Braised Eggplant and 5 Spice Salt & Pepper Tofu

INGREDIENTS

For Tofu:

1 packet silken or regular tofu

100 gm (2/3 cup) plain flour

50 gm (1/3 cup) cornflour

1 tbsp finely ground black pepper

2 tbsp sea salt

1 tbsp Chinese five-spice powder

For deep-frying: vegetable oil

For Braised eggplant:

1-2 large eggplants

vegetable oil for stir frying

1 tbsp finely grated ginger

80 ml (1/3 cup) light soy sauce

2 tbsp Shaoxing rice wine or Mirin

½ tsp sesame oil

1 cup of water

Coriander to garnish

Rice to serve

METHOD

For Braised Eggplant:

Halve eggplant crossways, then cut lengthways into thick wedges. Heat vegetable oil in a large saucepan, and cook eggplant over high heat until golden on both sides.  Add ginger, reduce heat and sauté until fragrant.

Add remaining ingredients and bring to the boil, cover and simmer on low for 40 minutes or until tender.

For 5 Spice Salt & Pepper Tofu:

Cut tofu into desired cube sizes. Combine flours with pepper, salt and five-spice powder. 

Heat oil in a deep frying pan or saucepan

Dust tofu in flour mixture, make sure it is covered all over

Deep-fry until golden, drain on an absorbent paper-lined plate and repeat with remaining tofu. Make sure you don't overcrowd the pot!

To serve, spoon eggplant on top of a bowl of rice and then top with tofu. Garnish with coriander. Serve immediately