Five Spice Tofu, Eggplant, Leeks

  • 2 tbsp oil
  • 3 cloves garlic, smashed
  • 2 eggplants, chopped
  • soy sauce
  • Shaoxing cooking wine
  • chili oil
  • black pepper
  • 1 leek, chopped into 3 inch sections
  • 1 package Five spice Hodo tofu nuggets (or regular tofu, cubed)
  • sesame seeds
  • sesame oil
  1. Heat your pan, add the oil, and add the garlic until just golden.
  2. Add the eggplants, along with soy sauce, cooking wine, chili oil, black pepper, and water. Simmer uncovered for 12–15 minutes, or until eggplant is almost done.
  3. Add in the leek and tofu, then cover and continue simmering for 5 minutes, until leek is bright green.
  4. Stir in sesame seeds and sesame oil.
  5. Serve over rice with additional chili oil, enjoy!

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M Capetz

M Capetz

sustainable cooking and baking