Braised Tofu with Eggplant

Nowadays, the nutritional eating movement is very popular. Vegetarian dishes have now attracted the attention of young people. In these vegetarian dishes, tofu and eggplant always go together from mixed salads and braised or stir-fried dishes. Today, I want to share with you a braised dish that is very delicious yet simple. As long as you have two main ingredients, tofu and eggplant, you can make this dish. If you can't find Asian Eggplant, the type of eggplant sold in American supermarkets can also be used as a substitute for Japanese Eggplant. Braised tofu with eggplant is a healthy and tasty vegetarian dish. You can use any type of eggplant, but I recommend Japanese eggplant for its tender texture and mild flavor.

Ingredients:

2 medium-sized Japanese eggplants

8 oz. of tofu

Spices: 

1 tsp minced ginger

1 clove of minced garlic

1 tbsp white onion 

Sauce for stir-frying:

1/2 cup vegetable broth or water

2 tablespoons soy sauce

1 tbsp oyster sauce

1 tablespoon black vinegar

1 tbsp Shaoxing wine

1 tsp sesame oil

Thickening:

1 tsp cornstarch

1 tbsp water

Directions:

- In a small bowl, whisk together vegetable broth, soy sauce, oyster sauce, black vinegar, Shaoxing wine, and sesame oil. This is your stir-fry sauce. Adjust the taste for your liking.

- In another small bowl, stir together cornstarch and water. This is your thickening agent.

- Cut the eggplant into 2-inch-long pieces and slice them lengthwise. Soak them in water with some vinegar for 15 minutes to prevent browning. Then rinse them and drain them well.

- Steam the eggplant pieces over boiling water for about 10 minutes until soft. Turn off the heat and set aside. You can fry the eggplant, but this method looks attractive to serve but not healthy to eat.

- Cut the tofu into bite-sized pieces and pat them dry with paper towels.

- Heat 3 tablespoons of oil in a large skillet over medium-high heat. Fry the tofu pieces until golden on both sides, turning occasionally. Transfer them to a plate and keep warm.

- Heat another tablespoon of oil over medium-high heat in the same skillet. Add ginger, garlic, and onion and sauté until fragrant, about 2 minutes.

- Add the stir-fry sauce and bring it to a boil. Then add the fried tofu and steamed eggplant and toss to coat with the sauce.

- Stir in the cornstarch mixture and cook until the sauce is thickened, stirring constantly.

- Sprinkle some chopped green onions on top and serve hot with rice.