Sticky soysauce and honey glazed tofu and aubergine skewers

I was inspired by a Reel I saw on tofu skewers by fitgreenmind on Instagram, and did my own take on it tonight.

– Baked the tofu and aubergine in the oven at 200c for about 35 minutes, tossing halfway through (until the tofu was hardened on the outside and the aubergine was softened)

– Took them out and tossed and fried them in a wok with lots of soy sauce (measure this with your heart), three tablespoons of honey, 2 crushed cloves of garlic, and some ginger. I also sieved a tablespoon of cornflour over the top while stirring to thicken up the sauce a little bit.

– Served with 2 minute rice and a corn on the cob!

Answer to why they are on skewers… I did plan to put them back in the oven after the frying stage for a bit, but I was hungry and running out of time. So the skewers turned out to be purely aesthetic. Lol

Next time I would add CHILI aplenty and dial up the ginger.

Looks tasty!

Nicely done

Looks amazing

That corn is perfect