Tofu Eggplant Recipe: Quick & Tasty Guide
This tofu eggplant recipe is absolutely delicious and super satisfying with rice—perfect for a quick and tasty meal. Let’s get cooking!
0 Comments
What materials are needed?
Tofu: The key ingredient, soft and tender, packed with protein.
Eggplant: One of the main ingredients, soft in texture, it absorbs the flavors of the ground meat and seasonings, enhancing the dish’s nutritional value.
Ground Meat: Another main ingredient that provides protein and richness.
Ginger (minced): Adds a special aroma and helps to remove any unwanted fishy smells.
Garlic (minced): The strong garlic flavor enhances the dish’s overall taste.
Doubanjiang (fermented bean paste): Adds a unique salty, umami, and spicy flavor, a primary seasoning for the dish.
Light Soy Sauce: Enhances the dish’s freshness and helps balance the flavors.
Dark Soy Sauce: Used for color, giving the dish a richer appearance.
Oyster Sauce: Adds depth of flavor and richness to the dish.
Cornstarch and water mixture: Thickens the sauce and gives it a smooth, glossy finish.
This simple tofu eggplant recipe is:
Dairy-free
Nut-free
Can be made gluten-free
High in plant-based protein
High in fiber
Ready in under 30 minutes
Easy to adjust based on your preferences
Super delicious!
Why You’ll Love It?
This delicious Chinese eggplant recipe is:
The softest, most flavorful tofu eggplant (eggplant helps absorb the sauce’s flavors).
Simple and quick to make, even if you’re a beginner.
A perfect balance of sweet, salty, and savory flavors.
Easy to reheat, making it great for daily meals!
INGREDIENTS
MAIN INGREDIENTS
- 300g tofu
- 300g eggplant
- 200g ground meat
ACCESSORIES
- 5g minced ginger
- 5g minced garlic
SEASONINGS
- 1 tablespoon doubanjiang
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon oyster sauce
- 1 tablespoon cornstarch and water mixture
DIRECTIONS
STEP 1
Pan-fry the tofu
Cut the tofu into 3 cm cubes. Heat oil in a pan and fry the tofu until golden on both sides. Set aside in a clay pot.
STEP 2
Pan-fry the eggplant
Wash the eggplant and cut it into strips. Fry until golden and soft. Place on top of the tofu in the clay pot.
STEP 3
Cook the ground meat
In another pan, heat some oil and cook the ground meat over medium heat. Add the ginger, garlic, chili, doubanjiang, light soy sauce, dark soy sauce, and oyster sauce. Stir-fry until fragrant.
STEP 4
Thicken the sauce
Add the cornstarch and water mixture to the pan and stir well until the sauce thickens.
STEP 5
Combine
Pour the cooked ground meat into the clay pot with the tofu and eggplant.
STEP 6
Simmer
Turn on the heat under the clay pot and simmer for 3 minutes on medium heat. Garnish with chopped green onions and serve.
Common Mistakes to Avoid:
Cutting:
Don’t cut the tofu too small or too large—around 3 cm is ideal. When cutting the eggplant into strips, make sure they are evenly sized to ensure even cooking.
Frying:
When frying tofu and eggplant, be mindful of the oil temperature and cooking time. Tofu can stick to the pan or burn if not flipped regularly, and eggplant can become too soft or undercooked, so time it carefully.
Cooking the ground meat:
Don’t cook the ground meat on too high a heat. Stir-fry it over medium heat to avoid burning the outside while leaving it raw inside.
Thickening:
When using the cornstarch mixture, only one tablespoon is needed. Stir it quickly into the sauce to prevent clumps or an overly thick sauce.
Simmering:
Once the meat is added to the clay pot, simmer for just 3 minutes. Overcooking the tofu and eggplant will make them too soft. Stir occasionally to avoid sticking.
More Recipes You Might Like:
Crucian Carp and Tofu Soup (鲫鱼豆腐汤)
Storage and Reheating Tips:
Storage:
Refrigeration: Once cooled, store the tofu eggplant in an airtight container or bag in the fridge at 2-4°C. It will stay fresh for 1-2 days.
Freezing: For longer storage, place the dish in a sealed bag, remove the air, and freeze it at around -18°C. It can be kept for 1-2 months.
Reheating:
Microwave: Place the tofu eggplant in a microwave-safe container, cover with a lid or plastic wrap (poke a few holes), and heat on high for 1-2 minutes.
Steamer: Once the water in the steamer is boiling, place the tofu eggplant in the steaming tray and steam over medium heat for 3-5 minutes. Do not oversteam.
Tips:
If you freeze the tofu eggplant, make sure to thaw it before reheating. This will shorten the reheating time and help preserve the texture better.
0 REVIEWS