Description
A flavorful Chinese-inspired dish featuring tender long eggplants and silken tofu cooked in a spicy chili bean sauce, garnished with green onions and sesame seeds. Perfect served over steamed rice for a comforting and spicy meal.
Ingredients
Scale
Main Ingredients
- 300 grams Chinese long eggplant
- 200 grams silken tofu
- 1 teaspoon salt
- 1 tablespoon peanut oil
- 1 teaspoon minced ginger
- 1 teaspoon garlic paste
- 2 tablespoons white part of green onion, chopped
- 1 tablespoon green part of green onion, chopped
- 1/2 teaspoon chili flakes
- 1 tablespoon chili bean paste
- 1 tablespoon chili sauce
- 1 tablespoon soy sauce
- Sesame seeds for garnish
Instructions
- Prepare Eggplant: Cut the Chinese long eggplant into thick slices measuring about 1/2 inch thick and 2 inches long. Place the eggplant slices in a bowl and sprinkle with salt. Let sit for 20 minutes to draw out moisture.
- Chop Aromatics and Tofu: While the eggplants rest, chop the green onions separating the white parts from the green parts. Mince the ginger if not done. Cut the silken tofu into pieces about 1 inch by 1/2 inch.
- Make Sauce Base: Heat peanut oil in a pan or skillet over medium heat. Add the white parts of the green onions, minced ginger, and garlic paste. Sauté briefly until fragrant.
- Add Spice and Sauces: Add chili flakes and chili bean paste to the pan, stirring for a few seconds. Then incorporate soy sauce and chili sauce and cook briefly before adding 1/2 cup of water to create the sauce.
- Cook Eggplant: Drain any excess liquid from eggplants and add them to the sauce mixture. Stir well to combine. Cover the pan and cook the eggplant for 5 to 7 minutes until tender.
- Add Tofu and Simmer: Add the tofu cubes into the pan, gently mixing them into the sauce with eggplants. Simmer uncovered for 2 minutes to warm the tofu through.
- Garnish and Serve: Sprinkle the chopped green parts of the green onions over the dish and garnish with sesame seeds and a drizzle of chili oil for an extra smoky flavor. Serve hot over steamed rice for the best experience.
Notes
- If Chinese long eggplants are unavailable, use round eggplants sliced similarly.
- The sauce is moderately spicy; adjust green chili quantity or omit to preference.
- Do not skip the chili oil garnish as it adds essential smokiness and depth to the flavor.
- The sauce consistency is balanced—not too brothy and not too thick.
Keywords: Chinese eggplant recipe, tofu recipe, spicy eggplant, vegetarian Chinese dish, eggplant and tofu stir-fry