Take one look and you’ll KNOW that Mum’s Braised Eggplant with Tofu is everything comfort food needs to be. The eggplants are simmered until silky, resting on plump bean curd pieces that have soaked up all the vegetable juices. For our sauce lovers out there, this one’s perfect for pouring over rice!
Love this style of cooking? Try it with extra mushrooms!
A wholesome balance of flavors for every meal
There’s just something incredible about eggplants when they’re cooked in sauces. Whether you’re stir frying, stuffing, soaking or stewing them in a curry, each piece will absorb ALL the flavors and turn an everyday vegetable into something magical.
That’s what happens when Mum steps into the kitchen and starts making her Braised Eggplant with Tofu! As soon as it starts slowly bubbling, that’s when you KNOW all the flavors are slowly fusing into a beautiful savory medley.
But the real star isn’t the soft, plump tofu oozing with juices or the perfectly springy mushrooms that have soaked in all the seasoning.
The star of this dish is in the sauce.
It’s the sauce that you can drown your rice in. And what that looks like in your bowl is a melting volcano of the most tender eggplant pieces. Its taste will be a complete fusion – earthy mushroom liquid, natural vegetable sweetness and a deep soy flavor.
Seriously, there’s no turning back. Get your pot ready because this is the perfect way to ease into a weeknight!
Why this recipe works
- Adding fried tofu means the dish has another texture for you to enjoy.
- Using assorted mushrooms creates depth of flavor.
- Coconut water keeps the recipe naturally sweet.
What you’ll need
About the ingredients
We used fresh assorted mushrooms for Mum’s Braised Eggplant and Tofu recipe, but you can choose whichever you like. Our selection includes shiitake, pearl and oyster mushrooms.
There are two main types of eggplants that can be found in supermarkets (the thin long ones or the bigger round ones). Both will work well in this dish.
Since Mum is vegetarian, we opted for a vegetarian oyster sauce, but you can use the regular one or any other substitute.
How to make this recipe
Peel, then chop the eggplants into chunks roughly 10cm (4″) thick.
Note: Work quickly as the vegetable will start to brown as soon as it’s peeled. You can keep them in lightly salted cold water to slow this process down if you plan to make a large serving.
Pour the oil into a pot over medium heat. When the oil’s hot, add the eggplants in and stir through the vegetarian oyster sauce, sesame oil, vegetable stock powder, salt, honey and light soy sauce to cook for 2 minutes.
The eggplants will absorb the oil, so you might need to add more if it dries up.
Pour in the coconut water and let it simmer for 5 minutes.
Add the mushrooms in, mix them through and pour in the water.
Let it simmer on a low-medium heat for 30 minutes with the lid off. When the eggplants are just starting to break apart, add the tofu in to cook for another 10 minutes.
Note: If you prefer your eggplant firmer, reduce the time spent on the heat.
Serve hot as is over rice!
Recipe FAQs
This might happen at the beginning when they’re being cooked with oil. Since the vegetable soaks up liquid very quickly, it will dry out the pot and start to char everything inside. Make sure to keep the pot well oiled or add 1/2 cup of the water to bring the temperature down.
Of course! Mum just prefers to use honey, but you can certainly use whichever sweetener you prefer. Just remember to adjust the seasoning to taste.
Our family likes it with more sauce, so we add more liquid to the pot. If you prefer it with less sauce, just add enough coconut water (or water) to preference. Factor in how much it will reduce by as it simmers.
Tips for the best results
- Keep the heat to a simmer. This will help the flavors infuse with each other and prevent burning.
- Use fresh coconut water. You’ll get a naturally sweeter sauce that comes from fresh ingredients.
- Avoid stirring too much. As the eggplants cook and soften, any movement will break them apart and turn them into a mushy pile.
Try these amazing vegetarian recipes!
- Lo Han Jai (Buddha’s Delight 罗汉斋) – This is Grandma’s Lunar New Year stew that we all love. It’s so special that she only makes it once a year!
- Bì Chay (Vegetarian Shredded Pork) – Get ready for your mouth to be excited by all the textures in this meatless dish. The vegetables are fried until crispy so there’s no boring bite.
- Bún Riêu Chay (Vegetarian Tomato Noodle Soup) – Deliciously tangy and complemented with a variety of toppings, this is Mum’s version of a classic Vietnamese noodle soup.
- Mushroom and Chinese Cabbage Soup – Try this easy and homey soup that uses simple seasonal produce.
- Rice Cooker Rice with Mushrooms and Chinese Broccoli – If you have a rice cooker, you’ve got to try this rice cooker rice packed with flavor and tons of goodies!
Want more home cooked recipes?
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Braised Eggplant with Tofu
Ingredients
- 1 1/2 kg / 3.3 lb eggplant
- 500 g / 1.1 lb assorted mushrooms
- 300 g / 0.7 lb fried tofu
- 1 1/2 tsp pepper
- 2 tbsp sesame oil
- 1 tbsp honey (or to taste)
- 4 tbsp vegetarian oyster sauce (or any substitute)
- 3 tbsp light soy sauce
- 2 US cup coconut water
- 1 1/2 tsp vegetable stock powder
- 3 tsp salt (or to taste)
- 1/2 US cup oil
- 1 1/2 US cup water
Instructions
- Peel, then chop the eggplants into chunks roughly 10cm (4") thick.Note: Work quickly as the vegetable will start to brown as soon as it's peeled. You can keep them in lightly salted cold water to slow this process down if you plan to make a large serving.
- Pour the oil into a pot over medium heat. When the oil's hot, add the eggplants in and stir through the vegetarian oyster sauce, sesame oil, vegetable stock powder, salt and light soy sauce to cook for 2 minutes.The eggplants will absorb the oil, so you might need to add more if it dries up.
- Pour in the coconut water and let it simmer for 5 minutes.
- Add the mushrooms in, mix them through and pour in the water.
- Let it simmer on a low-medium heat for 30 minutes with the lid off. When the eggplants are just starting to break apart, add the tofu in to cook for another 10 minutes.Note: If you prefer your eggplant firmer, reduce the time spent on the heat.
- Serve hot as is over rice!
Video
Notes
- Keep the heat to a simmer. This will help the flavors infuse with each other and prevent burning.
- Use fresh coconut water. You'll get a naturally sweeter sauce that comes from fresh ingredients.
- Avoid stirring too much. As the eggplants cook and soften, any movement will break them apart and turn them into a mushy pile.
- We used fresh assorted mushrooms, but you can choose whichever you like. Our selection includes shiitake, pearl and oyster mushrooms.
- There are two main types of eggplants that can be found in supermarkets (the thin long ones or the bigger round ones). Both will work well in this dish.
Eggplant is my favorite vegetable and this recipe really is comfort food. Tatsy, nutritious and easy to make – thank you for sharing!
Thank you for a great vegetarian recipe. I love using eggplant in vegetarian main courses. It adds so much texture and compliments other veggies so well.
I didn’t realize there was vegetarian oyster sauce! I need to get my hands on some so I can try out this delicious recipe soon!
I am getting the ingredients today to try this we love eggplant and vegan here just need to find that sauce THANKS!!
Oh this looks interesting. I was looking for an aubergine recipe that was different. Thanks for sharing your family recipe, I have added it to my family meals next week.
You’re very welcome, Jacq! I hope you enjoy it as much as we do!