My childhood favourite | Cantonese style Eggplant with Chili Garlic Sauce

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini is lower in calories and bell peppers are often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, and canola oil is more budget-friendly.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave syrup is often less expensive.

Rinse and drain 1 cup of jasmine rice two to three times to remove excess starch.

In a small saucepan, combine rinsed rice and 1 cup of water; bring to a boil over medium-high heat.

Once boiling, stir the rice, reduce heat to medium-low, cover, and cook for 15 minutes.

Crush and peel 4 pieces of garlic and chop them.

Crush and chop 1 medium piece of ginger.

Deseed and chop 1 long red chili pepper.

Pat dry 175 g of extra firm tofu and crumble it into a bowl.

In a non-stick pan over medium heat, heat 1 tbsp of chili oil.

Sauté the crumbled tofu for 3 to 4 minutes until it has a crispy edge, then add 2 teaspoons of dark soy sauce and stir to coat.

Set the tofu aside.

In the same pan, add another tablespoon of chili oil and carefully place in the eggplant, allowing it to sear for 1-2 minutes before tossing.

Set the eggplant aside after searing.

In a sauté pan, heat 1 teaspoon of avocado oil and add garlic, ginger, and red chili pepper; sauté for 2-3 minutes.

Add the crumbled tofu back to the pan along with 1 tbsp plant-based oyster sauce, 1 tbsp soy sauce, and 1 tbsp doenjang.

Pour in 2 cups of veggie stock and add the eggplant; stir and turn the heat to medium-high.

Create a slurry with 2 teaspoons of potato or corn starch and some water; add it to the pan when the sauce comes to a boil, stirring until thickened.

Serve the eggplant with freshly steamed rice and garnish with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens