Pad Makeu Sai Tao Hoo - Stir-fried Aubergine with Tofu Recipe
by Chariya Khattiyot
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Easy
This dish is one of my favourites, especially during the Vegetarian Festival in Thailand. As Buddhists, we often follow a vegetarian diet from time to time to earn good karma, and this dish always brings back fond memories of those festival days. I created this recipe to capture the flavours I loved from those times. While I’m not a vegetarian, I enjoy eating plant-based dishes every now and then, and this one is always a satisfying choice.
My mum, who introduced me to this dish, once told me that my version tastes even better than hers – so I knew I had to share it with everyone! Whether you’re vegan or just looking for a delicious meat-free meal, this stir-fried aubergine with tofu is packed with flavour and nostalgia.
Ingredients for Stir-fried Aubergine with Tofu Serves: 2
- 3 tablespoons vegetable oil
- 3 garlic cloves, crushed
- 1 large red chilli finely chopped
- 200g firm tofu, cut into cubes
- 1 large aubergine/eggplant, cut into bite-sized pieces
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon fermented soy bean paste (or white miso)
- ½ teaspoon ground white pepper
- 3 sprigs of coriander/cilantro
- sprigs, stalks and leaves chopped
- steamed jasmine rice, to serve
Method for Stir-fried Aubergine with Tofu
- Heat the vegetable oil in a large pan or wok over a medium heat. Add the garlic and chilli, then stir-fry for about 30 seconds until fragrant.
- Add the tofu cubes and stir-fry for 3–4 minutes until lightly golden on all sides. Transfer the tofu, garlic and chilli to a bowl and set aside.
- In the same pan or wok, add the aubergine and stir-fry for about 5 minutes until slightly softened. Pour in 100 ml/scant 1⁄2 cup water, cover the pan and let the aubergine cook for a further 5 minutes until tender.
- Stir in the light soy sauce, dark soy sauce, brown sugar, fermented soy bean paste (or white miso) and white pepper. Mix well to coat the aubergine pieces evenly.
- Return the tofu to the pan or wok and stir everything together, letting it cook for a further 2–3 minutes until the sauce thickens and coats the ingredients well. Turn off the heat and garnish with coriander.
- Serve the stir-fry immediately while hot with steamed jasmine rice.
About the author
Chariya has gone from master coffee roaster to MasterChef Champion and will be opening her first restaurant near her home in Alton in 2024. Raised by her grandad in Northern Thailand, Chariya learnt from him to never give up. That strong work ethos, love of food and ingredients have all led Chariya to where she is today.
