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Eggplant, Pumpkin & Tofu in Garlic Sauce

Eggplant, Pumpkin & Tofu in Garlic Sauce

original recipe:

  • 2 medium Japanese eggplants
  • 1 small Japanese pumpkin
  • 1 small red bell pepper
  • 1 medium onion
  • 1 small thai bird chile
  • ½ cup tofu (optional)
  • 5 cloves garlic, slivered
  • 6 tablespoons vegetable oil
  • ½ teaspoon cornstarch
  • water
  • 2 teaspoons fish sauce (optional)
  • 1 teaspoon soy sauce
  • 1 tablespoon sugar
  • 1 ½ cups vegetable stock (mushroom is best)
  • 1 small handful Thai basil


Chop all of the vegetables into large dice. Mince the chile, add to the veg and set aside.

In a small bowl combine the cornstarch with some cold water (a tablespoon or so) to create a slurry.

Heat the oil in a large pot. Add the garlic and cook until just fragrant, about 30 seconds. Add the fish sauce, soy sauce, minced chile and sugar. Add the vegetables and the veg stock.

Cover and cook for 10 minutes or until the pumpkin is soft. Remove the lid and let simmer another 5 minutes to reduce slightly. Add the slurry, stir to combine. Reduce the heat and add the basil.

Serve with rice.

Makes enough for four


Japanese pumpkins are also called Kabocha It is dense and sweet and has a texture more like a potato than pumkin

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