Steps
- 1
Wash then peel eggplant, then slice into round shape.
- 2
Arrange in a plate then steam for 10 mins. Drain it then set aside.
- 3
Heat wok add oil. Then pan fry tofu until golden brown then remove.
- 4
Then stir fry ginger and garlic together. Stir fry until aromatic. Add a little water simmer it.
- 5
Then pour chilli sfuce boil then pour on top of steamed eggplant.
- 6
Garnish with spring onion.
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