Spicy Steamed Eggplant & Tofu Salad with Ginger Soy Sauce
What a delicious way to use eggplant! I am a big fan of eggplant. I can cook eggplant in many ways. Most often I cooked it in Indonesian style as bruises eggplant along with chili paste. Eggplants dishes are almost always great in many ways. And it tastes always good no matter how we cook it, stir-fries, steaming, salad, or even braising recipes. It’s always taste amazing. Here I am going to share one of my favorite dish when I was in Hong Kong based on eggplant. Chinese steamed eggplant. But since I have only one eggplant, it wouldn’t enough for two of us. So I am going to add tofu in this recipe.
- 1 eggplant (you can use more)
- 1 pack silk tofu (optional)
- Sliced bell peppers (optional)
- Sliced jalapeño (optional)
- Chopped cilantro or green onion as your preferred
- 2 tbsp soy sauce (less or more)
- Chopped Thai chili (optional) you can substitute with chili flakes if you like
- 1 tsp Ginger powder or you can use fresh grated ginger
- 1/4 tsp Chicken powder or mushrooms powder
- Sesame oil (I don’t use)
Boil a water in the steamer. Wash the eggplant drain up and cut into 3-4” long.
Rinse and pat dry the tofu. Cut it as you desired.
When the water is boiled then place the eggplants and tofu, steam for about 10-12 minutes until the eggplant cooked through or soft. (You can steam the eggplant and tofu separately if you want)
Transfer out and arrange it into a plate. Sprinkle bell paper and jalapeño on top.
Make a sauce by adding soy sauce, ginger, chicken powder in the bowl. Mixed well. Add chopped Thai chili or clili flakes and sesame oil if you use it. Add half of the cilantro. Combined well, and pour on top the eggplant salad.
Lastly sprinkle the rest of the cilantro as a decoration. And it’s done ✅ Enjoy the Spicy Steamed eggplant and tofu salad along with ginger soy sauce.
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