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