Tofu Eggplant Soy Braise

Name: Tofu Eggplant Soy Braise
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 280 g Eggplant; 260 g Firm tofu; 12 g Fresh ginger; 25 ml Soy sauce; 25 ml Olive oil; 160 ml Water; 15 ml Rice vinegar

Eggplant turns soft in a ginger-soy braise, while tofu stays in larger cubes alongside it. Choose this for an evening when you can let the vegetables simmer rather than hurry them through a quick toss. The eggplant should be tender all the way through. Turn the tofu carefully when reducing the sauce so it does not crumble into the broth.

Golden tofu cubes, eggplant pieces and green peppers on a white plate. — Representative photograph · Stir-Fried Tofu with Eggplant and Bell Peppers by Gu Ko · Source · Pexels License. Full frame resized without enlargement, compressed as WebP; same-photograph responsive derivatives supplied. Representative cooked tofu and eggplant. The source describes a stir-fry with green peppers, rather than the more sauce-rich braise below; use the written cooking steps and sauce quantities. Not a photograph of a PANTRISORA kitchen trial.

East Asian · Preparation time: 12 min · Cook time: 25 min · Total time: 37 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

280 g Eggplant
260 g Firm tofu
12 g Fresh ginger
25 ml Soy sauce
25 ml Olive oil
160 ml Water
15 ml Rice vinegar

Allergens listed for these ingredients · Soy, Wheat. Check package labels.

Step-by-Step Instructions

Cube eggplant and tofu and slice ginger thinly. Brown eggplant in oil in a wide skillet.
Add tofu, ginger, soy sauce and measured water. Cover and simmer until the eggplant is completely soft.
Uncover, add vinegar and reduce the sauce gently, turning tofu carefully so the pieces remain whole.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, skillet, saucepan or pot sized for the ingredients, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep firm tofu for intact cubes. Silken tofu is not sturdy enough for turning through the reducing braise without changing the dish's texture.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.