Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 large long Asian eggplants (approximately 700 grams total) into 2-inch thick pieces and cube 500 grams of pressed extra-firm tofu into 1-inch pieces.

2. 2

   In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil (15 ml) over medium heat and sauté 3 thinly sliced shallots (approximately 60 grams), 4 minced garlic cloves (approximately 20 grams), 1 tablespoon of grated fresh ginger (approximately 15 grams), and 1 thinly sliced bird's eye chili (optional) until fragrant, about 3 minutes.

3. 3

   Remove the aromatics from the pot and set aside, then add the remaining 1 tablespoon of vegetable oil (15 ml) to the pot and gently brown the eggplant pieces on all sides for about 5-7 minutes until slightly softened.

4. 4

   Deglaze the pot with 1 cup of unsweetened coconut water (240 ml) and then stir in 1/4 cup of soy sauce (60 ml), 2 tablespoons of vegan fish sauce (30 ml), 1 tablespoon of brown sugar (15 grams), and 1/2 teaspoon of freshly ground black pepper (2.5 grams).

5. 5

   Return the sautéed aromatics and the browned tofu cubes to the pot, ensuring all ingredients are submerged in the braising liquid.

6. 6

   Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and slow cook for 30 minutes, or until the eggplant is very tender and the sauce has thickened slightly.

7. 7

   Uncover the pot, gently stir the mixture, and cook for an additional 5-10 minutes if a thicker sauce is desired.

8. 8

   Garnish the Cà Tím Kho Chay with 2 chopped stalks of green onions (approximately 20 grams) before serving immediately with steamed rice.