Chinese Eggplant and Tofu in Black Bean Sauce

Experience the bold flavors of Chinese Eggplant and Tofu in Black Bean Sauce—a savory, plant-based dish that’s irresistibly satisfying. Tender Chinese eggplants and crispy tofu cubes are coated in a rich, umami-packed black bean sauce made with fermented black beans, soy sauce, and a touch of garlic and ginger for an aromatic kick. This quick and easy recipe, ready in just 35 minutes, strikes the perfect balance between hearty and healthy. Finished with a drizzle of sesame oil and fresh scallions, this dish pairs beautifully with steamed rice or noodles for a complete, comforting meal. Perfect for weeknight dinners or as a vegan-friendly option that doesn’t skimp on flavor, this dish celebrates the vibrant tastes of Chinese cuisine.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium-sized Chinese eggplants
• 400 grams Firm tofu
• 2 tablespoons Cornstarch
• 4 tablespoons Neutral oil (such as vegetable or canola)
• 4 minced Garlic cloves
• 1 tablespoon, minced Ginger
• 2 tablespoons Fermented black beans (or black bean paste)
• 3 tablespoons Soy sauce
• 1 tablespoon Oyster sauce (or vegetarian oyster sauce for vegan version)
• 1 teaspoon Sugar
• 0.5 cup Water
• 1 teaspoon Cornstarch (for slurry)
• 2 teaspoons Water (for slurry)
• 2 stalks, sliced Scallions
• 1 teaspoon Sesame oil

Directions

Step 1

Prepare the tofu by patting it dry with paper towels and cutting it into 1-inch cubes.

Step 2

In a medium bowl, toss the tofu cubes with 2 tablespoons of cornstarch until evenly coated. This helps create a crispy texture when fried.

Step 3

Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and pan-fry for 3-4 minutes per side until golden and crispy on all sides. Remove the tofu and set aside.

Step 4

Cut the Chinese eggplants into thick batons (about 2-inch long pieces).

Step 5

In the same skillet or wok, add 2 more tablespoons of oil and stir-fry the eggplants over medium-high heat for 6-7 minutes until they are soft and slightly charred. Remove and set aside with the tofu.

Step 6

In the same skillet, reduce the heat to medium and stir-fry the minced garlic and ginger for 1 minute, until fragrant.

Step 7

Add the fermented black beans (or black bean paste), soy sauce, oyster sauce, sugar, and 1/2 cup of water. Stir to combine and simmer for 1-2 minutes.

Step 8

In a small bowl, mix 1 teaspoon of cornstarch with 2 teaspoons of water to create a slurry. Stir this into the sauce and cook for another 1 minute until the sauce thickens.

Step 9

Return the tofu and eggplants to the skillet and toss gently to coat them evenly with the sauce. Cook for 2-3 minutes to heat everything through.

Step 10

Add the sliced scallions and drizzle with sesame oil for a finishing touch. Stir gently and remove from heat.

Step 11

Serve the dish hot with steamed rice or noodles.

Nutrition Facts

Serving size	(1151.9g)

Amount per serving	% Daily Value*
Calories	1224.1

Total Fat 90.0g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 3396.5mg	0%
Total Carbohydrate 70.4g	0%
Dietary Fiber 19.6g	0%
Total Sugars 25.7g
Protein 55.4g	0%

Vitamin D 0IU	0%
Calcium 735.8mg	0%
Iron 9.0mg	0%
Potassium 1964.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 16.9%

Carbs: 21.4%