aubergine-tofu in chile bean sauce

Ingredients

• 1aubergine
• 400 gtofu
• 3 cmfresh ginger
• 2 clovesgarlic
• 3 tbspdoubanjiang or chilli bean sauce
• 2 tbsplight soy sauce (kecap asin)
• 500 mlwater
• 2 tbsppeanut oil
• 2spring onions

Instructions

1. 1

   Prepare the ingredients

   Cut the aubergine and tofu into cubes. Grate the ginger, finely slice the garlic and chop the spring onions.

2. 2

   Fry the aromatics

   Heat the peanut oil in a wok. Fry the garlic and ginger for 30 seconds.

3. 3

   Cook the aubergine

   Add the aubergine and fry it for 3 minutes.

4. 4

   Simmer the sauce

   Add the water, doubanjiang or chilli bean sauce, light soy sauce and tofu. Simmer for 2 minutes.

5. 5

   Add the garnish

   Scatter the chopped spring onions over the dish and serve.

What is aubergine-tofu in chilli bean sauce?

This is a quick aubergine and tofu dish built around a savoury, spicy bean sauce. Doubanjiang is a Chinese fermented chilli bean paste, while kecap asin is Indonesian light soy sauce; together they give the dish a punchy, salty base.

The recipe brings these flavours together with a simple wok method. Aubergine softens in the simmering liquid, while tofu takes on some of the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Aubergine supplies most of the dish's carbohydrate, while tofu contributes protein and peanut oil provides much of the fat. Serve it with a moderate portion of rice and add a simple vegetable side to make a more complete plate.

Choose the sauce

Doubanjiang: use it for a salty, fermented depth as well as chilli heat. If using another chilli bean sauce, check its saltiness before adding extra seasoning.

Light soy sauce: kecap asin contributes savouriness and salt. The recipe uses both it and the bean sauce, so taste the finished dish before deciding whether it needs anything more.

Prepare the aubergine and tofu

Even cubes: cut the aubergine and tofu to a similar size so they are easy to serve together. The recipe does not specify a cube size, so aim for pieces that hold their shape as they cook.

Tofu: handle it gently when adding it to the wok, particularly if it is soft, to help keep the cubes intact.

Build the flavour

Ginger and garlic: fry them in the oil for 30 seconds, just until fragrant. Keep them moving so they do not catch in the hot wok.

Aubergine: fry it for 3 minutes before adding the liquid. This gives it an initial cook in the seasoned oil, though it will continue softening as it simmers.

Check the texture

Aubergine: it should be tender after simmering, rather than firm and raw in the centre. The stated simmer is brief, so check a piece before serving.

Tofu: the method adds tofu for a 2-minute simmer. Avoid vigorous stirring, which can break up the cubes.

Serve it with

Rice: serve the dish with steamed rice to soak up the salty, spicy sauce. Noodles are another practical pairing.

Spring onions: add them at the end as directed, so their fresh, mild onion flavour contrasts with the cooked sauce.

Recipe notes & tips

• Prepare and cut all the ingredients before heating the wok, as the frying stages move quickly.
• Use a wok or a wide pan so the aubergine can be spread out while frying.
• Keep the garlic and ginger moving during their 30-second fry to prevent them catching.
• Taste the sauce before serving, since chilli bean sauces can vary in saltiness and heat.
• Fold the tofu through gently to keep the cubes from breaking apart.

Variations

• Adjust the heat: use less chilli bean sauce for a milder result.
• Add greens: stir in a handful of leafy greens during the short simmer.
• Finish with sesame: scatter toasted sesame seeds over the dish just before serving.
• Use firmer tofu: choose firm tofu if you want cubes that are easier to handle.
• Serve with noodles: spoon the aubergine and tofu over cooked noodles instead of rice.

Common mistakes to avoid

• Burning the aromatics: fry the garlic and ginger for only 30 seconds, keeping them moving.
• Crowding the wok: use a wide pan so the aubergine can fry rather than steam.
• Undercooking the aubergine: check that a piece is tender before serving.
• Breaking up the tofu: add it carefully and stir gently during the simmer.
• Over-seasoning early: taste the sauce before adding anything extra because both sauces are salty.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions