Eggplant and Tofu Casserole
茄子豆腐煲
A hearty Chinese casserole featuring tender eggplant and silky tofu braised in a savory sauce with minced meat. Perfect comfort food combining vegetables and protein in rich, flavorful broth.
Servings
2-3 people
Prep Time
15 minutes
Cook Time
15 minutes
Spice Level
Mild
Ingredients
Instructions
Peel the eggplant and cut into rolling knife blocks, add 1 spoon of salt and marinate for ten minutes, cut the tofu into small pieces, cut the scallion, ginger, garlic, and chili.
Take 3 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of starch, 1 small spoon of sugar, a little salt, plus half a bowl of water and mix well.
Rinse the marinated eggplant and squeeze out the water.
Heat the wok and oil, add the eggplant and pan-fry until soft with slightly yellow surface, then remove.
Keep the base oil, add ground pork and stir-fry until color changes, add scallion, ginger, garlic, and chili and stir-fry evenly, add 1 spoon of cooking wine, 1 spoon of doubanjiang, stir-fry until fragrant.
Add the eggplant and tofu, pour in the seasoning sauce, cook over medium-low heat for 2-3 minutes.
Sprinkle with chopped scallion and serve.
