Eggplant and Tofu Broth

This is a decadent dish that is perfect for a cool autumn evening.

Eggplant and Tofu Broth

Eggplant and Tofu Broth


Hieu Vu
Designer, Animator




3 eggplants
150g of bacon (4-6 slices)
500g of tofu (16 ounces)
2 tomatoes
Chopped green onions
Chopped purple perilla leaves
Dried onion
Dried garlic
Fermented rice (or vinegar)
Various seasonings like salt, pepper and fish sauce

  • Wash eggplants thoroughly and cut into 8-10 bite size pieces.
  • Cut tomatoes into fourths and let them sit in diluted salt water for 10-15 minutes. Set them out to dry when done.
  • Cut bacon into bite-sized pieces then marinate for 10-15 minutes.
  • Let the tofu dry out. Cut to bite-sized square pieces then deep fry until golden on the top and bottom sides. Put on a plate when done.
  • Stir-fry the marinated bacon on the same pan with whatever oil is left. Then put on another plate when done.
  • Chop up dried onions and dried garlic then fry them in a boiling pot. When sizzling, add tomatoes, eggplants, a pinch of salt and stir-fry.
  • Add fried tofu and bacon in the pot. Season with fish sauce, salt and simmer them at low heat. To avoid mashing the ingredients, shake the pot lightly to mix the flavors together instead of using chopsticks or spatulas.
  • When it’s almost done, add a touch of fermented rice or vinegar for a slight sour taste.
  • Add 500ml of fresh water then boil at high heat for about 2-3 minutes. Add chopped green onions and purple perilla leaves as finishing touches.
  • Best served hot with rice!