Steamed Eggplant with Fermented Tofu 腐乳蒸茄子

A classic Cantonese vegetarian dish featuring tender steamed eggplant coated in a savory, aromatic sauce made from fermented white tofu (furu), garlic, and ginger. Garnished with fresh green onions and chili for a burst of flavor. This dish is usually served with steamed rice.

Nutrition (per serving)

Ingredients

• 600g Long Asian Eggplant
• 2 cubes Fermented White Tofu (Furu)
• 2 tablespoons Fermented Tofu Brine
• 3 cloves Garlic, minced
• 1 inch Ginger, minced
• 2 stalks Green Onion, chopped (white and green separated)
• 1 Fresh Red Chili, sliced (optional)
• 1 teaspoon Sugar
• 1 teaspoon Sesame Oil
• 2 tablespoons Vegetable Oil
• 2 tablespoons Water

Steps

1. Prepare the eggplant. Wash and trim the long Asian eggplants. Cut them into 2-inch long sections, then halve each section lengthwise. Arrange them on a heatproof dish.
2. Prepare the sauce. In a small bowl, mash the fermented white tofu cubes with the back of a spoon. Add the fermented tofu brine, minced garlic, minced ginger, sugar, sesame oil, and water. Mix well until a smooth paste forms.
3. Steam the eggplant. Spoon the prepared sauce evenly over the arranged eggplant. Place the dish into a preheated steamer and steam for 15-20 minutes, or until the eggplant is very tender.
4. Finish the dish. Carefully remove the steamed eggplant dish from the steamer. Sprinkle the chopped green onion whites over the eggplant.
5. Heat the oil. In a small saucepan, heat the vegetable oil over medium-high heat until it just begins to smoke.
6. Drizzle and garnish. Carefully pour the hot vegetable oil over the green onions on the eggplant. Garnish with the remaining chopped green onion greens and sliced fresh red chili (if using). Serve immediately with steamed rice.

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