Stewed eggplant with tofu
By WhitneyWalsh
It's a super delicious home-cooked dish. It tastes great and is highly nutritious. Tofu and eggplant both have cosmetic effects and are very suitable for ladies who love beauty.
Recipe Recommendations
- North tofu 300 grams
- eggplant 100 grams
- red pepper appropriate amount
- minced garlic 1/2 tablespoon
- onion 1/2 tablespoon
- Jiang 1/2 tablespoon
- salt 1 teaspoon
- chicken essence appropriate amount
- sugar 1 teaspoon
- dark soy sauce 1/2 teaspoon
- sesame oil appropriate amount
- dry starch appropriate amount
- qingshui appropriate amount
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for Stewed eggplant with tofu
1
Group photo of ingredients.
2
Cut tofu into thick slices and fry in a frying pan until golden brown on both sides.
3
Put out oil control.
4
Wash the eggplant, cut it into thick slices, and mix well with appropriate amount of dry starch.
5
Put in a frying pan, fry until both sides are golden brown, and remove the oil to control (you can also put both in hot oil and fry through).
6
Shred peppers, cut seaweed sprouts and coriander stalks into sections and set aside.
7
Leave the base oil in the pan, add green onions, ginger and minced garlic to stir fry until fragrant, and add shredded seaweed.
8
Add soy sauce and light soy sauce and stir fry well.
9
Pour the fried tofu and eggplant into the pan and stir-fry well.
10
Add water and simmer until the soup thickens.
11
Sprinkle in shredded red pepper and coriander stalks.
12
Add salt, sugar, and chicken essence to taste, and finally sprinkle with some sesame oil to serve.Stewed eggplant with tofu Make Tips
Use a little more water when cooking, because tofu and eggplant absorb water easily.