EGGPLANT AND TOFU RECIPE (AUBERGINE AND TOFU) | Frey and Maria

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Make your weekend spesh and fill up the tummy with this easy and delicious Eggplant and Tofu recipe. 😋 We always enjoy this with steamed rice so much. 🍚💕 You’ve got to try this! 😊

EGGPLANT AND TOFU RECIPE ✨

300 g firm tofu, cubed
1 medium-sized eggplant, cut into strips
1 tbsp. garlic powder
1/4 cup water
3 tsp hoisin sauce
2 tbsp. cornstarch
2 dried chilies, chopped
1 tbsp. soy sauce
2 tbsp. mirin
1 tbsp. smoked paprika
1 tbsp. crushed garlic
2 tsp ginger, finely chopped
1 tbsp. liquid smoke
1 tbsp. white vinegar
1/2 cup vegetable stock
salt to taste

*For the toppings (optional)
chopped spring onions
sesame seeds

Method

First, cut the tofu into about 1/2 inch cubes. In a large bowl, add the tofu pieces, salt to taste, garlic powder, cornstarch, liquid smoke and smoked paprika. Gently toss to evenly coat the tofu and let it sit for 30 minutes to 1 hour. After that, bake it in the oven for 25 minutes at 200 degrees Celsius.

Sauté the ginger, dried chilies, eggplant and crushed garlic. Mix them well. Then cover with lid and let it cook for 2-3 minutes. Add the water and give it a good stir. Again, cover with lid and allow it to cook for another 2-3 minutes. Add the hoisin sauce, soy sauce, mirin, vinegar and the baked tofu. Dissolve 1 tsp cornstarch into the vegetable stock and pour the liquid mixture into the pan. Mix well and cook for 2 more minutes. Garnish with chopped spring onions and sesame seeds. Serve immediately and enjoy with steamed rice!

*Feel free to adjust the recipe measurements according to your preference. Cheers! 😊
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