Spicy Orange Tofu and Sichuan Eggplant

Name: Spicy Orange Tofu and Sichuan Eggplant
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Ingredients: 1/4 block firm tofu (about 100 g), drained and cubed; 1 small eggplant (about 150 g), cubed; 1 tbsp cornstarch; 1 tbsp neutral oil; 2 tbsp orange juice; 1 tbsp orange zest; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp sugar; 1/2 tsp Sichuan peppercorn, ground; 1/2 tsp chili flakes; 1 clove garlic, minced; 1 tsp grated ginger; 1 tsp sesame oil; Sesame seeds, for garnish; 2 tbsp green onions, sliced

A bold one-plate meal blending Chinese takeout vibes with citrusy glaze and Sichuan heat. Crispy tofu coats a glossy orange sauce while tender eggplant soaks up flavors, finished with sesame and a zing of white pepper.

Total time

25 min

Prep

10 min

Cook

15 min

Serves

breakfastdinnervegangluten-freehot-and-sour

Chef’s Pro Tips

Double-fry tofu for extra crispness.
Adjust chili to taste; add a splash of black vinegar for depth.
Bloom spices in oil for stronger aroma.

Serving Suggestions

Serve over a small portion of steamed rice or quinoa with steamed greens on the side.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid soggy tofu.

Nutrition

Estimated, per serving

calories: 320kcal
protein: 12g
carbs: 38g
fat: 14g
fiber: 6g

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