Spicy Szechuan-Style Eggplant and Tofu
60% chuẩn vị · Szechuan-inspired
A bolder, spicier take on braised eggplant and tofu, inspired by Szechuan flavors. Features chili bean paste (doubanjiang) and Szechuan peppercorns for a numbing and spicy kick.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chinese eggplant2 large
- Firm tofu1 block (about 14 oz)
- Garlic3 cloves, minced
- Ginger1 inch piece, minced
- Chili bean paste (Doubanjiang)2 tbsp
- Soy sauce2 tbsp
- Chinkiang vinegar1 tbsp
- Sugar1 tsp
- Sichuan peppercorns1 tsp, lightly toasted and ground (optional)
- Cornstarch1 tbsp
- Vegetable oil3 tbsp
- Scallions2, chopped
- Cilantrofor garnish
- Saltto taste
- Black pepperto taste
- Water1/2 cup
Các bước
- 1
Cut eggplant into 1.5-inch chunks and tofu into 1-inch cubes. Mince garlic and ginger.
- 2
Heat 2 tbsp oil in a skillet over medium-high heat. Fry tofu until golden brown. Remove and set aside.
- 3
Add remaining 1 tbsp oil. Sauté garlic and ginger until fragrant. Add chili bean paste and stir-fry for 1 minute until oil turns red.
- 4
Add eggplant and stir-fry for 5 minutes until slightly softened.
- 5
In a bowl, mix soy sauce, Chinkiang vinegar, sugar, ground Sichuan peppercorns (if using), and cornstarch dissolved in 2 tbsp water. Add 1/2 cup water.
- 6
Pour sauce over eggplant. Bring to a simmer, cover, and cook for 10-15 minutes until eggplant is tender.
- 7
Gently stir in the fried tofu. Cook for 2-3 minutes to heat through.
- 8
Season with salt and pepper if needed (doubanjiang is salty). Stir in most of the scallions.
- 9
Serve hot, garnished with remaining scallions and fresh cilantro.
