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.
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About this recipe
This Spicy Garlic Aubergine and Tofu Stew is a vibrant and flavourful plant-based dish inspired by bold Asian flavours.
I love making the classic Korean kimchi tofu jjigae, so taking that concept and making it with a classic Chinese dish was a no brainer.
Combining the soft, tender texture of aubergines with soft tofu cubes and a rich, garlicky sauce, this stew strikes the perfect balance between heat and savoury depth.
The addition of soy sauce, chilli, and aromatic spices elevates the dish, making it ideal for anyone craving a wholesome, spicy meal.
This recipe is not only a celebration of flavour but also a nutritional powerhouse, combining protein-packed tofu and nutrient-rich aubergines for a satisfying and healthy meal.
It’s perfect for a quick weeknight dinner or as a make-ahead option for meal prepping.
Why You’ll Love This Recipe
- Quick & Easy: Perfect for busy evenings, it comes together in under 30 minutes.
- Customisable: Adjust the spice level or swap tofu for your favourite plant protein.
- Healthy & Plant-Based: Packed with nutrients, this dish offers a wholesome alternative to heavier comfort foods.
- Deliciously Versatile: Serve it with steamed rice, noodles, or crusty bread to soak up every drop of that savoury sauce.
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 chilli flakes or fresh chilli.
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 flavours 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 flavours have melded, serve the dish with a bowl of steamed rice.
The rich, savoury sauce is perfect for soaking into the rice, adding extra flavour 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 favourite.
- Add sliced bell peppers or mushrooms for extra flavour and texture.
FAQS
1. Can I use other vegetables in this stew?
Absolutely! This dish is flexible - try adding bell peppers, mushrooms, or courgettes for a different texture and flavour.
2. How do I make it gluten-free?
Swap soy sauce for tamari or coconut aminos, and ensure your chilli sauce is gluten-free.
3. What if I don’t like spicy food?
Reduce or skip the chilli sauce and add a touch of honey or sugar to balance the flavours.
4. How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water to loosen the sauce if needed.
Video demonstration
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