Spicy Garlic Eggplant Stir-Fry
Ingredients
- 1 lb Japanese eggplant
- 2 oz firm tofu
- 6 dried chilis
- 1 tablespoon ginger, finely minced
- 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
Prepare the eggplant by cutting it into 2-inch chunks and shallow pan frying it 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 quickly to combine.
Gradually add the water with cornstarch, stir to mix all ingredients, and simmer until the sauce thickens and the eggplant is fork-tender.
Season with more salt or soy sauce if needed and transfer to a serving bowl.
Serve warm with a bowl of your favorite cooked grain.
