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
Units
Scale
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