Spicy Eggplant and Minced "Tofu" Meat
A plant-based adaptation of the classic Sichuan dish: Tender, velvety eggplant wedges with finely crumbled tofu to mimic the savory depth and texture of minced meat.
Ingredients
- 2 unitsChinese eggplants
- 1 blockFirm Tofu
- 1 stickScallions
- 2 tbspSpicy Broad Bean Paste
- 1 tbspGarlic, minced
- 1 tbspSalt
- 1 tbspWhite Rice Vinegar
- 2 tbspCooking Oil
Instructions
- 1
Cut the eggplants into wider strips. Soak them in a big bowl of cold water with 1 tbsp salt and 1 tbsp vinegar, for 15 minutes.
- 2
Drain the eggplants strips, transfer them to a bowl, and steam for 20 minutes.
- 3
Remove the eggplant from the heat after steaming. Once cool enough to handle, hand-shred them into smaller strips.
- 4
Remove the tofu block from its container and drain thoroughly. Transfer to a bowl and mash by hand until it reaches a fine, minced-meat texture.
- 5
Pan-fry the crumbled tofu in a skillet until golden brown, then set aside.
- 6
Heat the cooking oil in a pan over medium heat, then add the minced garlic and doubanjiang (broad bean paste). Sauté until fragrant.
- 7
Add the steamed, shredded eggplant strips to the pan and stir well to coat them in the fragrant sauce.
- 8
Add the golden brown tofu crumbles.
- 9
Toss everything together until the eggplant and tofu are evenly coated and heated through. Add a splash of water if needed for extra sauce, and simmer briefly to combine.
- 10
Toss in the chopped scallions and sliced chilis (chili is optional) right at the end, stirring for 30 seconds until fragrant before taking the pan off the heat.
- 11
Transfer to a serving plate and serve immediately.
- 12
Serve immediately hot with steamed rice.
