SichuanMedium 30 min serves 2 Vegetarian-ok

Braised Tofu and Eggplant

Name: Braised Tofu and Eggplant
Total time: 30 min
Yield: 2 servings
Cuisine: Sichuan
Ingredients: firm tofu, cubed; eggplant, cubed; garlic cloves, minced; light soy sauce; dark soy sauce; sugar; vegetable oil

豆腐烧茄子 · dòu fu shāo qié zi

家庭快手版 · Home version: Soft eggplant and firm tofu braised together in a savory sauce — comfort food at its best.

This dish combines the creaminess of eggplant with the protein of tofu in a savory braising liquid. It's a home-style classic that's deeply satisfying.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →More egg recipes →Quick & Easy Vegetarian Comfort Food

Ingredients

firm tofu, cubed老豆腐，切块🛒 local300 g
eggplant, cubed茄子，切块🛒 local1 large
garlic cloves, minced大蒜，切末🛒 local3 cloves
light soy sauce生抽🏮 asian2 tbsp
dark soy sauce老抽🏮 asian1 tsp
sugar糖🛒 local1 tsp
vegetable oil食用油🛒 local3 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Cut eggplant into 3cm cubes. Sprinkle with salt and let sit for 10 minutes. Rinse and pat dry.
去涩
2Heat oil in a wok. Fry tofu until golden. Remove and set aside.
先炸豆腐
3In the same wok, sauté garlic for 15 seconds. Add eggplant and stir-fry for 2 minutes.
茄子先炒
🔍 Look for Medium heat 2 分钟 · 2 minutes
Visual: 茄子开始软Eggplant starts to soften
You know it's right when: 茄子出油Eggplant releases oil
4Add tofu, soy sauces, sugar, and 100ml water. Bring to a boil, then simmer for 8 minutes.
入味
🔍 Look for Medium-low 8 分钟 · 8 minutes
Visual: 酱汁收浓包裹食材Sauce reduces and coats ingredients
You know it's right when: 酱汁浓而有光泽Sauce is thick and glossy
5Garnish with scallions. Serve with steamed rice.
米饭吸汁

Tips

· Salt eggplant to remove bitterness and prevent oil absorption.
· Don't rush the braising — low and slow builds flavor.
· This dish reheats well for leftovers.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

How do I keep eggplant from soaking up all the oil?

Two tricks: salt the cut eggplant and let it sit 10–15 minutes, then squeeze out the water — this collapses the spongy structure that drinks oil. Or microwave or steam it briefly first so it's half-cooked before it hits the pan. Either way it stays creamy inside with far less grease.

Source: HǎoWèi vegetable guide

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine