Stuffed Eggplants and Tofu (釀茄子豆腐 – Yeung kei ji dau fu)
As I’ve said before (see my stuffed peppers post), I make this dish time and time again because I love it that much. This time, I made 煎釀三寶 (jeen yeung sam bo) with the other two ingredients: eggplants and tofu. I also included a slightly different fragrant ingredient: Chinese sausage. If you like, you can use the black bean sauce from the stuffed peppers recipe, but you know what, I had enough time in the kitchen that day! So, hubs will have to settle for this! The Chinese sausage is actually flavourful enough that you don’t need sauce, but you can sprinkle with soy sauce if you prefer.
- 1 Chinese eggplant, cut diagonally (for increased surface area)
- 1 block firm tofu, sliced
- Large container of fresh fish paste (~1.5 cups)
- 1 Chinese sausage, rinsed and chopped
- 2 spring onions, chopped
- 4 Chinese mushrooms, soaked 5hrs (or 1/2hr with warm water) and chopped
- 1 tbsp dried shrimp, soaked 10min and chopped
- Pinch of salt and white pepper
- In a large mixing bowl, mix the Chinese sausage, spring onions, mushrooms, dried shrimp, salt and pepper with the fish paste.
- With a small silicone spatula, evenly spread the fish paste onto the slices of eggplant and tofu, tapering at the slides to help it stick together.
- Heat up a lug of oil in a cast iron pan or wok on medium heat. Panfry the eggplants on both sides, fish side first, about 3-4min per side.
- Scoop up on a paper towel-lined plate to soak up excess oil.
- Repeat with tofu.