Thursday, March 21, 2013

Chinese Eggplant with Tofu

Eggplant with Spicy Garlic Sauce from the restaurant Little Szechuan on Buford Highway was the first eggplant dish my daughter liked. I modified the "Shredded Eggplant with Minced Pork" recipe from the California Culinary Academy's cookbookChinese Cooking Techniques to create this vegetarian dish my daughter enjoys eating at home.


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.


1 1/2 - 2 Lbs Chinese or Japanese (long, thin) eggplants
1 Tsp Sugar
2 Tbsp Soy sauce
1 Tbsp Rice vinegar
1/2 Tsp Salt
2 Tbsp Vegetable oil
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
  1. 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.
  2. Peel eggplant and cut into strips 1/4" x 2".
  3. Mix together sugar, soy sauce, rice vinegar, and salt in a tea cup to make a sauce.
  4. 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.
  5. Add ginger and garlic and cook for 30 seconds.
  6. Add red pepper flakes and cook for 10 seconds.
  7. Add tofu and cook for 30 seconds.
  8. Reduce heat to medium. Add eggplant strips and sauce from tea cup. Cook 3-5 minutes until throughly heated, stirring often.
  9. Turn off heat and drizzle with sesame seed oil.
  10. Serve with rice and extra soy sauce.

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