How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Eggplant And Tofu With Sweet Spicy Bean Paste ?

You need 9 ingredients. The key ingredients include: 1/3 Cup oil, 14oz slender asian eggplants, thick sliced diagonally, 2 cakes pressed or firm tofu, cubed (abt 10oz), 2 cloves garlic, chopped, and more.

Is Eggplant And Tofu With Sweet Spicy Bean Paste suitable as vegetarian?

Yes, Eggplant And Tofu With Sweet Spicy Bean Paste falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Eggplant And Tofu With Sweet Spicy Bean Paste ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant And Tofu With Sweet Spicy Bean Paste

Name: Eggplant And Tofu With Sweet Spicy Bean Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 Cup oil; 14oz slender asian eggplants, thick sliced diagonally; 2 cakes pressed or firm tofu, cubed (abt 10oz); 2 cloves garlic, chopped; 1-2 red finger-length chilli peppers, deseeded and finely chopped; 1 TBL brown bean paste (taucheo); 2 TBL oyster sauce; 2 tsps plum sauce; 3 green onions, sliced diagonally to garnish

Try this homemade Eggplant And Tofu With Sweet Spicy Bean Paste recipe the whole family will love. Made with oil, eggplants, cakes pressed and garlic. E…

This Eggplant And Tofu With Sweet Spicy Bean Paste relies on simple, everyday ingredients such as oil, garlic, chopped, tbl oyster sauce and tsps plum sauce. It comes together quickly and makes 4 servings, at about 242 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1/3 Cup oil
14oz slender asian eggplants, thick sliced diagonally
2 cakes pressed or firm tofu, cubed (abt 10oz)
2 cloves garlic, chopped
1-2 red finger-length chilli peppers, deseeded and finely chopped
1 TBL brown bean paste (taucheo)
2 TBL oyster sauce
2 tsps plum sauce
3 green onions, sliced diagonally to garnish

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
242 kcal
Category
Vegetarian

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