Spicy Steamed Eggplant and Cold Tofu

Difficulty: Easy | Makes: 2-3 servings

Say hello to the dish of the summer! Steamed eggplant is perfectly paired with cold tofu for a refreshing bite, and topped off with our new Hot Green Chili Crunch. Recipe by Renee LI @foodie_renee


For the Eggplant and Tofu

  • 3 Chinese eggplants
  • 1 pack silken tofu
  • 3 cups water
  • 3 tablespoons white vinegar

For the Sauce


  1. Cut the eggplants into 3-inch pieces and cut them into quarters lengthwise

  2. Soak the eggplant in a big bowl with water and white vinegar for 10 minutes

  3. Place the eggplant in a steamer and steam for 7 minutes or until soft

  4. While cooking the eggplant, combine all the sauce ingredients in a small bowl

  5. Transfer the cooked eggplant to a plate and drizzle over the sauce

  6. For the tofu, add 2 Tbsp sauce on top. Garnish with chopped green onion, and/or chili oil

In This Recipe

Hot Green Chili Crunch

#87731 | 7.05 OZ.

Black Vinegar

#70535 | 16 FL. OZ.