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Dou Dou (豆豆)

Tofu-Stuffed Eggplant — 釀茄子

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Taiwanese
Ingredients Method

Ingredients
  

  • 1 large Eggplant (茄子) Cut into slabs, not cut through
  • 200 g Soft tofu (嫩豆腐) Mashed into the filling
  • 5 Oyster mushrooms (秀珍菇) Finely chopped
  • 1 tbsp Edamame (毛豆) Frozen is fine
  • 1 tsp Salt or kombu-shiitake salt (鹽) For the filling
  • 1 tsp White pepper (胡椒粉) For the filling
  • 1/4 tsp Sugar (糖) For the filling
  • 1/4 tsp Five-spice powder (五香粉) For the filling
  • 1 tbsp Cornstarch (玉米粉) Binds the filling
Sauce (醬汁)
  • 1 tbsp Vegan oyster sauce (素蠔油) Or vegetarian stir-fry sauce
  • 1 tbsp Soy sauce (醬油) Light soy sauce
  • 1/2 tsp White pepper (胡椒粉)
  • 1/2 tsp Sugar (糖)
  • 1/4 tsp Salt (鹽)
  • 60 ml Water (水)
  • to taste Cornstarch slurry (太白粉水) To thicken
  • to taste White sesame seeds (白芝麻) To garnish

Method
 

  1. Wash the eggplant and cut it into thick diagonal slabs, cutting almost through but leaving the bottom connected so each piece opens like a book. Dust the inner cut surfaces lightly with dry cornstarch.
  2. Finely chop the oyster mushrooms. Mash the soft tofu with a fork until creamy, then add the mushrooms, edamame, salt, white pepper, sugar, five-spice and cornstarch. Mix until combined.
  3. Press a spoonful of filling into each eggplant cut. Heat oil in a non-stick skillet over medium-low heat and place filled pieces filling-side down first. Cook gently until golden, then flip to brown each side until tender, about 8-10 minutes.
  4. Stir together vegan oyster sauce, soy sauce, white pepper, sugar, salt and water in a small bowl. Add a little cornstarch slurry to thicken to a glossy, pourable sauce.
  5. Pour the sauce over the warm stuffed eggplant and let it bubble briefly. Garnish with white sesame seeds and serve hot with steamed rice.