Sweet Soy Silky Aubergines in Claypot by Ching He Huang
Lee Kum Kee

Sweet Soy Silky Aubergines in Claypot by Ching He Huang

Serves 2 or 4 to share
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Fresh aubergines are sliced and braised in a rich umami Lee Kum Kee Soy Bean Sauce and Lee Kum Kee Sweet Soy Sauce for a Sweet Soy dish – delicious with chunky smoked tofu cubes tossed in and sprinkled with fresh chives. This dish is perfectly dressed with Chinese chives. So simple but full of flavour! 

The Soy Bean Sauce adds a beany rounded saltiness (better than Miso!) and the Sweet Soy Sauce adds real depth to the dish, the aubergines are silky smooth and the smoked tofu is chunky and satisfying. 

The chives give a delicate oniony lift. 

Aubergines are a healthy plant based staple – an excellent source of fibre, vitamins B1 and B6, and potassium. It is also high in minerals like copper, magnesium and manganese. 

Aubergines are rich in anti-oxidants too, especially nasunin – which give it its deep purple colour.  This is such a warming comforting mid-week meal in minutes.  

Instead of tofu, you can use chunky shiitake mushroom slices. 


Credit: Ching He Huang


450g baby aubergines or regular aubergines, topped, sliced finger batons
300g cooked jasmine rice (for 2 to share)
100g smoked tofu cubes and sliced into 1cm cubes
100ml cold vegetable stock, mixed with 1 tsp cornflour
50ml water
2 Tbsp rapeseed oil
2 garlic cloves, crushed, peeled, finely chopped
1 inch fresh root ginger, peeled, finely grated
1 medium red chilli, deseeded, finely chopped
1 pinch caster sugar (optional to taste)


1 Tbsp Shaoxing rice wine or dry sherry


1 small handful chives, finely chopped for sprinkling


1 Heat a wok over a high heat until smoking, add 1 Tbsp of rapeseed oil. Add the aubergine batons and stir-fry for 3-4 minutes until softened and browned. During this process keep adding the water in small drops around the edge of the wok to help create steam to soften and cook the aubergine. When softened, transfer to a plate and set aside.
2 Return the wok to the heat and add another Tbsp of rapeseed oil. Add the garlic, ginger, chilli and stir for a few seconds. Add the smoked tofu cubes and return the aubergines to the wok and toss together cooking for 20 seconds. Add the Lee Kum Kee Yellow Bean Sauce and cook for a second, season with Shaoxing rice wine and Lee Kum Kee Sweet Soy Sauce .
3 Add the cold vegetable stock, cornflour slurry and bring the liquid to a simmer.
4 Garnish with chives and drizzle over Lee Kum Kee Pure Sesame Oil . If using a claypot, spoon it into the pot before garnishing and serve with jasmine rice.


1 If you pre-heat the claypot on the gas stove, it will keep the dish lovely and piping hot for a while. If you don’t have one, leave it out.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.