Spicy Garlic Aubergine (Eggplant) & Tofu Stew
If you're a fan of Korean kimchi tofu jjigae, then you’re going to love this Chinese-inspired version! This dish is a spicy, garlicky braised aubergine with tofu that's sure to satisfy your cravings for something hearty and comforting. It's inspired by the popular and well-known Chinese dish called Fish Fragrant Aubergine, where the aubergine is braised in a flavourful sauce. In this version, we've taken that concept and turned it into a stew by adding tofu, making it a heartier, plant-based option that's perfect with a bowl of steamed rice.
Made with tender aubergine (also known as eggplant), silky tofu, and packed flavours thanks to the soy sauce, spicy bean paste, and garlic.
This recipe is perfect for when you're looking for a satisfying, plant-based meal. The combination of savoury and spicy flavours pairs beautifully with steamed rice or noodles, making it a versatile option that you can easily adapt to your preferences.
Ingredients
- 1 medium aubergine/eggplant, cut into wedges
- Block of silken tofu (medium-firm tofu also works here)
- 3 cloves garlic, minced
- 2 slices ginger, minced
- Bunch of spring onions, finely chopped
- 1 tbsp chili flakes (or use fresh chilies)
- 2 tbsp soy sauce
- 1 tbsp vegan oyster sauce
- 1 tbsp Chinese spicy bean paste (doubanjiang)
- 1 tsp sugar
- 250ml water
Serve with:
- Steamed rice
Pair it with
Instructions
- Cut the aubergine into wedges and set them aside in a bowl.
- In a pot, heat a bit of cooking oil over medium heat. Add the minced garlic, ginger, spring onions, and chilli flakes (or fresh chilies). Sauté for about a minute until fragrant.
- Stir in the Chinese spicy bean paste, soy sauce, vegan oyster sauce, and sugar. Add 250ml of water and let the sauce simmer for a couple of minutes.
- Pour the sauce over the aubergine wedges in the pot. If needed, add a bit more water to ensure the aubergine is mostly covered. Cover with a lid and let it simmer on low heat for 15-20 minutes, or until the aubergine is tender.
- If you're adding tofu, gently place silken or medium-firm tofu into the pot during the last few minutes of cooking. Let it heat through without stirring too much to avoid breaking it up.
- Once everything is cooked through and the flavours have melded, serve the braised aubergine and tofu with a bowl of steamed rice. The sauce is perfect for soaking into the rice!
Video demonstration
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