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Eggplant Tofu Recipe

Eggplant is rich in protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron and other nutrients. Cook with tofu and pork, it forms a nutritious food. Crafted with a variety of sauces, this dish tastes great and is perfect to eat with white rice!

Eggplant Tofu Recipe

Eggplant Tofu Recipe Ingredients

2 eggplant
400g silk tofu, cut into 1-2cm cubes
100g pork, minced
1 tablespoon ginger, finely minced
1 tablespoon garlic, finely minced
1 tablespoon dried chili
1/2 tablespoon cooking wine
1/2 teaspoon salt
1 tablespoon light soy sauce
1 tablespoon Laoganma Chili Sauce
1 green onion, chopped
1 teaspoon Sichuan peppercorn
1 teaspoon sugar
1/2 tablespoon dark soy sauce
Vegetable oil

Eggplant Tofu Recipe Instructions

1. Boil about 1 L of water with 2 teaspoons of salt and cook the tofu for 2-3 minutes to bring out the bean flavor. Cut the eggplant into pieces and soak in a bowl with clear water. Set aside.


2. Add the pork, 1 tablespoon of light soy sauce and 1 tablespoon of vegetable oil in a bowl and mix well. Drain the eggplant pieces. Heat a wok with oil, and stir-fry eggplant until becomes transparent. Transfer it on a plate.


3. Add 2 tablespoons oil in the wok, and stir-fry the dried chili, garlic, ginger and Sichuan peppercorn until fragrant. Add pork and 1/2 tablespoon cooking wine in the wok and stir-fry it until cooked.


4. Add eggplant and 1/2 teaspoon of salt and stir-fry a few times. Add tofu, 1/2 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 teaspoon of sugar and 1 bowl of clear water in the wok. Cover the lid and continue to cook it under low heat for about 10 minutes.


5. Seasoning with Laoganma chili sauce and sprinkle green onion on it. Transfer it on a plate and serve.

Eggplant Tofu Recipe

Eggplant is rich in protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron and other nutrients. Cook with tofu and pork, it forms a nutritious food.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: Eggplant Tofu Recipe
Servings: 3
Calories: 256kcal

Ingredients

  • 2 eggplant
  • 400g silk tofu cut into 1-2cm cubes
  • 100g pork minced
  • 1 tablespoon ginger finely minced
  • 1 tablespoon garlic finely minced
  • 1 tablespoon dried chili
  • 1/2 tablespoon cooking wine
  • 1/2 teaspoon salt
  • 1 tablespoon light soy sauce
  • 1 tablespoon Laoganma Chili Sauce
  • 1 green onion chopped
  • 1 teaspoon Sichuan peppercorn
  • 1 teaspoon sugar
  • 1/2 tablespoon dark soy sauce
  • Vegetable oil

Instructions

  • Boil about 1 L of water with 2 teaspoons of salt and cook the tofu for 2-3 minutes to bring out the bean flavor. Cut the eggplant into pieces and soak in a bowl with clear water. Set aside.
  • Add the pork, 1 tablespoon of light soy sauce and 1 tablespoon of vegetable oil in a bowl and mix well. Drain the eggplant pieces. Heat a wok with oil, and stir-fry eggplant until becomes transparent. Transfer it on a plate.
  • Add 2 tablespoons oil in the wok, and stir-fry the dried chili, garlic, ginger and Sichuan peppercorn until fragrant. Add pork and 1/2 tablespoon cooking wine in the wok and stir-fry it until cooked.
  • Add eggplant and 1/2 teaspoon of salt and stir-fry a few times. Add tofu, 1/2 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 teaspoon of sugar and 1 bowl of clear water in the wok. Cover the lid and continue to cook it under low heat for about 10 minutes.
  • Seasoning with Laoganma chili sauce and sprinkle green onion on it. Transfer it on a plate and serve.

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