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Aubergine Stuffed with Tofu
Rate this recipeSoft, sweet aubergine stuffed with tofu and crunchy mushrooms – an unforgettable combination.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Aubergine
4 piece
Straw mushrooms
100 g
Tofu
2 piece
Wood ear mushrooms
3 piece
Carrot
1 piece
Spring onions
1 stalk
Implementation Steps
01
Rinse and drain the tofu, then mash it with clean hands or a spoon.
02
Peel, wash and dice the carrot. Trim the stems off the straw mushrooms, wash, drain and dice. Soak the wood ear mushrooms until softened, wash and cut into thin strips. Wash and drain the spring onions.
03
Cut the stems off the aubergines and use a spoon to scoop out some of the seeds and flesh. Soak the aubergines in a bowl of lightly salted water for about 10 minutes, then lift out and rinse thoroughly.
04
Mix the tofu, wood ear mushrooms, carrot and straw mushrooms together, add half a teaspoon of salt, half a teaspoon of white sugar and a little soy sauce, and mix well.
05
Use a spoon to fill the hollow of each aubergine with some of the tofu mixture from step 4. Heat three teaspoons of oil, place the aubergines in the pan and cook over low heat for about 3 minutes until lightly browned on both sides.
06
Remove the aubergines to a separate plate. Fry the spring onion whites until fragrant, add about one tablespoon vegetarian (mushroom) oyster sauce, one tablespoon soy sauce and one tablespoon white sugar, bring to the boil, then add a little cold water.
07
Simmer the sauce for about 3 minutes, then return the aubergines to the pan, cover tightly and cook over low heat, adjusting the seasoning to taste. When the sauce has thickened slightly, turn off the heat and add the chopped spring onions.
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Aubergine Stuffed with Tofu