Cà Tím Om Đậu Phụ (Braised Eggplant with Tofu)
Món truyền thống · Vietnamese
A classic Vietnamese home-style dish featuring tender braised eggplant and golden pan-fried tofu simmered in a savory, slightly sweet, and umami-rich sauce, often with aromatics like garlic and scallions. It's a comforting and flavorful vegetarian staple.
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Nguyên liệu
- Chinese eggplant2 large
- Firm tofu1 block (about 14 oz)
- Garlic4 cloves, minced
- Ginger1 inch piece, minced
- Scallions3, chopped
- Soy sauce4 tbsp
- Vegetable broth1/2 cup
- Sesame oil1 tbsp
- Sugar1 tsp
- Cornstarch1 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Cut the eggplant into bite-sized pieces (about 1.5-inch chunks). Cut the firm tofu into similar-sized cubes.
- 2
Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Pan-fry the tofu cubes until golden brown on all sides. Remove tofu and set aside.
- 3
Add the remaining 1 tbsp of vegetable oil to the skillet. Add the minced garlic and ginger, sauté until fragrant (about 30 seconds).
- 4
Add the eggplant pieces to the skillet. Stir-fry for 3-5 minutes until they begin to soften and slightly brown.
- 5
In a small bowl, whisk together soy sauce, vegetable broth, sesame oil, and sugar. Dissolve cornstarch in 2 tbsp of water and add to the sauce mixture.
- 6
Pour the sauce mixture over the eggplant in the skillet. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-15 minutes, or until the eggplant is tender and has absorbed the sauce.
- 7
Gently stir in the pan-fried tofu. Cook for another 2-3 minutes to heat through.
- 8
Season with salt and black pepper to taste. Stir in most of the chopped scallions.
- 9
Serve hot, garnished with the remaining scallions.
