Description
A bold, umami-packed vegan stew featuring tender aubergine and delicate tofu simmered in a spicy garlic and bean paste broth. Perfectly paired with fluffy steamed rice, this dish brings comforting heat and rich flavor to the table.
Ingredients
Scale
- 1 medium aubergine/eggplant, cut into wedges
- 1 block silken tofu (medium-firm tofu also works)
- 3 cloves garlic, minced
- 2 slices ginger, minced
- Bunch of spring onions, finely chopped
- 1 tbsp chili flakes (or fresh chilies)
- 2 tbsp soy sauce
- 1 tbsp vegan oyster sauce
- 1 tbsp Chinese spicy bean paste (doubanjiang)
- 1 tsp sugar
- 250 ml water
Instructions
- Heat oil in a pan and sauté garlic, ginger, and spring onions until fragrant.
- Add aubergine wedges and cook until slightly softened.
- Stir in chili flakes, soy sauce, vegan oyster sauce, spicy bean paste, and sugar.
- Pour in water and simmer until aubergine is tender.
- Gently add tofu and simmer for a few more minutes to heat through.
- Serve hot with steamed rice.
Notes
- Use medium-firm tofu if you prefer a sturdier texture.
- Adjust chili flakes to your preferred spice level.
- For extra depth, add a dash of toasted sesame oil before serving.
Nutrition
- Serving Size: 1/4 of recipe with rice
- Calories: 220
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg