Braised Eggplant with Tofu in Garlic Sauce
- 2 pounds Chinese or Japanese eggplant (about 4 small), or small Italian eggplant, cut into 2-inch chunks
- 2 teaspoons Chinkiang vinegar
- 3/4 cup Shaoxing wine or dry sherry
- 1 tablespoon corn starch
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fermented broad bean chili paste
- 1 tablespoon toasted sesame oil
- 2 tablespoons vegetable oil
- 2 whole cloves garlic, smashed with the back of a knife, plus 4 more whole cloves garlic, thinly sliced
- 2 scallions, whites and greens thinly sliced and reserved separately
- 2 to 3 tablespoons finely minced preserved mustard root
- 1 (12.3 ounce) box firm silken tofu, cut into 1-inch chunks
- 2 to 3 tablespoons roughly chopped fresh cilantro leaves
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Chinese or japanese eggplant (2 pounds)
- Cilantro, fresh leaves (2 tablespoons)
- Garlic (2 whole cloves)
- Scallions (2)
- Condiments
- Chinkiang vinegar (2 teaspoons)
- Preserved mustard, root (2 tablespoons)
Soy sauce (3 tablespoons)
- Cooking & Baking
- Brown sugar (2 tablespoons)
- Corn starch (1 tablespoon)
- Fermented broad bean chili paste (1 tablespoon)
- Sesame oil, toasted (1 tablespoon)
- Vegetable oil (2 tablespoons)
- Refrigerated
- Silken tofu, firm (1 (12.3 ounce) box)
- Beer, Wine & Liquor
- Shaoxing wine or dry sherry (3/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 7, 2012 (1 year ago).
102 people saved this recipe.
