Eggplant with Tofu & Shrimp


COOKING SAUCE: (mix in a small bowl and set aside)
2 Tablespoons Jufran Banana Sauce
1 Tablespoon Sugar
1 teaspoon chili paste (sambal oelek)
1 teaspoon corn starch
2 Tablespoons soy sauce
1/4 cup water

1 lb. shrimps peeled and deveined
3 cloves garlic, chopped
2 tsp. ginger, minced
1 large eggplant, sliced into squares (I used a globe variety eggplant for this recipe, but the japanese eggplant is preferred)
1/2 cup dried, sliced shitake mushrooms (soak in hot water for 10 minutes and squeeze excess water out before using)
1/4 cup cilantro, chopped
1 Tablespoon Black Bean Garlic Sauce
2 Tablespoons Oyster Sauce
4 Tablespoons Canola Oil
1/2 block Tofu (about 1 cup), cubed

In a wok, heat 2 TBSP oil and fry eggplants until browned on both sides. Set aside to drain on paper towels. Heat the remaining 2 TBSP of oil and sautee the ginger, garlic and onions until fragrant. Add mushrooms, stir fry for about a minute. Add the shrimps, black bean sauce, oyster sauce and stir. When shrimps turn opaque, add cooking sauce mixture and reserved eggplants, stir and add the tofu cubes. Cover and cook for 2-3 minutes or until sauce comes to a boil. Turn off the heat, sprinkle on the chopped cilantro, give it a quick stir and serve.

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9 comments on “Eggplant with Tofu & Shrimp
  1. JMom says:

    Hi Rowena and Stef! that is usually my guiding rule when coming up with recipes, is what I need to use up from the fridge lol! The mafran in the cooking sauce, I hate to confess, was actually an almost empty bottle I had in the fridge, with the last tablespoonfulls hopelessly stuck at the bottom. So I poured about a fourth of a cup of water to rinse the bottle out, and added the rest for the sauce πŸ™‚

    I just can’t stand wasting anything! the cheapo that I am πŸ˜‰

  2. stef says:

    uy, this combination’s a winner, jmom — i love all three! i need to use my black bean garlic sauce too LOL.

  3. rowena says:

    Whoops..sorry, that was me up above

  4. Anonymous says:

    I love the combination of the 3 main ingredients, but most importantly, now I’ve found a way to use up some of the black bean garlic sauce that’s not being used in my dad’s fridge. Yum-mee!

  5. JMom says:

    Hi mae, thanks! I just love the combination too. It’s one of those happy accidents I like to have πŸ™‚

    Hi kc, I hope you get a chance to try this dish, it was really good.

    Hi tin! are asian ingredients hard to find over there? You’re always welcome to left overs, anytime! πŸ™‚

    Hi dexiejane! Thanks! kumusta na?

  6. dexiejane says:

    oohhh this looks good. such a great combination.

  7. Typical INgredients says:

    Hi JMom,

    This is the kind of dish I am looking forward to make…I just love the combination of tofu and eggplant. I hope I could find some of the ingredients-sigh I can’t wait…any left over J?


  8. kc says:

    hey, may, im kc, i’d like to know more about how I can create dishes out of eggplant aside from tempura, or pinakbet, I will try this.

  9. mg says:

    Yummmmmm – i love eggplant, tofu and shrimp. What a combination! I’m drooling over the photos. *wiping the keyboard*

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