Five-spice braised eggplant with tofu and bok choy

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


60ml (1/4) peanut oil

750g Japanese eggplants, sliced diagonally into 3cm lengths

2 garlic cloves, crushed

1/2 teaspoon Chinese five-spice powder

125ml (1/2 cup) dry sherry

125ml (1/2 cup) vegetable stock

1 tablespoon char siu sauce

1 tablespoon orange juice

300g firm tofu, drained and cut into small cubes

1/2 teaspoon sesame oil

3 bok choy (pak choy), about 400g, halved lengthways, then sliced

1 small handful coriander leaves

1 long red chilli, thinly sliced

2 teaspoons toasted sesame seeds

steamed rice, to serve


1. Heat 2 tablespoons of the peanut oil in a large wok or frying pan over high heat. Add the eggplant and cook, stirring, for 5 minutes, or until lightly browned. Remove from the wok.

2. Heat the remaining peanut oil in the wok. Add the garlic and five-spice and cook, stirring, for 1 minute, or until aromatic. Add the sherry and bring to the boil. Reduce the heat to low and simmer, uncovered, for 2 minutes, or until the liquid has reduced by half.

3. Add the stock, char siu sauce and orange juice and bring back to the boil. Reduce the heat to low, return the eggplant to the wok and simmer, uncovered, for 10 minutes. Add the tofu and simmer for 2 minutes, or until warmed through. Stir in the sesame oil.

4. Meanwhile, bring 1.5cm water to the boil in a large saucepan. Add the bok choy, cover tightly and steam for 2 minutes, or until the leaves have wilted and the stems have softened. Drain well.

5. Divide the bok choy and eggplant braise among serving bowls and sprinkle with the coriander, chilli and sesame seeds. Serve with steamed rice.

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