{"id":27446,"date":"2022-08-27T13:01:13","date_gmt":"2022-08-27T05:01:13","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=27446"},"modified":"2024-03-01T17:38:36","modified_gmt":"2024-03-01T09:38:36","slug":"eggplant-with-tofu","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/eggplant-with-tofu\/","title":{"rendered":"Eggplant with tofu – How to prepare it at home (absolutely delicious)"},"content":{"rendered":"\n

Eggplant and tofu behave like sponges, absorbing any flavor that cooks together. <\/p>\n\n\n\n

Therefore, they are delicious when cooked with Szechuan sauce, which is spicy and savory.<\/p>\n\n\n\n

I will show you how to prepare this Szchua-style vegetarian dish, with a few variations in the recipe, and I will show you the details.<\/p>\n\n\n\n

If you follow this recipe closely, you will reproduce the familiar flavor of eggplant tofu you have tasted at the Chinese restaurant.<\/p>\n\n\n\n

Let’s get to the details right now.<\/p>\n\n\n\n

Note: Eggplant is also called aubergine or brinjal. <\/p>\n\n\n\n

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Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

How to cook Szechuan-style eggplant and tofu<\/h2>\n\n\n\n

This eggplant tofu recipe is based on the popular braised eggplant with Chinese garlic sauce (\u9c7c\u9999\u8304\u5b50) with some variations. It is a vegetarian dish, but you can add some minced meat to enhance the flavor.<\/p>\n\n\n\n

1. Technique to cook eggplants<\/h2>\n\n\n\n

a. Cut the eggplant<\/h4>\n\n\n\n
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  1. Chinese Eggplant is preferred because it is less bitter. However, you can use Japanese eggplant or other Asian eggplants to cook this dish.<\/li>\n\n\n\n
  2. Cut the eggplant into large sticks, about 2 inches in length.<\/li>\n\n\n\n
  3. The flesh of the fresh eggplant will turn color after exposure to air. You can prevent this from happening by soaking it in water.<\/li>\n<\/ol>\n\n\n\n

    b. How to prep eggplant before cooking<\/h4>\n\n\n\n

    It is tricky to cook eggplant because it can quickly become soggy and lose its vibrant, purplish color. However, you can use the following steps to overcome this problem:<\/p>\n\n\n\n

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    1. First, add salt and vinegar <\/a>to the eggplant pieces and mix well.<\/li>\n\n\n\n
    2. After ten minutes, the salt will draw moisture from the spongy texture of the eggplants.<\/li>\n\n\n\n
    3. Next, place the eggplant pieces in a single layer on paper towels t<\/a>o remove the excess moisture.<\/li>\n<\/ol>\n\n\n\n

      This step helps to make the eggplants less bitter and less likely to become soggy, even if they are overcooked. In addition, vinegar lowers the pH and helps retain the eggplant’s color.<\/p>\n\n\n\n

      c. Two ways to cook the eggplants<\/h4>\n\n\n\n

      You can choose to steam or deep-fry the eggplants.\u00a0<\/p>\n\n\n\n

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      1. Steam the eggplants over high heat. They will become soft but not soggy after steaming for ten to fifteen minutes. This method is healthier than deep-frying, but the eggplants will lose their bright color due to prolonged steaming. Therefore, I choose this method if I cook at home since healthy cooking is more important than presentation.<\/li>\n\n\n\n
      2. Deep-fried eggplant for two minutes is the best way to retain the bright, purplish color of the eggplants. The eggplants will become slightly oily, but you will keep the eggplant’s bright, purplish color. I will use this method to prepare when I cook it in my restaurant. Place the fried eggplants on a paper towel to remove the excess oil.<\/li>\n<\/ol>\n\n\n\n

        Note: <\/p>\n\n\n\n