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Sautéed Eggplants, silky tofu and hot sauce
- Servings
2 - Prep
10 m - Cook
20 m
Recipe By: Chef Ha Nguyen
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
-
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.
-
2
In a small bowl combine all the ingredients to make the sauce.
-
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.
-
4Add 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. -
5Add 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.
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Printed From otaokitchen.com.au 05/31/2025