Print

Spicy Garlic Aubergine (Eggplant) & Tofu Stew

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bold, aromatic, and deeply satisfying, this Spicy Garlic Aubergine & Tofu Stew combines silky eggplant, hearty tofu, and a rich, garlicky broth infused with chili and soy. Perfect for cozy dinners or meal prep, it’s a plant-based stew with serious flavor punch.

Ingredients

  • Aubergine (Eggplant): 2 medium, cubed – meaty and soft when cooked
  • Firm Tofu: 400 g, pressed and cubed – adds protein and texture
  • Garlic: 4–5 cloves, minced – aromatic and pungent
  • Ginger: 1 inch, grated – adds warmth and zest
  • Onion: 1 medium, thinly sliced – flavor base
  • Chili Paste or Flakes: 1–2 teaspoons – customizable heat
  • Soy Sauce: 2 tablespoons – rich, salty umami
  • Rice Vinegar: 1 teaspoon – adds balance and brightness
  • Vegetable Broth: 1½ cups – the stew’s flavorful base
  • Sesame Oil: 1 teaspoon – nutty aroma and sheen
  • Cornstarch (optional): 1 teaspoon dissolved in water – for light thickening
  • Spring Onions: 2, sliced – light and fresh finish
  • Fresh Cilantro or Basil: a handful – adds freshness at the end

Instructions

  1. Preheat & Prep: Warm your Dutch oven or pot with a drizzle of oil over medium heat.
  2. Sauté Aromatics: Add onion, garlic, and ginger. Sauté until fragrant and translucent.
  3. Brown Aubergine: Add cubed aubergine, cooking until slightly soft and beginning to brown.
  4. Add Flavor: Stir in chili paste/flakes and tofu cubes. Let the tofu absorb the flavors briefly.
  5. Create the Broth: Pour in soy sauce, rice vinegar, vegetable broth, and sesame oil. Bring to a gentle simmer.
  6. Gently Simmer: Cover and simmer for about 10–12 minutes, until aubergine is soft and tofu is heated through.
  7. Optional Thickening: Stir in cornstarch slurry if you want a thicker consistency.
  8. Final Touch: Remove from heat and stir in sliced spring onions and fresh herbs.
  9. Serve Hot: Ladle into bowls and enjoy—with rice or crusty bread for dipping.

Notes

  • Press tofu for at least 15 minutes before cooking to improve texture and absorb flavor.
  • Use fresh herbs and lime juice at the end to brighten the stew.
  • For a creamier version, add a spoonful of tahini or coconut milk at the end.
  • Store in airtight container for up to 4 days; reheat gently to serve.

Nutrition

Find it online: https://tastyze.com/spicy-garlic-aubergine-eggplant-tofu-stew/