Claypot Braised Eggplant with Fermented Black Beans and Tofu 豉汁豆腐炆矮瓜煲

Soft, braised eggplant and silken tofu simmered with aromatic fermented black beans in a savory claypot sauce. A rich and umami-packed vegetarian delight.

Nutrition (per serving)

Ingredients

• 2 large eggplants eggplants (about 600g), cut into chunks
• 300g firm tofu, cut into 2cm cubes
• 0.5 red bell pepper red bell pepper, cut into chunks
• 0.5 green bell pepper green bell pepper, cut into chunks
• 2tbsp cooking oil (for frying eggplant)
• 1tbsp chopped garlic
• 1tbsp chopped ginger
• 1tbsp fermented black beans, rinsed and lightly crushed
• 2 pcs dried shiitake mushrooms, rehydrated and sliced
• 1tbsp cooking oil (for sautéing)
• 2tbsp light soy sauce (sauce)
• 1tbsp oyster sauce (vegetarian option available) (sauce)
• 1tsp sugar (sauce)
• 0.5tsp white pepper (sauce)
• 200ml mushroom soaking water or vegetable broth (sauce)
• 1tsp cornstarch (mixed with 1 tbsp water for thickening) (sauce)
• 1tbsp chopped spring onion (garnish)
• 0.5tsp sesame oil (garnish)

Steps

1. Heat cooking oil in a wok. Fry eggplant chunks until slightly softened and lightly browned, about 3-5 minutes. Remove and set aside.
2. In a claypot or deep pan, heat cooking oil. Sauté chopped garlic, ginger, and fermented black beans until fragrant, about 1 minute.
3. Add sliced shiitake mushrooms, red and green bell peppers. Stir-fry for 2 minutes.
4. Return the fried eggplant and add tofu cubes to the claypot. Pour in all sauce ingredients (light soy sauce, oyster sauce, sugar, white pepper, mushroom soaking water/broth).
5. Bring to a simmer, cover, and braise for 15-20 minutes, allowing flavors to meld and eggplant to soften further.
6. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Drizzle with sesame oil and garnish with chopped spring onion before serving hot.

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