Salt-and-pepper tofu with braised eggplant

Serves 4 

Tofu
900 gm silken tofu
100 gm (2/3 cup) plain flour
50 gm (1/3 cup) cornflour
1 tbsp finely ground black pepper
2 tbsp sea salt
1 tbsp Chinese five-spice powder
For deep-frying: vegetable oil
To serve: boiled rice
Braised eggplant
1 kg (about 3) eggplant
½ cup vegetable oil
5 cloves garlic, crushed
1 tbsp finely grated ginger
80 ml (1/3 cup) light soy sauce
2 tbsp rice wine
2 tbsp golden caster sugar
½ tsp sesame oil


1 For braised eggplant, halve eggplant crossways then cut lengthways into thick wedges. Heat 2 tbsp vegetable oil in a large saucepan, add eggplant and cook over high heat for 5 minutes or until golden, add garlic and ginger, reduce heat to medium and sauté for 2 minutes or until fragrant, add remaining ingredients and 1 cup water and bring to the boil, cover, reduce heat to low and simmer for 40 minutes or until tender.
2 Cut silken tofu crossways into 1cm slices. Combine flours with pepper, salt and five-spice powder. Heat 6cm oil in a deep frying pan or saucepan to 180C, dust tofu in flour mixture, add to oil and deep-fry for 2 minutes or until golden, drain on an absorbent paper-lined plate and repeat with remaining tofu.
3 To serve, spoon eggplant among bowls, top with tofu and serve immediately with rice passed separately.

ENJOY

Chef Nathan