Spicy Garlic Aubergine (Eggplant) & Tofu Stew Recipe | Verna Gao
Dive into the rich, spicy flavours of this garlic aubergine and tofu stew. Perfect for plant-based enthusiasts, this recipe brings Asian-inspired comfort to your table with minimal effort!
Ingredients
- 1 medium aubergine/eggplant, cut into wedges
- Block of silken tofu (medium-firm tofu also works here)
- 3 cloves garlic, minced
- 2 slices ginger, minced
- Bunch of spring onions, finely chopped
- 1 tbsp chili flakes (or use fresh chilies)
- 2 tbsp soy sauce
- 1 tbsp vegan oyster sauce
- 1 tbsp Chinese spicy bean paste (doubanjiang)
- 1 tsp sugar
- 250ml water
- Steamed rice
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