San Bei Ji (w/ Japanese Eggplant & Fried Tofu) RecipeđđŒ Three Cup Chicken, or âSan Bei Jiâ is a Taiwanese dish thatâs our go-to recipe to riff off of. The name comes from the original recipe used to make it (similar to pound cake): A cup of each of the three ingredients that create the sauce: rice wine, soy sauce, and sesame oil - but that would make a LOT of it so we're using a bit less of everything and subbing in japanese eggplant & fried tofu cakes Ingredients: 1 tablespoon sesame oil 2 tablespoons vegetable oil 1 medium ginger (sliced) 8 cloves garlic (sliced) 3 Japanese eggplants (sliced into chunks) 1 pack of fried tofu cakes 2 teaspoons sugar 3 small bunches of basil (thai, regular, or both) Sauce: 1/4 cup warm water 1/4 cup shaoxing wine 2 tablespoons dark soy sauce 4 tablespoons light soy sauce Instructions: Start by putting the sesame oil, vegetable oil, ginger, and garlic into your pan over medium heat. Let the aromatics infuse the oil for a couple of minutes. Then turn up the heat to high, and add the sliced eggplant to the pan. Sear until golden brown on both sides. Then add the tofu, sugar, and sauce. Stir and cover the pan. Turn the heat down to medium and simmer for 5 minutes. Then remove the cover and turn up the heat to reduce the sauce for a few minutes Make sure to stir to prevent burning. Throw in your Thai & regular basil and/or scallions and fry for another minute until itâs wilted. Serve with rice! #cooking #dinnerideas #datenight #couplescooking #recipeideas #easyrecipes #sanbeiji #homecooking #taiwanesefood #japanesefood