Spicy Szechuan Style Eggplant and Tofu Stir-Fry (四川辣茄子豆腐炒)

This spicy Szechuan style eggplant and tofu stir-fry is a classic Sichuan dish that is packed with bold flavors and a spicy kick. It's a perfect dish for those who love a little heat in their meals.

Spicy Szechuan Style Eggplant and Tofu Stir-Fry (四川辣茄子豆腐炒)

Ingredients

  • 1 large eggplant, cut into cubes
  • 1 block firm tofu, cut into cubes
  • 3 cloves garlic, minced
  • 2 green onions, chopped
  • 2 tbsp Szechuan peppercorns
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp chili oil
  • 1 tbsp sugar
  • 1/2 cup vegetable broth
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp cooking oil

Instructions

  1. Press the tofu to remove excess water, then cut into cubes.
  2. In a small bowl, mix together the soy sauce, rice vinegar, chili oil, and sugar to make the sauce.
  3. In a separate bowl, mix the cornstarch and water to make a slurry.
  4. Heat the cooking oil in a large pan or wok over medium-high heat.
  5. Add the Szechuan peppercorns and cook for 1-2 minutes until fragrant.
  6. Add the garlic and green onions, and cook for another minute.
  7. Add the eggplant and tofu, and stir-fry for 3-4 minutes until the eggplant is tender.
  8. Pour in the sauce and vegetable broth, and bring to a simmer.
  9. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens.
  10. Remove from heat and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
12g
Carbohydrates
20g
Fat
15g

Supplies

Large pan or wok Cutting board Knife Bowls Measuring spoons

Tools

Stovetop

Serving suggestions

Serve the spicy Szechuan style eggplant and tofu stir-fry with steamed rice for a complete meal.

Tips & tricks

For an extra kick of heat, add more chili oil or Szechuan peppercorns to the stir-fry.

Cost

$10