Braised Eggplant with Tofu
Braised Eggplant with Tofu is pure comfort food. The eggplants are simmered until silky, resting on bean curd that have soaked up the vegetable juices!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 kg / 3.3 lb eggplant
- 500 g / 1.1 lb assorted mushrooms
- 300 g / 0.7 lb fried tofu
- 1 1/2 tsp pepper
- 2 tbsp sesame oil
- 1 tbsp honey ((or to taste))
- 4 tbsp vegetarian oyster sauce ((or any substitute))
- 3 tbsp light soy sauce
- 2 US cup coconut water
- 1 1/2 tsp vegetable stock powder
- 3 tsp salt ((or to taste))
- 1/2 US cup oil
- 1 1/2 US cup water
Instructions
- 1
Peel, then chop the eggplants into chunks roughly 10cm (4") thick.Note: Work quickly as the vegetable will start to brown as soon as it's peeled. You can keep them in lightly salted cold water to slow this process down if you plan to make a large serving.
- 2
Pour the oil into a pot over medium heat. When the oil's hot, add the eggplants in and stir through the vegetarian oyster sauce, sesame oil, vegetable stock powder, salt and light soy sauce to cook for 2 minutes.The eggplants will absorb the oil, so you might need to add more if it dries up.
- 3
Pour in the coconut water and let it simmer for 5 minutes.
- 4
Add the mushrooms in, mix them through and pour in the water.
- 5
Let it simmer on a low-medium heat for 30 minutes with the lid off. When the eggplants are just starting to break apart, add the tofu in to cook for another 10 minutes.Note: If you prefer your eggplant firmer, reduce the time spent on the heat.
- 6
Serve hot as is over rice!