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Chinese recipe

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.

Total time

25 min

Serves

4

1 rating

5.0 / 5

dinnervegetariangluten-freespicymealprep

Ingredients

4 servings

Tick what you already have.

Instructions

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.

Community Ratings & Comments

5.0

1 rating
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