Wok-braised eggplant and tofu
Photo by Jo Elwin/Tamara West
Laurie Black takes a Chinese restaurant favourite and makes it weeknight easy.
|½||Eggplant, large, cut into 2cm cubes|
|1 to fry||Rice bran oil|
|1 piece||Ginger, 5cm, peeled and finely chopped, plus extra ginger cut into fine batons for serving.|
|2 cloves||Garlic, thinly sliced|
|2 Tbsp||Chilli bean paste, *|
|2 Tbsp||Shaoxing wine, *|
|2 Tbsp||Oyster sauce|
|175 g||Tofu, firm, cut into 2cm cubes|
|2 tsp||Red wine vinegar|
|1 handful||Fresh coriander, to serve|
- Add oil to 3cm depth in a wok over medium heat. Shallow fry cubes of eggplant in batches until golden brown, then drain on paper towels. Carefully discardmost of the oil, and place wok back on heat.
- Stir-fry chopped ginger and garlic with onion until soft. Add chilli bean paste and stir fry 30 seconds. Add shaoxing wine, oyster sauce, sugar and water to pan. Bring to boil.
- Add eggplant and cubes of firm tofu to sauce. Simmer on low heat for 5 minutes. Finally add red wine vinegar
- Serve in bowls with ginger and coriander scattered on top. Serve with steamed greens such as pak choy or gai lan.