Thursday, April 14, 2011

Eggplant and Tofu in Spicy Black Bean Sauce

This Eggplant and Tofu in Spicy Black Bean Sauce is another vegetarian dish that is easy to make and super tasty. It is similar to the one that I made last year but I added Chinese black bean garlic sauce after I saw this dish on Veggie Belly.


4 medium Chinese eggplants
2 package of cooked fried (yellow) tofu
3 tablespoons oil
1 head of garlic, finely chopped
8 slices ginger, finely chopped
2 Serrano pepper, seeded and finely chopped
4 green onions, cut into 1-inch section
1 tablespoon chili paste (I used Sambal Oelek)
1 tablespoon Chinese black bean garlic sauce
1/2 cup water

1.5 tablespoons soy sauce
1.5 tablespoons sugar
1 tablespoon mirin
1 teaspoon balsamic vinegar
1 teaspoon salt

  • Cut eggplants length wise and then cut each half into 1-inch pieces.
  • Cut tofu into 1-inch pieces.
  • Combine all the sauce ingredients together in a small bowl and set aside.
  • Stir fry garlic, ginger and Serrano pepper over medium low heat in a heavy bottom pan or a wok for 5 minutes fragrant.
  • Add in the eggplant pieces, cook until the eggplants absorb the oil and begin to soften (about 5 minutes).
  • Add in tofu, green onion and the chili paste and cook for another 2 minutes.
  • Add the sauce and mix carefully to combine all the ingredients.
  • Add the water and cover the pan with a lid, lower the heat, simmer for 6-8 minutes until eggplants are fully cooked.
  • Stir to mix carefully and serve over rice.

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