Method 1: Heat a wok, add twice as much oil as usual, add tofu and fry over medium heat. Fry until golden brown on both sides. Leave the oil aside, add onions, garlic, dried chili peppers, and bean paste and stir-fry until fragrant. Add eggplant and stir-fry. Stir-fry for a minute and then add the tofu and stir-fry. Take a bowl, add 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of persimmon vinegar, 4 spoons of sugar, 5 spoons of water and 2 spoons of cornstarch to make a fish flavored sauce. Pour into the eggplant and simmer over medium heat for a while. Add a little oil residue. Finally, sprinkle with chopped green onions and stir-fry evenly.

Method 2: Before stewing, cut the tofu into pieces and sprinkle with salt to taste. Then fry it in the pot. Cut the eggplant into pieces, stir-fry the onion and ginger and put them in the pot. Stir-fry the eggplant briefly, add the fried tofu, add some cooking wine and simmer for about 10 minutes, season, sprinkle with green onions, shredded red peppers and drizzle with sesame oil and serve. What should be noted in this dish is that once a film forms on the surface of the tofu, it is difficult to add salt. , and eggplant is easy to add salt, so tofu should be salted first before frying, and the fried film should be used to protect the saltiness. Do not add salt when stewing, and add salt when it is about to start cooking. The dishes produced in this way will be salty. The taste is moderate and has the inherent sweet and fresh taste of eggplant.

Method 3: Slice green onions, slice three cloves of garlic, and shred ginger. Cut the tofu into long flat strips and soak it in salt water for 20 minutes to remove the smell and prevent it from breaking. Cut the eggplant into diagonal slices and marinate with salt. Dip the marinated eggplant in flour and fry in a frying pan until it changes color on both sides. Put oil and pepper in the pot. When the oil is hot, add onion, ginger and garlic and stir-fry until fragrant. Add chili bean paste and chopped pepper. After the red oil is stir-fried, add an appropriate amount of water. Add the drained tofu and fried eggplant slices, add salt and simmer for ten minutes, then add chicken essence and turn off the heat.

A simple recipe for roasting tofu with eggplant

Cut the tofu into cubes and set aside the eggplant. Add the chopped green onion to the oil pan, then add the tofu and stir-fry. After the tofu turns yellow, add the eggplant and stir-fry. Add appropriate amount of water to soy sauce, mix well and pour into the pot, simmer to reduce the juice.

Complicated recipe for grilled eggplant tofu

Cut the Japanese tofu into cubes, dip it in fried powder, fry it and scoop it up. Remove the ham and sausage from the oil. Marinate the minced meat with salt, chicken essence, corn starch and sesame oil for a while. Heat oil, stir-fry eggplant until soft, add meat, add Pixian bean paste and stir-fry. Stir-fry sand tea, light soy sauce, and crushed garlic, add a small amount of water to simmer. Then stir-fry the tofu, ham, and sausage, and add the green onions.