Eggplant and Silken Tofu

The kids just won\’t eat this so I rarely make it – but D and I enjoy it. It\’s similar to a \’mah po\’ but I dare not call it that. The original recipe was all vego but I prefer it with some pork mince (which I get from free-range farmers). It takes a while on the stovetop to simmer the eggplant down to soft so don\’t rush that part. Nothing worse than undercooked eggplant. It needs to be soft, like the tofu.

  • 2 large eggplants (or skinny eggplant equivalent), diced and tossed in 1tsp salt
  • 1 packet (330g) of \”silken\” soft tofu. This recipe is not the same with firm tofu.
  • 8 scallions of spring onions
  • 1 bunch of fresh coriander leaves (leave some aside for garnish if you wish)
  • 4 cloves of garlic, crushed
  • 2cm ginger, grated or finely chopped
  • pinch of pepper
  • 1 tsp paprika (or cayenne pepper)
  • optional: chilli flakes
  • optional: 500g pork mince with 1 tsp Chinese 5 spice stirred through while cooking

The sauce (put all ingredients into a measuring jug and mix with a fork):

  • 3 tbs light soy sauce
  • half tbs raw sugar
  • 1 tbs apple cider vinegar
  • quarter cup dry apera (sherry)
  • 1.5 tbs corn flour
  • quarter cup of water

Method:

  1. If adding the pork, fry this first until all brown. Add a sprinkle of Chinese 5 spice, then set aside.
  2. Make the sauce and set aside.
  3. Dice the eggplants and toss in salt.
  4. Prepare all other ingredients (garlic, ginger, shallots, tofu, coriander leaves).
  5. Fry the garlic and ginger on high heat, then add the eggplant and cook until it is soft on medium-high heat. If you need to deglaze the pan at all, use a tiny splash of water or mirin (rice vinegar) or apera.
  6. Add the paprika, pepper and optional chilli
  7. Stir the sauce with a fork to mix through the cornflour, which will have settled on the bottom. Pour it over the pan and cook while stirring over low heat. The sauce will thicken due to the cornflour.
  8. When it is thicker, add the tofu, shallots and coriander.
  9. Then stir the meat back through, if using.
  10. Serve over fluffy rice and garnish with extra coriander leaves.

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