Sticky eggplant tofu and noodle salad
Ingredients
- 2 eggplants, (aubergines) about 800 g (1 lb 12 oz)
- 2 tsp salt flakes
- 200 g (7 oz) fresh udon noodles
- Neutral oil for shallow-frying (I like rice bran or grapeseed)
- 200 g (7 oz) tofu puffs (torn in half)
- ½ cup (125 ml) light soy sauce
- ½ cup (110 g) brown sugar
- 1 tbsp rice wine vinegar
- 2 tsp finely grated ginger
- 1 tsp finely grated garlic
- 1 tsp sesame oil
- 2 spring onions (scallions) (finely sliced on the diagonal and soaked in cold water)
- 2 tbsp sesame seeds (toasted)
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