Name: Chinese Eggplant and Tofu Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 300 grams Chinese long eggplant; 200 grams silken or medium-firm tofu, cut into 1×1/2 inch pieces; 1 tablespoon green onion white part, chopped; 1 tablespoon green onion green part, chopped; Sesame seeds, for garnish; 1 teaspoon salt; 1 teaspoon minced ginger; 1 teaspoon garlic paste; 1/2 teaspoon chilli flakes; 1 tablespoon chilli bean paste; 1 tablespoon chilli sauce; 1 tablespoon soy sauce; 1 tablespoon peanut oil

Oh, I absolutely love sharing this Chinese Eggplant and Tofu Recipe with you. It’s one of those dishes I turn to when I want something comforting, flavorful, and just a little bit special. The silky tofu paired with tender, slightly smoky Chinese eggplant creates a harmony of textures and tastes that really hits home after a long day.

You’re going to find that this recipe works great for quick weeknight dinners or when you want to impress guests with minimal fuss. Plus, it’s packed with flavor from the chili bean paste, garlic, and a hint of heat that you can dial up or down. Seriously, once you try this Chinese Eggplant and Tofu Recipe, it might just become a regular in your rotation like it did in mine!

Ingredients You’ll Need

The magic of this dish is in the balance of fresh vegetables and aromatics, combined with a rich, slightly spicy sauce. Gathering the right ingredients is key, so I’ll give you some tips to help you shop smart and choose the best versions.

Chinese Long Eggplant: These slender, dark purple eggplants are slightly sweeter and less bitter than the regular globe variety. If you can’t find them, regular eggplants sliced into similar shapes work fine too.
Silken Tofu: I prefer silken or medium-firm tofu here because it soaks up the sauce beautifully without falling apart.
Salt: Used to draw out moisture from the eggplant, helping it cook better and avoid sogginess.
Peanut Oil: Perfect for stir-frying thanks to its high smoke point and neutral flavor.
Ginger (minced): Adds that fresh zing that brightens the whole dish.
Garlic Paste: Makes sure the garlic flavor infuses evenly without bits burning in the pan.
Green Onion (white and green parts): The white part adds a mild sharpness while the green tops lend freshness and color.
Chilli Flakes: Gives a gentle heat and depth – adjust according to your spice tolerance.
Chilli Bean Paste: The star ingredient for that bold umami, fermented kick.
Chilli Sauce: Adds extra spice and a touch of sweetness.
Soy Sauce: For that essential salty, savory backbone.
Sesame Seeds: A finishing touch that adds a subtle nuttiness and crunch.

Variations

This Chinese Eggplant and Tofu Recipe is quite versatile, and I like to tweak it depending on what I have on hand or how spicy I’m feeling. Don’t hesitate to make it your own – that’s part of the fun!

Swap the tofu: I sometimes use firm tofu for extra chewiness or even tempeh if I want a nuttier flavor.
Lower spice level: If you’re cooking for kids or sensitive palates, just reduce or skip the chili flakes and sauce – it’s still delicious and full of flavor without the heat.
Add protein: Throw in cooked ground pork or chicken if you want a heartier meal; just brown it first before starting the sauce.
Seasonal vegetables: Feel free to toss in bell peppers or snap peas for a crunchier texture and sweetness contrast.
Make it vegan/gluten-free: Use tamari instead of soy sauce and double-check chili bean paste ingredients – many versions are naturally vegan.

How to Make Chinese Eggplant and Tofu Recipe

Step 1: Prep the Eggplant Like a Pro

Start by cutting your Chinese eggplants into thick slices—about half an inch thick and 2 inches long works well. Then sprinkle them with salt and let them sit in a bowl for 20 minutes. This step helps pull out any bitterness and excess moisture so your eggplant won’t turn mushy during cooking.

I usually give them a gentle squeeze before rinsing and patting dry. Trust me, this little extra step really improves the texture and flavor of the dish.

Step 2: Prep Your Tofu and Aromatics

While the eggplant is resting, chop your green onions—separating the white and green parts—and mince your ginger. Cut the silken tofu into neat 1 by ½ inch pieces. I find these sizes perfect for soaking up the sauce without breaking apart.

If you’re using garlic paste instead of minced fresh garlic, have it ready so things move quickly at the stove.

Step 3: Build the Flavorful Sauce

Heat 1 tablespoon of peanut oil in a skillet or wok over medium heat. Toss in the white parts of the green onions, minced ginger, and garlic paste. Stir-fry for just a few seconds until fragrant—you want those aromatics to bloom but not burn.

Then add your chili flakes and, if you like it spicy, some chopped fresh green chilies. Next comes the chili bean paste, chili sauce, and soy sauce. Stir everything quickly and pour in about half a cup of water to create that lovely simmering sauce base.

Step 4: Cook the Eggplant to Tender Perfection

Drain the eggplant slices and add them straight into your sauce mixture. Give everything a gentle toss to coat the eggplants well. Cover the pan and cook for about 5 to 7 minutes. You’re aiming for the eggplant to soften but still hold some shape – stir occasionally to prevent sticking.

This step is where patience pays off. Overcooked eggplant can get mushy and limp, so keep an eye on the texture.

Step 5: Finish with Tofu and Greens

Once the eggplant is tender, gently add the tofu cubes and simmer for another 2 minutes to warm them through. Finally, stir in the chopped green parts of the green onions and give it one last mix. For that authentic finish, drizzle a little chili oil on top if you have it – it adds amazing smoky heat.

How to Serve Chinese Eggplant and Tofu Recipe

A close-up view of a silver pan filled with a rich, reddish-brown liquid curry that has visible oil on the surface. Inside the curry are large, irregular cubes of white tofu, long dark brown dried chili peppers, and small green pieces of chopped scallions scattered throughout. The curry base has a mix of textures with soft tofu and smooth broth, with some small floating bits that add a coarse texture. The pan is on a stove with a blurred white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Personally, I top mine with toasted sesame seeds and a sprinkle of fresh green onions for brightness. Sometimes, a fresh handful of cilantro adds a lovely herbal kick too. The garnishes not only look inviting but also add extra flavor layers and texture.

Side Dishes

I usually serve this Chinese Eggplant and Tofu Recipe over steaming bowls of jasmine or sticky rice because it soaks up all that luscious sauce perfectly. For extra variety, a simple cucumber salad or stir-fried greens like bok choy work wonderfully on the side to lighten things up.

Creative Ways to Present

For special occasions, I love plating the eggplant-tofu mix in a pretty shallow bowl, garnishing with whole roasted peanuts or crushed peanuts for crunch. You could also serve this alongside steamed buns or wraps for a fun DIY meal. Adding chili oil in a small dish on the side lets guests customize their heat too.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge. The eggplant tends to absorb even more flavor overnight, making the dish taste better the next day. Just keep the tofu included and gently stir before reheating.

Freezing

Freezing this dish is possible but not my favorite because the texture of tofu and eggplant can get a bit soft after thawing. If you do freeze it, I recommend portioning it into meal-size containers and consuming within 1-2 months for the best quality.

Reheating

When reheating, I prefer warming it gently on the stovetop over medium-low heat to preserve texture and avoid drying out. Add a splash of water or broth if it seems too thick. Microwave works fine too, but stirring halfway through helps heat evenly.

FAQs

Can I use regular eggplant instead of Chinese eggplant in this recipe?

Absolutely! While Chinese eggplants are ideal due to their mild sweetness and thin skin, you can substitute with regular globe eggplants. Just slice them similarly and be mindful that they might have a slightly different texture and flavor. Salting and draining them well helps reduce bitterness.
How spicy is this Chinese Eggplant and Tofu Recipe, and can I adjust it?

This dish has a pleasant spicy kick thanks to the chili bean paste, chili sauce, and flakes, but it’s not overwhelming. You can easily adjust the heat by reducing or omitting the chili flakes and fresh chilies. The chili oil drizzle adds smokiness, so if you want less heat, use it sparingly or skip it.
What’s the best tofu type for this recipe?

Silken or medium-firm tofu works best because it absorbs the sauce well while holding its shape. Avoid extra-firm tofu as it might be too dense and won’t soak up flavors as nicely.
Can I make this recipe vegan?

Yes! This Chinese Eggplant and Tofu Recipe is naturally vegan-friendly. Just check that your chili bean paste and sauces don’t contain any fish products. Using tamari instead of soy sauce will also keep it gluten-free and vegan.
How long does the cooking process take?

The prep usually takes about 10 minutes, including slicing and chopping, and cooking wraps up in another 10 minutes. So, from start to finish, you’re looking at around 20 minutes for a fresh, flavorful meal — perfect for busy evenings!

Final Thoughts

This Chinese Eggplant and Tofu Recipe is one of those dishes I genuinely enjoy every time I make it. It’s simple but hits all the right notes: silky, spicy, savory, and comforting. I hope it becomes one of your go-to meals when you crave something that feels homemade but special without hours in the kitchen. Give it a try, and soon you’ll be sharing it with your friends too – it’s that kind of recipe!