This Stuffed Chinese Eggplants recipe is an exclusive from Jeeca Uyโs new cookbook Vegan Asian: A Cookbook. Click here to find out where you can order the book.
Jeeca Uy is an avid home cook and the creator of the popular vegan food blog The Foodie Takes Flight. Her recipes have been featured in Plant Based News, Best of Vegan, One Green Planet, and others. She was born and raised in the Philippines and lives in Metro Manila.
Stuffed Chinese Eggplants from Vegan Asian: A Cookbook
Ingredients
- Tofu And Eggplants
- 9 oz 250 g extra-firm tofu
- 2 lb 900 g Chinese eggplants (8 eggplants)
- Sauce
- 1 cup 240 ml vegetable stock
- 1 tbsp 15 ml hoisin sauce
- 1 1/2 tbsp 12 g cornstarch
- 1 tsp sriracha or other chili sauce
- 1 tbsp 15 g dark brown sugar
- 2 cloves garlic minced
- 1 tbsp 15 ml sesame oil
- 1 tbsp 15 ml Shaoxing wine or dry sherry
- 2 tbsp 30 ml soy sauce
- Filling
- 2 tbsp 30 ml neutral oil
- 1 small white onion finely diced
- 1 tsp minced fresh ginger
- 1/4 tsp ground Szechuan pepper optional
- 1/2 small carrot peeled and finely diced
- 1 small red bell pepper seeded and finely diced
- 3 oz 85 g fresh shiitake or other mushrooms, finely diced
- 2 scallions sliced, plus more for garnish
- Sliced chiles for garnish (optional)
Instructions
- Prepare the tofu and eggplants: Press the tofu for at least 10 minutes to drain any excess liquid. Place the tofu in a bowl. Crumble the tofu with your hands or a fork then set aside.
- While the tofu is being pressed, puncture each eggplant four or five times around its body, using a fork. Place the eggplants in a microwave-safe dish and cover with a microwave-safe lid. Microwave for 2 minutes on high, or until the eggplants are wrinkly on the outside and tender to the touch. Flip the eggplants over and microwave, covered, for another 2 minutes on high. Let cool for 5 minutes. Alternatively, you can boil your eggplants in a pot of water until tender, about 6 minutes.
- Prepare the sauce: In a medium-sized bowl, mix together all the sauce ingredients and adjust to your taste, then set aside.
- Prepare the filling: Heat a large skillet or wok over medium-high heat. Add the oil. Sauteฬ the onion, ginger, and Szechuan pepper (if using) until aromatic, about 2 minutes. Add the crumbled tofu, carrot, bell pepper, mushrooms, and scallions. Sauteฬ until the bell pepper and mushrooms are cooked through and the tofu is slightly golden brown, about 4 minutes. Continue to cook, turning to lightly crisp it, for another 2 minutes. The tofu will start to resemble minced meat as the water from the tofu evaporates.
- Give the sauce a good mix again. Lower the heat to medium and pour the sauce into the pan. Stir well until the sauce thickens, 2 minutes. Taste the tofu and adjust the seasoning as needed. Turn off the heat and set the pan aside.
- Slice through the middle of each eggplant lengthwise and carefully open them. Scoop a generous amount of the filling into each eggplant. Garnish with chopped scallion and sliced chile, if desired. Enjoy with rice or as is.
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Reprinted with permission from Vegan Asian: A Cookbook by Jeeca Uy, Page Street Publishing Co. 2021. Photo credit: Jeeca Uy
Click here or on the photo above to get your copy.
About the Book
For those craving vegan-friendly versions of classic Asian dishes, Vegan Asian: A Cookbook (August 17, 2021; $21.99; Page Street Publishing) is sure to fit the bill! Jeeca Uy, of the hit Instagram account TheFoodieTakesFlight, transforms traditional Southeast and East Asian cuisine into spectacular vegan renditions that are bursting with flavor. From iconic Thai dishes to piping-hot Japanese fare and everything in between, Jeecaโs recipes will take readersโ palates on a delicious food trip across Asia that will keep them coming back for more. So, why order takeout when itโs easy to whip up a vegan version that is not only healthier but can taste even better?
From traditional favorites to discovering new favorites readers will find recipes for: Pad Thai, Char Siu Tofu, Vietnamese Mushroom Pho, Singaporean Chili Tofu, Chinese Lettuce Wraps, Yang Chow Fried Rice, Japanese Yakisoba, Spicy Dan Dan Noodles, Satay Tofu Sticks with Peanut Sauce, and Korean Bulgogi Mushrooms.
Along with vibrant photographs, Jeeca has packed this book with tips and tricks to guide any cook, vegan or not, on how best to work with tofu, how to fold dumplings, how to make vegan versions of essential sauces and so much more. This cookbook will quickly become a go-to guide for simple yet delicious vegan Asian recipes.
If you loved this vegan stuffed Chinese eggplants recipe, you might like more exclusive recipes from Vegan Asian:
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I was unsure about this recipe because even as a former vegetarian I doubted the combination of tofu and eggplant. I almost didnโt make it.
Iโm so glad I did! This recipe is delicious and filling. Myself and my Filipino husband (who has gradually been reducing the meat in his diet) have been eating the leftovers for every meal. This is definitely going to be a regular dish at our house!
I didnโt have a microwave so boiled my eggplant, the recipe suggested boiling for 6 minutes. I boiled mine for 25 mins and still was not cooked enough. Which is why I give the recipe a 3 out of 10. Totally took away from the recipe as they were undercooked. Maybe it meant 60 minutes vs 6. But the filling was delicious. Would try again but cook the eggplant different.