Chili Lemongrass Eggplant, Green Beans & Tofu


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Chili Lemongrass Eggplant, Green Beans & Tofu

Chili Lemongrass Eggplant, Green Beans & Tofu


  • 23 tbsp of cooking oil
  • 1 brown onion, diced
  • Lemongrass, finely minced 
  • Fresh chili, finely chopped 
  • Garlic, minced
  • Ginger, chopped
  • 1 eggplant, cut into bite-sized chunks
  • 2 cups green beans, ends trimmed and halved
  • Tofu
  • Light soy sauce
  • Dark soy sauce
  • Brown sugar
  • Black pepper
  • 1 cup of water
  • 2 star anise
  • Sesame oil 
  • A handful of green onions
  • Rice, to serve


  1. In a large wok, heat up 2-3 tbsp of cooking oil. Add in brown onion, lemongrass (I used frozen), fresh chili, lots of minced garlic, and chopped ginger. Fry over medium-high heat for 3 minutes until fragrant and softened.
  2. Add in 1 eggplant, 2 cups green beans, and tofu (I used a mix of crumbled firm tofu and thinly sliced firm tofu). Fry in the lemongrass mixture for 5 minutes, tossing well until the green beans and eggplant are lightly golden.
  3. Season with light soy sauce, dark soy sauce, brown sugar, black pepper, and any other sauces you like (I also use an Asian mushroom-based stock powder). Then add in about 1 cup of water (or enough to create enough sauce in the pan), 2 star anise, and pop the lid on and allow it to cook down for 7-8 minutes or until eggplant and green beans are tender. Most of the liquid should have also cooked off.
  4. Remove lid, toss well, season with more salt or soy sauce to taste if desired then turn off the heat. Add in a dash of sesame oil and a handful of green onions before serving with rice. Enjoy!!


Find more of Cherie’s recipes on @thrivingonplants.

Chili Lemongrass Eggplant, Green Beans & Tofu



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