You will need:

1 medium eggplant
2 smaller sweet potatoes
250 g unflavored tofu or smoked tofu
300 g tomato paste
up to 10 Must Umami black garlic cloves
1 tsp curry
salt
pepper
lemon juice
green onion

Preparation:

Peel the sweet potatoes and cut them into cubes and fry in a pan with oil over high heat for 5 minutes to leave crispy cubes.

Then cut the eggplant into cubes and add them to the sweet potato and fry for a few more minutes.

Add spices – curry and salt, mix and fry for another 2 minutes.

Add tomato paste, seasoned tofu, soy sauce and black garlic cloves to the mixture. Cover the pan with a lid and let the mixture simmer for another 5-7 minutes.

For serving, use fresh lemon juice and garnish with your favorite herbs.

* Instead of tofu, chicken is also great with this dish.

Tofu marinade:

Seasoning unflavoured tofu requires soy sauce, smoke essence, oil, salt and pepper.

3 tbs soy sauce
1 tsp smoke essence
3 tbs oil
pepper
salt if desired

Cut the unflavored tofu into cubes, mix with the soy sauce, smoke essence, oil, salt and pepper. Leave the bowl to season for at least two hours.