Vegan Vietnamese Tofu and Eggplant – easy 20-minute recipe, make it a 30-minute meal by getting the rice on before you start, with sweet, sour and salty flavours.
- 400g/14oz firm tofu
- 2 medium sized eggplants (aubergines)
- 3 spring onions (scallions)
- 5cm/2″ ginger
- 3 medium garlic cloves
- 1–2 red chillies
- 2 Tbsp black bean sauce
- 1 Tbsp light soy sauce
- 1 tsp palm sugar (or half tsp regular white)
- 1/2 tsp salt
- freshly ground black pepper
- 1 Tbsp sesame seeds
- 1 tsp toasted sesame oil
- 3 tsp vegetable oil
- Cut up the tofu into little cubes, about 2cm (just under an inch) long or so.
- Slice the eggplants into 4 long strips, then cut them up into slices, about 1cm (half an in roughly) thick.
- Slice up your spring onion, fairly thinly, as in the pictures and separate the white and the greens.
- Finely chop the ginger and garlic, either with a knife or in a food chopper or even a pestle and mortar.
- Combine the black bean sauce, soy sauce and palm sugar in a small bowl and keep aside.
- Heat a wok up on medium high heat and heat up 2 tsp of the oil.
- Fry the tofu on the high heat for about 3 minutes, stirring, to crisp up the tofu, turning them to brown all over.
- Turn out the tofu onto a plate and keep warm.
- Heat another tsp of oil in the wok, still on medium high heat and sauté the white part of the spring onions, the ginger, garlic and chilli for 2 minutes until fragrant. The chillies are going to make you cough. If you like, add the chillies in later with the sauces.
- Add the eggplants in, turn the heat up and fry them for 3 minutes, browning and crisping the eggplants up in the process. This caramelises them and provides a lovely smoky, bittersweet flavour.
- Next, add the tofu, the combined sauces, the salt and freshly ground black pepper, stir and bring back to boil.
- Lower heat down and simmer (just bubbling) for another 5 minutes, at which time your eggplants should be just done. If you like your eggplants mushy, cook them for longer. Check seasoning, add a bit more salt if needed.
- Take off heat and stir in the sesame oil.
- Serve immediately, garnished with the sesame seeds and green part of the spring onions.
- Serve it with the rice you cooked, some slices of cucumber or tomatoes or some salad leaves, and you have a complete meal in 30 minutes.
- Category: Side dish
- Method: Easy
- Cuisine: Vietnamese
- Serving Size: 4
- Calories: 309.7
- Sodium: 442.6mg
- Fat: 15.2g
- Carbohydrates: 29.5g
- Fiber: 12.7g
- Protein: 21.g
Keywords: vegan, vietnamese, easy recipes, quick recipes