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Preparation
40 minutes
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Cooking
20 minutes
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Difficulty
Easy
Today TasteVN will guide you in making a fried dish from eggplant and tofu, which is a flavorful and incredibly appealing dish. Suitable for vegetarian days. Let’s get cooking right away to make this simple yet delicious fried dish!
Ingredients for Stuffed Eggplant with Tofu For 2 people
Eggplant 200 gr White Tofu 100 gr (tofu) Carrot 1/2 piece Wood Ear Mushrooms 50 gr Spring Onions 2 stalks Cilantro 1 stalk Chili 1 piece Minced Garlic 1 tablespoon Cooking Oil 2 tablespoons Soy Sauce 2 tablespoons Common Seasoning a little (salt/ sugar/ seasoning powder/ pepper)
How to Choose Fresh Ingredients
How to choose fresh eggplant
- When choosing eggplant, look for those with smooth, shiny skin, bright color, elongated shape, and still have the stem attached.
- Choose those that feel heavy and firm in hand, not soft or dented.
- Avoid soft, overly large or small ones, and those with dark color and dents when touched.
How to choose good tofu (bean curd) without gypsum
- When choosing tofu, look for pieces that are off-white in color; these are the good tofu. If the tofu is yellowish or yellow, it contains gypsum.
- You should pick up the tofu piece to choose a good one; select pieces that feel light and soft when held. If it feels heavy, firm, a bit hard, or too square, you should not choose it.
- Avoid selecting pieces that have a lime smell and pre-fried tofu, as it will be difficult to check if the tofu is still good when it is pre-fried.
- To ensure hygiene and safety for your family’s health, you can make tofu at home according to the recipe below.
How to prepare Stuffed Eggplant with Tofu
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Prepare the ingredients
After buying eggplants, wash them thoroughly, then cut off the ends, and then cut into pieces about 2 finger lengths. Hollow out the insides, then soak the eggplants in diluted saltwater for about 10 minutes. After that, take them out, rinse thoroughly, and let them drain.
For carrots, cut off the tops, peel them, slice thinly, then julienne, and finally dice into small cubes.
For dried wood ear mushrooms, soak in water for about 30 minutes to rehydrate, then rinse, cut off the stems, and dice them finely.
Chives and cilantro should have the roots trimmed, old leaves removed, then finely chopped.
Small chili peppers should be washed and chopped finely.
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Marinate the filling
Add 100g of tofu to a bowl, then add the prepared carrots and mushrooms, along with 1/2 of the chopped green onion and cilantro. Add 1/2 teaspoon of seasoning and 1/2 teaspoon of pepper, then use a fork or spoon to mix well and mash the tofu.
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Stuffing and frying eggplant
You use a spoon to scoop the seasoned bean filling into the hollowed-out eggplant slices, filling them up and pressing tightly at both ends. Do this until you run out of filling.
Place a pan on the stove, add 2 tablespoons of cooking oil and heat it up. When the oil is hot, add the stuffed eggplant to fry until both sides are golden, about 3 minutes on medium heat, then flip them over. Once both sides are golden, turn off the heat and remove them to drain the oil.
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Making eggplant sauce
You reuse the pan and oil you just fried the eggplant in, add 1 tablespoon of minced garlic and 1 small chili pepper chopped into the pan to sauté until fragrant. When the garlic is golden, add 1 teaspoon of sugar, 2 tablespoons of soy sauce, and 1/2 cup of water, and stir well over medium heat.
When the sauce starts to boil, you can adjust the seasoning to taste, then add the fried stuffed eggplant, cover the lid, and cook for 3 minutes on medium heat. After 3 minutes, flip them over and continue cooking for another 3 minutes, then turn off the heat.
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Final Product
Now place the stuffed eggplant with tofu along with the sauce on a plate, add a bit of scallion and enjoy. The eggplant is chewy, soft, and sweet, while the filling is full of flavor, making it a delicious and easy dish ideal for vegetarian days. Served with a bit of white rice is perfect.
With the recipe for stuffed eggplant with tofu provided by TasteVN, I hope you will successfully make it to treat your family!
*Refer to the recipe and images from the YouTube channel TasteShare
