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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. Add the Chinese eggplant to the wok and stir-fry until softened and slightly browned. Remove and set aside.
3. 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.
4. Deglaze the wok with Shaoxing wine, then add vegetarian oyster sauce, light soy sauce, sugar, and water. Bring the sauce to a simmer.
5. Return the pan-fried tofu and stir-fried eggplant to the wok. Stir gently to coat them with the sauce.
6. Cover the wok and braise for 8-10 minutes, or until the eggplant and tofu have absorbed the flavors.
7. Uncover, stir in the cornstarch slurry to thicken the sauce to your desired consistency.
8. Garnish with chopped spring onion before serving hot with steamed rice.

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