Chinese Eggplant and Tofu in Black Bean Sauce
Experience the bold flavors of Chinese Eggplant and Tofu in Black Bean Sauce—a savory, plant-based dish that’s irresistibly satisfying. Tender Chinese eggplants and crispy tofu cubes are coated in a rich, umami-packed black bean sauce made with fermented black beans, soy sauce, and a touch of garlic and ginger for an aromatic kick. This quick and easy recipe, ready in just 35 minutes, strikes the perfect balance between hearty and healthy. Finished with a drizzle of sesame oil and fresh scallions, this dish pairs beautifully with steamed rice or noodles for a complete, comforting meal. Perfect for weeknight dinners or as a vegan-friendly option that doesn’t skimp on flavor, this dish celebrates the vibrant tastes of Chinese cuisine.
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Recipe Information
Ingredients
- 2 medium-sized Chinese eggplants
- 400 grams Firm tofu
- 2 tablespoons Cornstarch
- 4 tablespoons Neutral oil (such as vegetable or canola)
- 4 minced Garlic cloves
- 1 tablespoon, minced Ginger
- 2 tablespoons Fermented black beans (or black bean paste)
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce (or vegetarian oyster sauce for vegan version)
- 1 teaspoon Sugar
- 0.5 cup Water
- 1 teaspoon Cornstarch (for slurry)
- 2 teaspoons Water (for slurry)
- 2 stalks, sliced Scallions
- 1 teaspoon Sesame oil
Instructions
Prepare the tofu by patting it dry with paper towels and cutting it into 1-inch cubes.
In a medium bowl, toss the tofu cubes with 2 tablespoons of cornstarch until evenly coated. This helps create a crispy texture when fried.
Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and pan-fry for 3-4 minutes per side until golden and crispy on all sides. Remove the tofu and set aside.
Cut the Chinese eggplants into thick batons (about 2-inch long pieces).
In the same skillet or wok, add 2 more tablespoons of oil and stir-fry the eggplants over medium-high heat for 6-7 minutes until they are soft and slightly charred. Remove and set aside with the tofu.
In the same skillet, reduce the heat to medium and stir-fry the minced garlic and ginger for 1 minute, until fragrant.
Add the fermented black beans (or black bean paste), soy sauce, oyster sauce, sugar, and 1/2 cup of water. Stir to combine and simmer for 1-2 minutes.
In a small bowl, mix 1 teaspoon of cornstarch with 2 teaspoons of water to create a slurry. Stir this into the sauce and cook for another 1 minute until the sauce thickens.
Return the tofu and eggplants to the skillet and toss gently to coat them evenly with the sauce. Cook for 2-3 minutes to heat everything through.
Add the sliced scallions and drizzle with sesame oil for a finishing touch. Stir gently and remove from heat.
Serve the dish hot with steamed rice or noodles.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3396 mg | 148% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 25.7 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
