Eggplant and Tofu Szechuan Stir-Fry
A spicy, savory Chinese-inspired stir-fry featuring eggplant and tofu with bold Szechuan peppers, garlic, and a glossy sauce. This dish showcases a balance of umami, heat, and a slight tingle from Sichuan pepper, finished with a quick cornstarch glaze for shine.
- Prep Time: 15 min
- Cook Time: 10 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ large eggplant, 1 1/2 pounds, cubed
- 7 oz firm tofu, drained and cubed
- 1 tbsp Sichuan chili bean paste (doubanjiang)
- 1 ½ cloves garlic, minced
- ½ tbsp grated ginger
- 1 tbsp soy sauce
- ½ tbsp rice vinegar
- ½ tsp sugar
- ½ 1/2 cup water
- 1 tsp cornstarch mixed with 2 tsp water
- 1 tbsp vegetable oil
- ½ tsp sesame oil
- ½ tsp roasted sesame seeds (optional)
Instructions
- Toss eggplant in 1/4 tsp salt; set aside 5 min, pat dry; heat 1 tbsp oil in a skillet and fry until browned; remove.
- Pan-fry tofu in remaining oil until lightly golden; remove and set aside with eggplant.
- In same wok, add garlic, ginger, and doubanjiang; cook 30 sec until fragrant.
- Add eggplant, tofu, soy sauce, rice vinegar, sugar, and water; simmer 3–4 min.
- Stir in cornstarch slurry until sauce thickens; finish with sesame oil and sesame seeds.
Chef’s Pro Tips
- Use firm tofu for crisper edges.
- Salted eggplant reduces moisture and bitterness.
- Add a touch more chili paste if you like extra heat.
Serving Suggestions
Serve with steamed rice or quinoa and a side of sautéed greens.
Storage Instructions
Store leftovers in an airtight container up to 3 days; reheat on stove with a splash of water.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbohydrates | — |
| fat | — |
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