Yu Xiang (Fish‑Fragrant) Eggplant with Pan‑Fried Tofu

Ingredients

Contains soy, gluten, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Press the tofu: wrap the tofu in paper towels or a clean kitchen towel, place on a plate and set a small weight on top (a heavy pan). Press for 15 minutes to remove excess water.

   Pressing lets tofu crisp instead of steaming; skip if using extra‑firm.

   15 min
2. 2

   Salt the cut eggplant lightly and let sit in a colander 10 minutes to draw some moisture; this makes them absorb less oil and keeps texture tender.

   10 min
3. 3

   While tofu and eggplant rest, whisk the sauce: combine light soy sauce, black vinegar, sugar and vegetable stock in a bowl; set aside.

4. 4

   Pat the eggplant dry with paper towels and toss with 1 tablespoon cornstarch so pieces are lightly coated.

5. 5

   Heat a wide skillet or wok over medium‑high. Add 3 tablespoons vegetable oil. When hot, add tofu cubes in a single layer and pan‑fry without moving until the bottoms are golden, about 3–4 minutes.

   4 min
6. 6

   Turn tofu pieces and brown on remaining sides, 3–4 more minutes. Remove tofu to a plate lined with paper towels.

   4 min
7. 7

   Add the remaining 3 tablespoons oil to the same pan (increase heat to medium‑high if needed). Fry the eggplant in batches so pieces have room; cook until nicely browned and soft throughout, 6–8 minutes per batch. Transfer to a plate.

   Eggplant soaks oil—browning in batches helps them cook evenly without steaming.

   12 min
8. 8

   Discard excess oil, leaving about 1 tablespoon in the pan. Reduce heat to medium. Add the white parts of the scallions, garlic and ginger; stir until fragrant, about 30 seconds.

   Watch closely—aromatics burn quickly at high heat.

9. 9

   Stir in doubanjiang and chili garlic sauce; fry 30–45 seconds until the paste releases its aroma.

   1 min
10. 10

    Add sliced shiitake mushrooms and cook, stirring, 2 minutes until they begin to soften.

    2 min
11. 11

    Return the eggplant and tofu to the pan, pour in the prepared sauce, and gently stir to combine. Bring to a simmer and cook, uncovered, 4–5 minutes so the flavors meld and eggplant becomes very tender.

    5 min
12. 12

    Stir the cornstarch slurry (1 tbsp cornstarch + 3 tbsp water) briefly, pour into the pan, and stir until the sauce thickens and glossy, about 1 minute. Taste and adjust salt or sugar if needed.

    1 min
13. 13

    Finish with sesame oil, scatter the green parts of the scallions and toasted sesame seeds, then transfer to a serving dish.