Prep time: 30 minutes
Cooking time: 20 minutes
Yields: serves 4 with steamed rice.
tofu (1/2 of the package) drained from its brine.
eggplant cut into small pieces (3/4 inch thickness)
1/2 tsp salt
1 cup cornstarch for dredging the eggplant and tofu
1 cup cooking oil
4 tbsp ginger, peeled and sliced thinly
10 cloves garlic, minced
1/2 cup fermented black beans – drained from brine and washed with cold water
1/4 cup oyster sauce
1/2 cup chicken stock
1 pc serrano pepper, sliced thinly – soaked in cold water to lessen the spicyness
slurry – 2 tbsp cornstarch dissolved in 1/2 cup water
1/2 cup chopped green onions
Place eggplant in a bowl and add salt. Combine all and set aside.
Salt will remove the liquid from the eggplant making it crispy when fried.
use paper towel to remove the liquid and saltiness after.
Preheat oil to 350 F.
Coat with cornstarch in a bowl and fry until brown (4 minutes)
Dredge tofu with cornstarch as well and fry until brown. (4 minutes)
Set tofu and eggplant on the side.
remove cooking oil from the pan leaving only 2 tbsp for cooking the rest of the ingredients.
Saute ginger for 45 seconds then add garlic and cook fo 30 seconds.
Add tausi or blackbeans and oyster sauce
Add chicken stock
Bring to a boil (2 minutes)
then add eggplant and tofu.
Stir in slurry and combine until sauce has thickened.
Add serrano pepper and scallions
Turn off heat and serve with steamed rice.
cookware purchase: https://www.heritagesteel.us/pages/ch…