Looking for a delicious and easy-to-make dish that’s perfect for any occasion? Look no further than this Chinese Eggplant and Tofu recipe! Packed with amazing flavors and simple ingredients, this dish is sure to impress your taste buds.
Why You’ll Love This Recipe?
- Great flavors that combine perfectly with the eggplant and tofu
- Quick prep time for a satisfying meal in no time
- Perfect for meal prep and enjoying leftovers for days to come
Ingredient Notes:
- Chinese long eggplant
- Silken tofu
- Salt
- Peanut oil
- Ginger
- Garlic paste
- Green onion
- Chilli flakes
- Chilli bean paste
- Chilli sauce
- Soy sauce
- Sesame seeds
Notes:
If Chinese eggplant is not available, you can use round ones as a substitute. The sauce in this recipe is spicy, so adjust the amount of green chilies to your preference. Don’t skip the chili oil as it adds a smoky flavor to the dish.
Step-by-Step Instructions:
- Cut the eggplant into thick slices and sprinkle with salt. Set aside for a few minutes.
- Chop the green onions and ginger.
- Cut the tofu into cubes.
- In a pan, heat oil and sauté the white part of the green onion, ginger, and garlic.
- Add green chilies, red chili flakes, bean paste, soy sauce, and chili sauce. Cook for a few seconds.
- Add water, eggplant, and tofu. Simmer until cooked through.
- Garnish with green onions and chili oil.
- Serve over steamed rice.
Helpful Tips:
- To enhance the flavor, marinate the tofu in soy sauce before cooking.
- Add a splash of rice vinegar for a tangy twist.
- For extra heat, sprinkle with additional chili flakes before serving.
Expert Tips for the Best Results:
- Use medium-firm tofu for a better texture.
- Don’t skip the sesame seeds for added crunch and flavor.
- Adjust the spiciness by adding more or less chili sauce to suit your taste.
Serving Suggestions:
Pair this dish with steamed jasmine rice and a side of stir-fried vegetables for a complete meal. Enjoy with a refreshing cucumber salad or a glass of iced green tea.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water to prevent drying out.
Frequently Asked Questions:
- Can I use regular eggplant instead of Chinese eggplant?
Yes, you can use round eggplants as a substitute. Just be sure to slice them to the same size. - How can I make this dish less spicy?
Adjust the amount of green chilies or skip them altogether for a milder flavor. - Can I freeze this dish for later?
While you can freeze it, the texture of the tofu may change slightly upon thawing.
Conclusion:
This Chinese Eggplant and Tofu recipe is a must-try for anyone looking for a flavorful and satisfying meal. Give it a try and share your feedback with us – we’d love to hear how it turned out for you!
Print
Chinese Eggplant and Tofu Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Description
Enjoy a flavorful and spicy Chinese Eggplant and Tofu dish that is perfect for a comforting meal. The eggplant and tofu are cooked in a savory sauce with a kick of spice, making it a delicious and satisfying vegetarian option.
Ingredients
Main Ingredients:
- 300 grams eggplant Chinese long eggplant
- 200 grams Tofu silken
- 1 teaspoon salt
- 1 tablespoon peanut oil
Sauce Ingredients:
- 1 teaspoon ginger minced
- 1 teaspoon garlic paste
- 2 tablespoon green onion white part chopped
- 1 tablespoon green onion green part chopped
- 1/2 teaspoon Chilli flakes
- 1 tablespoon chilli bean paste
- 1 tablespoon chilli sauce
- 1 tablespoon soy sauce
- Sesame seeds
Instructions
- Cut eggplant into thick slices of 1/2 inch thick and 2 inches long.
- Place the eggplant in a bowl and sprinkle some salt. Set aside for 20 minutes.
- Chop green onions and ginger.
- Cut tofu into 1×1/2 inch pieces.
- To Prepare Sauce:
- Heat oil and add white part of spring onion, ginger, and garlic.
- Add chillies, chilli flakes, bean paste, soy sauce, and chilli sauce.
- Add water, drained eggplants, and cook.
- Add tofu cubes, simmer, and garnish with green onions and chilli oil.
- Serve over warm steamed rice.
Notes
- If Chinese eggplant is not available, you can use round ones sliced in the same size.
- This recipe has a good amount of sauce which is spicy, adjust chillies to taste.
- Do not skip on chilli oil for added flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg