It’s been 9 years since the first time he laid eyes on a violin!

Vietnamese tofu and eggplant stew

(Adapted from Vanh Khuyen)

1 lb tofu (fried or fresh)
1 large egg plant (cut into 1″ pieces, soaked in cold water)
10 dried shiitake mushrooms (soaked in hot water for 30 mins)
3 tbs maggi sauce
1 tbs oyster sauce
2/3 tbs sugar
A pinch of MSG (optional)
Ground pepper (to taste)
1 tbs canola oil
1 piece of ginger, about 1/2″ (minced)
4 garlic cloves (peeled, minced)
200 ml coconut water (or regular water)
1 onion (cut into 1″ pieces)

1. In a large bowl, mix tofu + egg plant + soaked shiitake mushrooms + maggi sauce + oyster sauce + sugar + a pinch of MSG if using + ground pepper. Set aside.
2. In a large saucepan, heat canola oil.
3. Add minced ginger + minced garlic cloves. Fry until fragrant, about 1 minute.
4. Add tofu + egg plant + mushroom and all remaining marinade.
5. Cook for about 10 minutes. Stir occasionally.
6. Pour in coconut water (or water).
7. Simmer for about 20 minutes.
8. Add chopped onion.
9. Add more freshly ground pepper if using.
10. Serve hot with rice.