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Sticky Eggplant & Tofu

Sticky, saucy eggplant and tofu with bold ginger-garlic heat
Tender asparagus and red onion melt into every glossy bite
Sweet-salty, spicy, and irresistibly comforting—serve it warm

dinner ⏱ 20 min 583 kcal / portion 56.5 g carbs / portion (estimated) vegetarian soy

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Sticky Eggplant & Tofu
v2 · rb0e705f985 20260727Z1751 1 piece eggplant 2 tsp oil 1 piece red onion 1 piece red chili inch 2 tbsp chili bean paste 6 pieces asparagus 280 g tofu cubes 2 tsp cornstarch 1 piece basmati rice pack 🔪 cut eggplant into strips 🍳 ⏱ 4-5 min sear eggplant in hot oil 🍳 ⏱ 2 min slice red onion thin and fry 🔪 finely chop ginger and garlic 🔪 slice red chili thin 🍳 sauté chili bean paste with aromatics until fragrant 🍳 add water and bring to a boil for a few minutes and set aside 🌀 combine vegetables and thicken the sauce for a few minutes 🍳 cube tofu and fry until lightly golden 🍳 stir cornstarch into the sauce and simmer to thicken 🍳 add tofu and asparagus to the thickened sauce and simmer 🍳 cook basmati rice Sticky Eggplant & Tofu 🎉 1 piece ginger inch 2 pieces garlic cloves 50 ml water 200 ml vegetable boullion 2 tbsp soy sauce ginger, garlic water, vegetable boullion, soy sauce cornstarch 3 pieces asparagus
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Preparation steps

  1. cut eggplant into strips
  2. sear eggplant in hot oil for 4-5 min
  3. slice red onion thin and fry for 2 min
  4. finely chop ginger and garlic
  5. slice red chili thin
  6. sauté chili bean paste with aromatics until fragrant
  7. add water and bring to a boil for a few minutes and set aside
  8. combine vegetables and thicken the sauce for a few minutes
  9. cube tofu and fry until lightly golden
  10. stir cornstarch into the sauce and simmer to thicken
  11. add tofu and asparagus to the thickened sauce and simmer
  12. cook basmati rice

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