Salt-and-pepper tofu with braised eggplant


  • Serves 4 people

  • Tofu
  • 900 gm silken tofu
  • 100 gm (2/3 cup) plain flour
  • 50 gm (1/3 cup) cornflour
  • 1 tbsp finely ground black pepper
  • 2 tbsp sea salt
  • 1 tbsp Chinese five-spice powder
  • For deep-frying: vegetable oil
  • To serve: boiled rice
  • Braised eggplant
  • 1 kg (about 3) eggplant
  • ½ cup vegetable oil
  • 5 cloves garlic, crushed
  • 1 tbsp finely grated ginger
  • 80 ml (1/3 cup) light soy sauce
  • 2 tbsp Shaoxing rice wine
  • 2 tbsp golden caster sugar
  • ½ tsp sesame oil
01   For braised eggplant, halve eggplant crossways then cut lengthways into thick wedges. Heat 2 tbsp vegetable oil in a large saucepan, add eggplant and cook over high heat for 5 minutes or until golden, add garlic and ginger, reduce heat to medium and sauté for 2 minutes or until fragrant, add remaining ingredients and 1 cup water and bring to the boil, cover, reduce heat to low and simmer for 40 minutes or until tender.
02   Cut silken tofu crossways into 1cm slices. Combine flours with pepper, salt and five-spice powder. Heat 6cm oil in a deep frying pan or saucepan to 180C, dust tofu in flour mixture, add to oil and deep-fry for 2 minutes or until golden, drain on an absorbent paper-lined plate and repeat with remaining tofu.
03   To serve, spoon eggplant among bowls, top with tofu and serve immediately with rice passed separately.







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