Chinese Eggplant and Tofu Recipe
This flavorful Chinese Eggplant and Tofu recipe showcases tender slices of Chinese long eggplant cooked in a spicy, aromatic sauce made with garlic, ginger, chilli bean paste, and soy sauce, combined with silky tofu for a delightful vegetarian meal. Perfectly balanced, this dish is garnished with green onions and sesame seeds and is best enjoyed over steamed rice for a comforting and satisfying experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Tofu
- 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
Spices and Sauces
- 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
Instructions
- Prepare the Eggplant: Cut the eggplant into thick slices about 1/2 inch thick and 2 inches long. Place the slices in a bowl and sprinkle with 1 teaspoon salt. Set aside for 20 minutes to draw out bitterness and excess moisture.
- Prepare Aromatics and Tofu: While the eggplant rests, mince the ginger and chop both the white and green parts of the green onions. Cut the tofu into 1×1/2 inch pieces and set aside.
- Make the Sauce Base: Heat 1 tablespoon peanut oil in a pan or skillet over medium heat. Add the chopped white parts of the spring onion, minced ginger, and garlic paste. Sauté for a few seconds until fragrant.
- Add Heat and Flavor: Stir in the chilli flakes and chilli bean paste. Then add the chilli sauce and soy sauce, cooking for another few seconds to meld the flavors together.
- Add Water and Eggplant: Pour in 1/2 cup of water, then add the drained eggplant slices. Mix gently to combine with the sauce. Cover and cook for 5 to 7 minutes so the eggplant softens and absorbs the flavors.
- Add Tofu and Simmer: Gently add the tofu cubes to the pan. Simmer for an additional 2 minutes, allowing the tofu to warm through and soak up the sauce.
- Final Garnish and Serve: Stir in the chopped green part of the green onions, garnish with sesame seeds and a drizzle of chili oil for added smokiness. Serve the dish over warm steamed rice for a comforting vegetarian meal.
Notes
- If Chinese long eggplant is unavailable, round eggplants sliced to the same size can be used as a substitute.
- The sauce has a balanced consistency—neither too watery nor too thick—and carries a spicy kick.
- Adjust the number of green chillies or omit them to control the heat level.
- Do not skip the chili oil garnish as it adds a smoky depth and enhances the overall flavor profile of the dish.
Keywords: Chinese eggplant, tofu recipe, spicy eggplant, vegetarian Chinese dish, tofu stir fry, eggplant with chili bean paste, quick Chinese dinner
Find it online: https://mjrecipe.com/chinese-eggplant-and-tofu-recipe/