once the aubergines are done frying, quickly drain & remove from the oil. Spread the aubergines out on a single-layer to cool. Note: do not pile them in a bowl, as the residual heat/steam will cause some aubergines to overcook and lose their purple colour.

Frying Method: Heat up a healthy amount of oil (think between shallow-frying and deep-frying) in a non-stick pan or wok. Once the oil is hot enough (such that a wooden utensil instantly bubbles in the oil), fry the aubergines for about 2 minutes, or until softened and acquired a vibrant purple. Note: be sure not to over-crowd the pan/wok, the aubergines should all be mostly submerged in the oil while frying. Once the aubergines are done frying, quickly drain & remove from the oil. Spread the aubergines out on a single-layer to cool. Note: do not pile them in a bowl, as the residual heat/steam will cause some aubergines to overcook and lose their purple colour.

### Step 4: Steaming Method: If you do not wish to fry the aubergines, you can steam them without compromising flavour/texture (only difference is that you will likely lose the vibrant purple colour). Pile them up loosely in your steamer and steam them with your desired method (I typically use a bamboo steamer) for 10-12 minutes, or until creamy/tender but not falling apart. You can taste a piece to check.

Steaming Method: If you do not wish to fry the aubergines, you can steam them without compromising flavour/texture (only difference is that you will likely lose the vibrant purple colour). Pile them up loosely in your steamer and steam them with your desired method (I typically use a bamboo steamer) for 10-12 minutes, or until creamy/tender but not falling apart. You can taste a piece to check.

### Step 5: Make the Fish Fragrant Aubergines: Heat ~1 tablespoon of vegetable oil in a non-stick pan/wok on medium-high heat. Start by frying the TVP until nicely browned and caramelised, or until the TVP achieves a meaty but not crunchy texture. Push the TVP to the side. Follow with a bit more oil and cook garlic, ginger, and dried chillies until fragrant, about 30-60 seconds. Add the doubanjiang and ground Sichuan pepper (optional), and cook together while stirring for an additional 2 minutes. Deglaze the pan/wok with soy sauce, vinegar, sugar, and water (I like to pre-combine them). Add back the fried aubergines, followed with a drizzle of cornflour slurry to thicken the sauce. Cook everything together for an additional minute, and take off the heat once aubergines are tender (again, be careful not to overcook them). Finish with spring onions and optionally, drizzle with chilli oil. Serve warm.

Make the Fish Fragrant Aubergines: Heat ~1 tablespoon of vegetable oil in a non-stick pan/wok on medium-high heat. Start by frying the TVP until nicely browned and caramelised, or until the TVP achieves a meaty but not crunchy texture. Push the TVP to the side. Follow with a bit more oil and cook garlic, ginger, and dried chillies until fragrant, about 30-60 seconds. Add the doubanjiang and ground Sichuan pepper (optional), and cook together while stirring for an additional 2 minutes. Deglaze the pan/wok with soy sauce, vinegar, sugar, and water (I like to pre-combine them). Add back the fried aubergines, followed with a drizzle of cornflour slurry to thicken the sauce. Cook everything together for an additional minute, and take off the heat once aubergines are tender (again, be careful not to overcook them). Finish with spring onions and optionally, drizzle with chilli oil. Serve warm.