Elegant Stuffed Eggplant and Silken Tofu Stew
Delicious Eggplant Dish, Tofu and Eggplant Stew, Rolled Eggplant with Tofu, How to Make Tofu Stew
This dish is a delightful combination of soft tofu wrapped in thinly sliced eggplant and simmered in a savory soy sauce-based glaze. Perfect for those who love both eggplant and tofu, this ‘Rolled Eggplant with Tofu Stew’ offers a wonderful texture and flavor contrast. It’s a visually appealing dish that’s perfect as a side for rice or even for entertaining guests.
Main Ingredients
- 2 Eggplants (choose large, plump ones)
- 1 block Firm Tofu (firm tofu suitable for pan-frying is recommended)
- 5 Tbsp Potato Starch or Corn Starch (this will coat the tofu and eggplant, making them crispy)
- 2 pinches Salt (used to draw out moisture from the eggplant and tenderize it)
Braising Sauce
- 4 Tbsp Soy Sauce (provides a fundamental savory flavor)
- 1 Tbsp Cooking Wine (Mirin) (removes gamey odors and enhances flavor)
- 1 Tbsp Oyster Sauce (for a deep and rich umami taste)
- 2 Tbsp Oligosaccharide or Allulose (adds a subtle sweetness and gloss)
- 4 Tbsp Water (to adjust the sauce consistency so it’s not too salty)
- 1 Tbsp Sesame Oil (for a nutty finishing aroma!)
- A pinch of Toasted Sesame Seeds (for garnish)
- 4 Tbsp Soy Sauce (provides a fundamental savory flavor)
- 1 Tbsp Cooking Wine (Mirin) (removes gamey odors and enhances flavor)
- 1 Tbsp Oyster Sauce (for a deep and rich umami taste)
- 2 Tbsp Oligosaccharide or Allulose (adds a subtle sweetness and gloss)
- 4 Tbsp Water (to adjust the sauce consistency so it’s not too salty)
- 1 Tbsp Sesame Oil (for a nutty finishing aroma!)
- A pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, cut the tofu into sticks about 1.5 cm thick. It’s important to maintain this thickness, as very thin pieces can easily break apart.
Step 2
Trim the ends of the eggplants. Using a vegetable peeler, thinly slice the eggplant lengthwise into long strips. Thin slices will wrap around the tofu better and become tender when simmered. Sprinkle the sliced eggplant with 2 pinches of salt and let it sit for 5-10 minutes. This process draws out excess moisture and any bitterness, making the eggplant more tender. After salting, pat the eggplant strips thoroughly dry with paper towels.
Step 3
Let’s make the delicious braising sauce! In a bowl, combine 4 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp oyster sauce, 2 Tbsp oligosaccharide (or allulose), 4 Tbsp water, and 1 Tbsp sesame oil. Stir well until all ingredients are thoroughly mixed. Your flavorful braising sauce is ready!
Step 4
Wrap the thinly sliced eggplant strips around the prepared tofu sticks. Gently press to help the eggplant adhere to the tofu. Place 5 Tbsp of starch (potato or corn starch) on a wide plate and roll the wrapped tofu and eggplant in the starch, coating both sides evenly. A thin coating of starch will help achieve a crispier texture when pan-fried and allow the sauce to absorb well.
Step 5
Heat a frying pan with a generous amount of cooking oil over medium-low heat. Place the starch-coated tofu and eggplant rolls in the pan. Pan-fry them until golden brown and lightly crisp on all sides. Once the eggplant is slightly cooked and the tofu has a golden hue, pour in all of the prepared braising sauce. Once the sauce begins to simmer, reduce the heat to medium-low. Continue to simmer, flipping occasionally, for about 5-7 minutes, allowing the sauce to penetrate the tofu and eggplant until well-glazed. Your delicious Rolled Eggplant with Tofu Stew is now complete.
Step 6
Arrange the finished Rolled Eggplant with Tofu Stew attractively on a serving plate. Sprinkle with a pinch of toasted sesame seeds for added nutty flavor and visual appeal. Enjoy this wonderful dish with a side of warm rice!
