Braised Eggplant and Firm Tofu with Salted Black Beans

Ingredients

Instructions

1. 1

   Heat vegetable oil in a wok over medium-high heat. Pan-fry the firm tofu until golden brown on all sides. Remove and set aside.

2. 2

   Add the Chinese eggplant to the wok and stir-fry until softened and slightly browned. Remove and set aside.

3. 3

   In the same wok, add a little more vegetable oil if needed. Sauté the minced garlic, minced ginger, and mashed salted black beans until fragrant.

4. 4

   Deglaze the wok with Shaoxing wine, then add vegetarian oyster sauce, light soy sauce, sugar, and water. Bring the sauce to a simmer.

5. 5

   Return the pan-fried tofu and stir-fried eggplant to the wok. Stir gently to coat them with the sauce.

6. 6

   Cover the wok and braise for 8-10 minutes, or until the eggplant and tofu have absorbed the flavors.

7. 7

   Uncover, stir in the cornstarch slurry to thicken the sauce to your desired consistency.

8. 8

   Garnish with chopped spring onion before serving hot with steamed rice.