Spicy Garlic Eggplant Stir-Fry
Ingredients
- 1 lb [450g] Japanese eggplant
- 2 oz [65g] firm tofu, pressed and mashed
- 6 dried chilis, boiled to soften then chopped
- 1 tablespoon finely minced ginger
- 3 cloves garlic, finely minced
- a handful of chopped green onions
- oil for cooking
- salt to taste
Sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon Chenkiang vinegar
- 1 tablespoon Michiu or vegetable broth
- 3/4 cup water with 1 teaspoon cornstarch
Preparation
Cut the eggplant into 2-inch chunks and shallow pan fry for a minute.
Heat a non-stick pan over medium heat with a drizzle of oil and add the mashed tofu.
Pan-fry the tofu until golden brown, then push it to the side of the pan.
Add another swirl of oil to the pan, and sauté the chili, ginger, and garlic until aromatic, about 1 minute.
Add the partially cooked eggplant and season with soy sauce, sugar, vinegar, and michiu, then toss to combine.
Gradually add the water with cornstarch, stir to mix all the ingredients together, and let the mixture simmer until the sauce is thickened and eggplant is fork-tender.
Season with more salt or soy sauce if needed.
Transfer to a serving bowl and serve warm with a bowl of your favorite cooked grain.
