Honey Soy Eggplant and Tofu

Honey Spy sauce has got to be my partner’s favourite form of sauce/marinade to ever exist, and I have been on a constant hunt to perfecting the recipe. There are a couple of requirements that I needed to fulfil in order to satisfy his taste buds:

  • It couldn’t be too spicy
  • And it actually had to taste nice and be close enough to what you can get in bottled marinade or better

The spicy part was no problem for me, I could easily omit the spice in the sauce and add fresh chillies to my own dish, the hard part was trying to make it better then a bottled marinade but still be able to recreate the flavours and consistency every time I make it. Whenever I make a honey soy sauce, it’s never sweet enough to balance out the soy sauce, and then I remembered kecap manis. Kecap manis is a sweet soy sauce that I will pour on literally anything. From stir-fry to noodles to just plain rice, it’s the perfect addition to make bring an extra kick to a honey soy marinade.

I like to serve this with rice and sesame garlic spinach and the great thing about this honey soy sauce is that you can put in on absolutely everything! I’ve also attempted to make a cheats version of spring onion pancakes to serve with it (pictured), but still nailing out this recipe.

What you’ll need for the marinade::

(serves 4-6 depending on what you serve it with)

  • 3 cloves of garlic cloves
  • 2 tsp of minced ginger
  • 1/3 cup of honey *
  • 2/3 cups of soy sauce
  • 2 tbsp of kecap manis (sweet soy sauce)
  • Dash of white wine vinegar

What you’ll need for the eggplant and tofu:

  • Cornstarch
  • 2 medium eggplants (diced)
  • 400g of firm tofu (diced)**
  • Oil of choice for frying ***

How to make:

  1. Coat the diced eggplant and tofu with cornstarch until completely covered
  2. Heat oil in a shallow pan or in a wok until hot enough. To test if the oil is hot enough, drop a small piece of bread or tofu/eggplant into the oil. If a whole heap of bubbles surround the piece of food – your oil is hot enough to cook
  3. Fry the eggplant and tofu in batches until golden brown. I prefer to fry the tofu and eggplant separately because they have slightly different cooking time
  4. While frying the eggplant and tofu, combine all the marinade ingredients in a small saucepan. Bring to the stove pot and bring the sauce to a boil. Boil and reduce the sauce for 5 minutes – don’t forget to keep stirring the marinade as it will have a tendency to stick to the bottom and burn
  5. Take the sauce off the heat and put aside
  6. When all the eggplant and tofu pieces have been fried pour the honey soy sauce of the tofu and eggplant pieces
  7. Best served fresh and eaten straight away

*To make this vegan, maple syrup is an easy alternative to honey

**I prefer to press the extra moisture out from my tofu before cooking. I’ve done this without pressing and it works perfectly fine too

***You don’t have to fry the tofu and eggplant if you don’t want to. To bake instead, coat the eggplant and tofu in the cornstarch and bake in oven set to 220 degrees C until golden brown and the eggplant is cooked through.

Published by bloomandfind

Just a lost 20 something year old, blooming and finding her way through life

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