Spicy Garlic Eggplant (鱼香茄子)

Ingredients

• 1 lb [450g] Japanese eggplant
• 2 oz [65g] firm tofu (pressed and mashed)
• 6 dried chilis (boiled until soft)
• 1 tablespoon finely minced ginger
• 3 cloves garlic (sliced)
• a handful of chopped green onions
• oil for cooking
• salt to taste
• 3/4 cup water with 1 teaspoon cornstarch (whisk to combine)
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 tablespoon Chenkiang vinegar
• 1 tablespoon cooking wine, Michiu (or sub with vegetable broth)

Instructions

1. 1

   Prepare the pairing ingredients: Place dried chilis in a small pot with 1 cup of water (enough to cover all the chilis) and bring it to a rolling boil. Then, cook until chili turns soft. Drain and chop chilis into tiny bits which should yield about 1 tablespoon.

2. 2

   Cut eggplant into 2" chunks, then heat a small tall pot with about 1 cup of oil to about 375°F (190°C).

3. 3

   Fry eggplant for 1 minute, remove and drain them on a paper towel to absorb excess oil.

4. 4

   Heat a non-stick pan over medium heat with a drizzle of oil and add in the mashed tofu. Pan-fry tofu until golden brown, then push to the side of the pan.

5. 5

   Add another swirl of oil in the pan, and sauté chili, ginger, and garlic until aromatic, about 1 minute.

6. 6

   Place in the partially cooked eggplant and season with soy sauce, sugar, vinegar, michiu, and give it a quick toss to combine.

7. 7

   Gradually add in the water with cornstarch then stir to mix all the ingredients together.

8. 8

   Let the mixture simmer until the sauce is thickened and eggplant is fork-tender. Season with more salt or soy sauce if needed.

9. 9

   Transfer to a serving bowl and serve warm with a bowl of your favorite cooked grain.