I have made this recipe with both the large regular or Italian eggplants and thin Chinese or Japanese eggplants. For both types, I recommend removing the eggplant skin, unless it is very tender, to get the best results.
The following recipe specifies thin Chinese or Japanese eggplants. I use about 2 2" X 12" eggplants to make this dish. If using large regular or Italian eggplants, bake the eggplants longer until they are tender.Soy Sauce
I use regular or dark soy sauce when cooking this dish; however, my family prefers Pearl River Bridge light soy sauce for table use. We first tried this soy sauce when my daughter prepared some Chinese recipes that used this brand for a school project.Ingredients
|1 1/2 - 2||Lbs||Chinese or Japanese (long, thin) eggplants|
|1||Medium Onion, cut in 1/2 and then into cresent slices|
|2||Tbsp||Ginger, peeled and finely grated|
|2||Tbsp||Garlic, finely chopped|
|1/2 - 1||Tsp||Red pepper flakes|
|1/2||Lbs||Tofu, cut into 2" X 1/4" X 1/4" pieces|
|1||Tsp||Sesame seed oil|
- Preheat oven to 350°. Prick eggplant, place on rimmed baking sheet and bake until tender, about 1 hour. Every 15 minutes, turn the eggplant so all sides cook.
- Peel eggplant and cut into strips 1/4" x 2".
- Mix together sugar, soy sauce, rice vinegar, and salt in a tea cup to make a sauce.
- Over high heat, heat oil in wok. When hot, add onion slices and cook 2-3 minutes, stirring often until edges start to turn brown.
- Add ginger and garlic and cook for 30 seconds.
- Add red pepper flakes and cook for 10 seconds.
- Add tofu and cook for 30 seconds.
- Reduce heat to medium. Add eggplant strips and sauce from tea cup. Cook 3-5 minutes until throughly heated, stirring often.
- Turn off heat and drizzle with sesame seed oil.
- Serve with rice and extra soy sauce.