Recipe

Spicy Garlic Eggplant 鱼香茄子, Yú Xiāng Qiézi By @wo

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Spicy Garlic Eggplant ‘鱼香茄子, Yú xiāng qiézi’ by @woon.heng ❤️

Recipe (makes 2-3 servings)⁣
Ingredients:⁣
1lb [450g] Japanese eggplant⁣,
2oz [65g] firm tofu, pressed and mashed⁣
6 dried chilis, boiled to soften then chopped⁣
1 tablespoon finely minced ginger⁣
3 cloves garlic, finely minced⁣
a handful of chopped green onions⁣
oil for cooking⁣
salt to taste⁣
Sauce: 2 tablespoons soy sauce, 1 teaspoon sugar, 1 tablespoon Chenkiang vinegar, 1 tablespoon Michiu or vegetable broth⁣, 3/4 cup water with 1 teaspoon cornstarch⁣

Prepare the eggplant, cut into 2” chunks, and shallow pan fry for a minute.
Heat a non-stick pan over medium heat with a drizzle of oil and add in the mashed tofu. Pan-fry tofu until golden brown, then push to the side of the pan.⁣
Add another swirl of oil in the pan, and sauté chili, ginger, and garlic until aromatic, about 1 minute.⁣
Place in the partially cooked eggplant and season with soy sauce, sugar, vinegar, michiu, and give it a quick toss to combine.⁣
Gradually add in the water with cornstarch then stir to mix all the ingredients together and let the mixture simmer until the sauce is thickened and eggplant is fork-tender. Season with more salt or soy sauce if needed.⁣ Transfer to a serving bowl and serve warm with a bowl of your favorite cooked grain.⁣
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