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Eggplant and tofu with sweet spicy bean paste Recipe

Eggplant and tofu with sweet spicy bean paste Recipe

Eggplant and tofu with sweet spicy bean paste Recipe

Eggplant and tofu are interesting and versatile ingredients. I use them in many of my dishes.Brown bean paste is similar to Japanese red miso-it has a nutty and smoky aroma, and when combined with oyster sauce and plum sauce, the result is an amazingly aromatic dish, which goes very well with rice.

Ingredients :

    • 3/8 cup (100 ml) oil
    • 400 g (14 oz) slender Asian eggplants, thickly sliced diagonally
    • 2 cakes pressed firm tofu (each 150 g/ 5 oz), cubed
    • 2 cloves garlic, chopped
    • 1–2 red finger-length chillies, deseeded and finely chopped
    • 1 tablespoon brown bean paste (taucheo)
    • 2 tablespoons oyster sauce
    • 2 teaspoons bottled plum sauce
    • 3 green onions (scallions), leaves sliced diagonally, to garnish

Method :

    1. Heat the oil in a wok until hot and fry the eggplant slices in batches over medium heat until golden, 2–3 minutes. Remove from the heat, drain on paper towels and keep warm until ready to use.
    2. Drain off all but 1/4 cup (60 ml) of the oil from the wok. Reheat the oil and shallow-fry the tofu cubes over medium heat until golden and crisp on all sides in the same manner. Remove from the heat and drain on paper towels.
    3. Clean the wok, heat 2 teaspoons of the oil in it and stir-fry the garlic, chilli and bean paste over medium heat until fragrant, about 1 minute. Stir in the fried eggplant pieces, the oyster sauce and the plum sauce. Add the fried tofu and toss quickly to combine, then remove from the heat. Transfer to a serving platter, garnish with the green onion and serve hot with steamed rice.

SERVES : 6  
PREPARATION TIME : 20 mins
COOKING TIME : 20 mins