Sautéed Eggplants, silky tofu and hot sauce
Serving
2
Preparation Time
10 minute
Execution Time
20 minute
About this recipe
This dish gets its heat from chilli garlic sauce. The eggplant is Chinese eggplant, a long, thin eggplant that is usually purple in colour and often has a white streak.
Ingredients
- 1 pcs Eggplant cut into 2cm cubes
- 2 cloves Garlic minced
- 2 tsp Ginger minced
- 1 . Spring onion white part chopped
- 4 tasp Silky tofu
- . . Sauce ( 1tasp dark soy, 1 tasp light soy, 1/2 tasp rice vinegar, 1/2 tasp rice wine, 1/2 sugar, 1/4 cup water or chicken stock, corn starch, chilli pepper)
Directions
Step 1
Bring a pot of water to the boil the eggplant cubes first. Alternatively you can deep fry or fry them till they are cooked.
Step 2
In a small bowl combine all the ingredients to make the sauce.
Step 3
Bring a pan with some oil to medium heat then fry the aromatic - garlic, ginger and white part of spring onion. Add the eggplant.
Step 4
Add the eggplant into the pan. Stir for a minute to mix everything together. Stir in the sauce.
Turn down the heat to low-medium, cover and simmer for about 10 minutes, until the eggplant is tender.
Turn down the heat to low-medium, cover and simmer for about 10 minutes, until the eggplant is tender.
Step 5
Add the cornstarch and water mixture in the middle of the pan, stirring quickly to thicken. Mix the sauce with the other ingredients and serve hot.