Servings: 2 -3 servings
Ingredients
- 1 lb [450g] Japanese eggplant
- 2 oz [65g] firm tofu - pressed and mashed
- 6 dried chilis - boiled to soften then chopped
- 1 tablespoon finely minced ginger
- 3 cloves garlic - finely minced
- a handful of chopped green onions
- oil for cooking
- salt to taste
- Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon Chenkiang vinegar
- 1 tablespoon Michiu or vegetable broth
- ¾ cup water with 1 teaspoon cornstarch
Instructions
- Prepare the eggplant, cut into 2” chunks, and shallow pan fry for a minute.
- Heat a non-stick pan over medium heat with a drizzle of oil and add in the mashed tofu. Pan-fry tofu until golden brown, then push to the side of the pan.
- Add another swirl of oil in the pan, and sauté chili, ginger, and garlic until aromatic, about 1 minute.
- Place in the partially cooked eggplant and season with soy sauce, sugar, vinegar, michiu, and give it a quick toss to combine.
- Gradually add in the water with cornstarch then stir to mix all the ingredients together and let the mixture simmer until the sauce is thickened and eggplant is fork-tender. Season with more salt or soy sauce if needed. Transfer to a serving bowl and serve warm with a bowl of your favorite cooked grain.
Notes
Find more of WoonHeng’s recipes on @woon.heng.
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