Steamed Eggplant with Fermented Tofu

Ingredients

Instructions

1. 1

   Prepare the eggplant. Wash and trim the long Asian eggplants. Cut them into 2-inch long sections, then halve each section lengthwise. Arrange them on a heatproof dish.

2. 2

   Prepare the sauce. In a small bowl, mash the fermented white tofu cubes with the back of a spoon. Add the fermented tofu brine, minced garlic, minced ginger, sugar, sesame oil, and water. Mix well until a smooth paste forms.

3. 3

   Steam the eggplant. Spoon the prepared sauce evenly over the arranged eggplant. Place the dish into a preheated steamer and steam for 15-20 minutes, or until the eggplant is very tender.

4. 4

   Finish the dish. Carefully remove the steamed eggplant dish from the steamer. Sprinkle the chopped green onion whites over the eggplant.

5. 5

   Heat the oil. In a small saucepan, heat the vegetable oil over medium-high heat until it just begins to smoke.

6. 6

   Drizzle and garnish. Carefully pour the hot vegetable oil over the green onions on the eggplant. Garnish with the remaining chopped green onion greens and sliced fresh red chili (if using). Serve immediately with steamed rice.