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Spicy Braised Bean Curd with Eggplant

If you do not have an Asian market nearby that sells bean curd, try buying a canned product by Companion Brand, called Braised Bean Curd. With this product on your shelf, you can make a meal in about 20 minutes. Spicy Braised Bean Curd with Eggplant

Serves 2-3.


  • 1-8 oz can Companion Braised Bean Curd with liquid
  • 1 small eggplant, peeled and cut into 3/4″ cubes (about 2 cups)
  • 2 tsp toasted sesame seed oil
  • 1/2 c onion, chopped
  • 1 Tbsp fresh ginger, minced
  • 1 Tbsp fresh garlic, minced
  • 2 Tbsp Asian sweet chili sauce (Nuoc Cham Ga)
  • 1 Tbsp low-sodium soy sauce
  • 2 tsp brown sugar
  • red pepper flakes to taste
  • 2 c cooked rice


  1. Place bean curds and their liquid in a medium bowl and, using a kitchen shears, snip the curds into bite sized pieces. Set aside.
  2. In a 2 quart saucepan, bring 2 cups of lightly salted water to a boil and add eggplant, stirring. Bring back to a boil and lower heat. Simmer for 2 minutes. Drain and set aside.
  3. Heat sesame oil in large skillet or wok over medium-high heat. Add onion and saute for 2 minutes. Add ginger and garlic, stirring for 30 seconds more. Stir in bean curd with liquid, eggplant, chili sauce, soy sauce, and brown sugar; cook for another minute or two, or until hot. Serve on a bed of the steamed rice. Add a sprinkling of red pepper flakes to taste.

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