Eggplant & Tofu in XO Sauce




  • 1/2 medium-sized eggplant cubed 2-3 cm
  • 1/2 block tofu cubed 2cm
  • 2 stems of spring onion
  • 1 large red chilli
  • 1/2 tsp mince ginger
  • 1/2 Lime
  • 1 1/2 tsp XO sauce 
  • 1 tsp Hoi Sin Sauce
  • 1/2 cup stock
  • 2 tbsp vegetable oil


Chop the white part of spring onions coarsely,  Chop green part of spring onion finely to be used for garnish.  Slice 1/2 chilli on a diagonal finely.   Heat oil in a wok, add eggplant and cook for 2 mins.  Remove eggplant and put to the side.  Add spring onions and chilli and ginger,  stir fry for a minute. Add XO sauce and stir fry for another minute. Add stock and hoisin sauce and bring to a boil.  Add semi cooked eggplant and mix into stock, lower heat and let simmer for 3 minutes.  Add tofu and juice of half a lime and simmer for another 2 mins.  Season to taste. Garnish with spring onions and red chilli and serve with hot rice.





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  1. Pingback: How To Keep Spring Onions Fresh Longer | Prudent Mummy

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