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Sichuan Tofu Eggplant
Created by: Howcan Team
Ingredients
- 1 large eggplant, cut into 1-inch cubes
- 1 block of firm tofu, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons doubanjiang (broad bean paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 cup vegetable broth
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- Salt to taste
- Cooked white rice, for serving
Instructions
- In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the wok and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add the Sichuan peppercorns and cook for 1-2 minutes until fragrant.
- Add the minced garlic, ginger, and green onions to the wok. Stir-fry for 1-2 minutes until aromatic.
- Add the doubanjiang (broad bean paste) to the wok and stir-fry for another minute.
- Add the cubed eggplant to the wok and stir-fry for 3-4 minutes until slightly softened.
- In a small bowl, mix together the soy sauce, rice vinegar, and sugar. Pour the mixture into the wok and stir to combine.
- Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for 5-7 minutes until the eggplant is tender.
- Add the cooked tofu back into the wok and gently stir to combine with the eggplant and sauce.
- Pour in the cornstarch slurry and stir until the sauce thickens.
- Season with salt to taste and remove from heat.
- Serve the Sichuan Tofu Eggplant over cooked white rice and enjoy!
Sichuan Eggplant with tofu is a delectable and popular Chinese dish that originated in the Sichuan province. This flavorful and aromatic dish is a staple in Sichuan cuisine, known for its bold and spicy flavors. Traditionally, this dish features tender eggplant and savory tofu stir-fried with a rich and spicy Sichuan sauce, made with ingredients like garlic, ginger, Sichuan peppercorns, and chili bean paste. The dish is a perfect balance of sweet, savory, and spicy flavors, creating a tantalizing experience for the taste buds. Renowned Sichuan chefs, such as Chef Yu Bo, have perfected this dish, elevating it to new heights with their culinary expertise. Today, the best versions of this dish can be found in authentic Sichuan restaurants, particularly in Chengdu, the capital of Sichuan province. The key to achieving the perfect Sichuan Eggplant with tofu lies in the balance of flavors and the use of high-quality, fresh ingredients. While the traditional recipe calls for stir-frying, an alternative method involves braising the tofu and eggplant in the Sichuan sauce, allowing the ingredients to soak up the rich flavors. This alternative method results in a more tender and succulent dish, perfect for those who prefer a softer texture. Whether stir-fried or braised, Sichuan Eggplant with tofu is a must-try for anyone seeking an authentic and flavorful taste of Sichuan cuisine.
35 min
4
320 calories
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