Braised Eggplant and Firm Tofu with Salted Black Beans豉汁炆茄子豆腐
A classic Cantonese vegetarian dish featuring tender eggplant and firm tofu braised in a savory sauce with fermented black beans, garlic, and ginger. Served with steamed rice.
01Ingredients
- 400g Firm tofu, cut into 1-inch cubes
- 2 medium Chinese eggplant, cut into 2-inch chunks
- 1.5 tbsp Salted black beans, rinsed and roughly mashed
- 3 cloves Garlic, minced
- 1 inch piece Ginger, minced
- 3 tbsp Vegetable oil
- 1 tbsp Shaoxing wine
- 1.5 tbsp Vegetarian oyster sauce
- 1 tbsp Light soy sauce
- 0.5 tsp Sugar
- 150 ml Water
- 1 batch Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
- 1 stalk Spring onion, chopped for garnish
Nutrition (per serving)285kcal
- Protein12.5g
- Carbs18.2g
- Fat18.1g
Fiber 3.8 gSodium 1089 mg
02Steps
- Heat vegetable oil in a wok over medium-high heat. Pan-fry the firm tofu until golden brown on all sides. Remove and set aside.
- Add the Chinese eggplant to the wok and stir-fry until softened and slightly browned. Remove and set aside.
- In the same wok, add a little more vegetable oil if needed. Sauté the minced garlic, minced ginger, and mashed salted black beans until fragrant.
- Deglaze the wok with Shaoxing wine, then add vegetarian oyster sauce, light soy sauce, sugar, and water. Bring the sauce to a simmer.
- Return the pan-fried tofu and stir-fried eggplant to the wok. Stir gently to coat them with the sauce.
- Cover the wok and braise for 8-10 minutes, or until the eggplant and tofu have absorbed the flavors.
- Uncover, stir in the cornstarch slurry to thicken the sauce to your desired consistency.
- Garnish with chopped spring onion before serving hot with steamed rice.
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