Description
This Chinese Eggplant and Tofu recipe is a flavorful and spicy stir-fried dish where tender Chinese long eggplants and silky tofu are cooked in a savory, chili-infused sauce. Enhanced with ginger, garlic, green onions, and a blend of chili bean paste and soy sauce, this comforting recipe is perfect served over steamed rice for a delicious vegetarian meal.
Ingredients
Scale
Vegetables and Tofu
- 300 grams Chinese long eggplant
- 200 grams silken tofu
- 2 tablespoons green onion white part, chopped
- 1 tablespoon green onion green part, chopped
- 1 teaspoon ginger, minced
Seasonings and Sauces
- 1 teaspoon salt
- 1 tablespoon peanut oil
- 1 teaspoon garlic paste
- 1/2 teaspoon chili flakes
- 1 tablespoon chili bean paste
- 1 tablespoon chili sauce
- 1 tablespoon soy sauce
- Sesame seeds (for garnish)
Instructions
- Prepare the Eggplant: Cut the eggplant into thick slices about 1/2 inch thick and 2 inches long. Place the slices in a bowl and sprinkle with 1 teaspoon of salt. Set aside for 20 minutes to draw out moisture.
- Chop Aromatics and Tofu: While the eggplant rests, mince the ginger, chop the white and green parts of the green onion separately. Cut the silken tofu into pieces approximately 1×1/2 inches in size.
- Make the Sauce Base: Heat 1 tablespoon of peanut oil in a pan or skillet over medium heat. Add the white part of the green onion, minced ginger, and 1 teaspoon garlic paste. Sauté for a few seconds until fragrant.
- Add Spice and Sauces: Stir in green chilies (if using) and 1/2 teaspoon chili flakes. Then add 1 tablespoon chili bean paste, 1 tablespoon soy sauce, and 1 tablespoon chili sauce. Cook for a few seconds to blend flavors.
- Add Water and Eggplant: Pour in 1/2 cup of water and drain the salted eggplant slices. Add them to the pan and stir to combine with the sauce evenly.
- Cook Eggplant: Cover the pan and cook the eggplant for 5-7 minutes until they become tender and absorb the flavors of the sauce.
- Add Tofu and Simmer: Gently add the tofu cubes to the pan, simmer for 2 minutes to warm the tofu and mix the flavors without breaking the tender pieces.
- Finish and Garnish: Stir in the chopped green part of the green onion and drizzle with chili oil for smoky flavor and heat. Sprinkle sesame seeds for garnish.
- Serve: Serve this spicy and savory eggplant and tofu dish hot over steamed rice for a comforting and satisfying meal.
Notes
- If Chinese eggplant is unavailable, you may substitute with round eggplants sliced to the same size.
- The sauce has a balanced consistency that is neither too thick nor too brothy.
- The spice level can be adjusted by varying the amount of green chilies or leaving them out entirely.
- Do not omit the chili oil as it adds essential smokiness and depth of flavor.
Keywords: Chinese Eggplant, Tofu Recipe, Spicy Eggplant Dish, Vegetarian Chinese Food, Stir-fried Eggplant, Chinese Cuisine