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Tofu, fish cake and aubergine hot pot

  • 1 (396g) block tofu, cubed
  • 3/4 recipe white fish paste
  • 1/2 tablespoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon cornflour
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 2 tablespoons finely chopped garlic
  • 2-3 small aubergines, chopped
  • water, as needed
  • 4 tablespoons Chinese spicy garlic sauce
  • 1 tablespoon Chinese chilli bean sauce
  • 1/2 tablespoon fish sauce
  • 1/2 tablespoon black soy sauce
  • 500ml water
  • Blanch the tofu in boiling water for 3 minutes. Drain and set aside.
  • In a large bowl, mix together the fish paste, sesame oil, salt, pepper and cornflour. Divide the mixture into 10-12 equal sized balls, using wet hands or spoons.
  • Heat a large frying pan with 1 tablespoon oil over medium heat. Add the fish balls and slightly flatten. Fry until both sides are browned and cooked through, 4-5 minutes. Slice and set aside.
  • Heat the same pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Stir in the aubergines and 2 tablespoons water; cook until the pan is dry. Repeat this step until the aubergines are cooked, about 5-7 minutes in total.
  • Add the spicy garlic sauce, chilli bean sauce, fish sauce and black soy sauce. Stir. Add the tofu, sliced fish balls and water. Simmer over high heat for 10 minutes. Adjust the seasoning accordingly.