1. Prepare the ingredients
2. Wash the eggplant and cut into 3mm thin slices
3. Put the cut eggplant in salt water to avoid oxidation
4. Wash the tofu well and cut into 5mm thick slices
5. Wash the garlic cloves and cut into froth
6. Hot pan to get oil
7. Add tofu and fry on medium to low heat
8. Fry until tofu, golden on both sides, turn off the heat
9. Put the fried tofu into the braising pot and set aside
10. Pour out the eggplant, drain the water and set aside
11. Don’t throw away the oil for frying the tofu in the front, add minced garlic
12. Stir the minced garlic until fragrant
13. After the garlic is saute, add the eggplant slices
14. Stir-fry until the eggplant changes color and softens, turn off the heat
15. Put the garlic eggplant into the tofu
16. Take a bowl, add water, salt, sugar, dark soy sauce, light soy sauce, and mix well to form a sauce
17. Pour the sauce into the tofu eggplant
18. Bring to a boil on high heat
19. After boiling off, turn off the heat and simmer for 5 minutes
20. When the time is up, turn on the high heat to collect the juice, the soup is thick and then turn off the heat
21. On a serving plate, first pick out the tofu and put it on the bottom
22. Put the eggplant in the middle of the tofu and drizzle with the soup
23. Sprinkle with chopped green onion and serve.
Tips:To make this dish, you need to use old tofu, but soft tofu is not suitable!
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