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Spicy Tofu and Eggplant

2 tablespoons peanut or vegetable oil
1 pound Japanese or regular eggplant, 1 inch slices or diced in 1-inch cubes if using regular eggplant
1 tablespoon ginger, peeled and minced
1 tablespoon garlic, peeled and minced
¼ cup chicken stock or water
1 teaspoon sugar
1 tablespoon Shao Hsing wine  (Chinese Rice Wine, available at any well-stocked Asian market)
2 1/5 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
2 Serrano peppers, minced
1 14-ounce piece of semi firm tofu, drained, placed in paper towels overnight, sliced into ½ - ¾ inch diced pieces
2 tablespoons roughly chopped cilantro
3 tablespoons chopped roasted, salted peanuts

Heat the oil in a very large sauté pan or work over medium heat. Add the eggplant and cook stirring every once in a while. When the eggplant is just cooked through, remove with a slotted spoon and place on a cloth napkin or paper towels. DO NOT drain the oil.

Into the hot pan, add the ginger and garlic and cook, stirring constantly, for about a minute. At the same time, mix the stock, sugar, wine, soy and cornstarch with a whisk until mixed well. Add the mixture into the pan, stirring well. Add the chilies, tofu and eggplant into the pan stirring. Heat through then place the mixture into a nice serving dish, garnish with cilantro and peanuts.