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.
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About this recipe..
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
- Wash and cut the aubergine into wedges and set aside in a bowl.
- In a large pot, heat a splash of cooking oil over medium heat. Add the minced garlic, ginger, spring onions, and chili flakes or fresh chili. Sauté for about a minute until the aroma fills your kitchen.
- Stir in the Chinese spicy bean paste, soy sauce, vegan oyster sauce, and sugar. Add 250 ml of water and allow the sauce to simmer for a couple of minutes to let the flavors blend.
- Place the aubergine wedges in the pot, pouring the sauce over them. If needed, add a bit more water to ensure the aubergine is mostly covered. Cover the pot with a lid and let it simmer on low heat for 15-20 minutes, or until the aubergine is tender and infused with flavour.
- If you're adding tofu, gently place the silken or medium-firm tofu into the pot during the last few minutes of cooking. Let it heat through without stirring to keep the tofu intact.
- Once the aubergine and tofu are tender and the flavors have melded, serve the dish with a bowl of steamed rice. The rich, savoury sauce is perfect for soaking into the rice, adding extra flavor to every bite.
Notes:
- For a milder flavour, reduce the chilli flakes, or for extra heat, add more or substitute with fresh red chilies.
- Silken tofu adds a smooth texture, while medium-firm tofu gives a bit more body. Either works well in this recipe, so feel free to use your favorite.
- Add sliced bell peppers or mushrooms for extra flavour and texture.
Video demonstration
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