My childhood favourite | Cantonese style Eggplant with Chili Garlic Sauce

By Yeung Man Cooking · 35 min

Ingredients

Instructions

1. Rinse the jasmine rice 2 to 3 times, drain, and put it in a small saucepan with 1 cup of water. Bring to a bubble over medium-high heat, stir, then reduce to medium-low, cover and cook for 15 minutes.
2. Crush and finely chop the garlic and ginger. Remove the seeds from the red chili and finely chop it. Pat the tofu dry and crumble it into a bowl. Remove the stems from the eggplants, cut each lengthwise into quarters, then cut each quarter into thirds.
3. Heat a nonstick pan over medium heat. Add 1 tablespoon of chili oil and the crumbled tofu and sauté 3 to 4 minutes. Add the dark soy sauce and sauté 1 more minute. Set the tofu aside.
4. Return the pan to medium heat and add the remaining 1 tablespoon of chili oil. Spread the eggplant in the pan and sear for a couple of minutes, toss, and sear for another couple of minutes. Set aside.
5. After the rice has cooked for 15 minutes, turn off the heat and let it steam for another 10 minutes.
6. Heat a sauté pan over medium heat. Add the avocado oil, then the garlic, ginger and chili. Sauté 2 to 3 minutes. Add the tofu, vegetarian oyster sauce, soy sauce and doubanjiang, stir well, then add the vegetable stock.
7. Add the eggplant, raise the heat to medium-high and stir. Mix the potato starch with a little water to make a slurry. When the sauce boils, lower the heat to medium, cover and cook 5 minutes.
8. Stir in the slurry while stirring the sauce, then turn off the heat. Plate and serve with cilantro and the steamed rice.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicGingerRiceTofuEggplantExtra firm tofu