Tofu is rich in nutrition. It contains a variety of trace elements necessary for human body, such as iron, calcium, phosphorus and magnesium. It also contains sugars, vegetable oil and rich high-quality protein. Its digestion and absorption rate is more than 95%. Two small pieces of tofu can meet a person’s daily calcium demand. Tofu is not only an ideal food for the elderly and pregnant women, but also an important food for children’s growth and development. Tofu is mainly made from soybean. Soybean contains more protein and fat, so tofu has high nutritional value. Tofu can be produced throughout the year without seasonal restrictions. Therefore, in the off-season of vegetable production, you can adjust the variety of dishes. Eggplant is also rich in nutrition, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Eggplant is suitable for both meat and vegetables. It can be fried, burned, steamed and boiled, fried, cold mixed and made soup. It can cook delicious dishes. Pot tofu and eggplant, add preserved meat, stew with curry, and use Hunan pepper to bring out a unique flavor.


400g tofu
360 g eggplant
1 sausage
15g oil
1.5g salt
33g curry paste
50g leek


Step 1
Prepare eggplant, leek, tofu and curry.

Step 2
Wash the eggplant and cut it into hobs, wash and cut the leek into sections, and slice the sausage for standby.

Step 3
The eggplant is soaked in cold water.

Step 4
Rinse the tofu and cut it into pieces.

Step 5
Heat the oil in the pot and pour in tofu.

Step 6
Fry until both sides are yellowish.

Step 7
Pour the eggplant into the pot.

Step 8
Dry stir fry until soft.

Step 9
Pour curry into casserole, add some cold water and bring to a boil over high heat.

Step 10
Pour in the fried tofu.

Step 11
Pour the eggplant into the casserole.

Step 12
Add sausage and bring to a boil.

Step 13
Pour in raw soy sauce.

Step 14
Add leeks.

Step 15
Add Hunan pepper.

Step 16
The stewed tofu and eggplant can be served off the fire after adjusting the taste.