Vietnamese Caramelized Tofu and Eggplant Stew
This Vietnamese-inspired stew combines the rich flavors of caramelized tofu with tender eggplant, all simmered in a savory sauce featuring soy and ginger. It's a cozy, hearty dish that's perfect for cooler autumn days. Serve it with jasmine rice for a complete meal.
Ingredients
- 2 tablespoons vegetable oil
- 14 ounces firm tofu, drained and cubed
- 1 large eggplant, cut into 1-inch cubes
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 cup vegetable broth
- 2 tablespoons lime juice
- 2 green onions, sliced
- Fresh cilantro, for garnish
- Flaky sea salt, to taste
- Black pepper, to taste
Method
- Heat the vegetable oil in a large pot over medium-high heat. Add the cubed tofu and cook until all sides are golden brown, about 8 minutes. Remove the tofu and set aside.
- In the same pot, add the eggplant cubes. Cook until they become golden and start to soften, about 5 minutes. Remove and set aside with the tofu.
- Add the sliced onion to the pot and sauté until translucent, about 4 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute more.
- Return the tofu and eggplant to the pot. Add the soy sauce, brown sugar, and vegetable broth. Bring the mixture to a simmer and cook until the eggplant is tender, about 15 minutes.
- Stir in the lime juice and adjust seasoning with flaky sea salt and black pepper to taste.
- Garnish with sliced green onions and fresh cilantro before serving. Serve hot with jasmine rice.