Spicy Orange Tofu and Sichuan Eggplant
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.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- ½ block firm tofu (about 100 g), drained and cubed
- 2 small eggplant (about 150 g), cubed
- 2 tbsp cornstarch
- 2 tbsp neutral oil
- 4 tbsp orange juice
- 2 tbsp orange zest
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp sugar
- 1 tsp Sichuan peppercorn, ground
- 1 tsp chili flakes
- 2 clove garlic, minced
- 2 tsp grated ginger
- 2 tsp sesame oil
- Sesame seeds, for garnish
- 4 tbsp green onions, sliced
Instructions
- Toss tofu in cornstarch until lightly coated; pat excess off. Heat oil in a skillet over medium-high.
- Fry tofu 3–4 minutes until golden; remove and set aside. Add eggplant; sauté 4–5 minutes until softened.
- Stir in garlic and ginger 30 seconds; return tofu. Add orange juice, zest, soy sauce, vinegar, sugar, Sichuan pepper and chili flakes.
- Simmer 4–5 minutes, glaze tofu and eggplant; finish with sesame oil, garnish with sesame seeds and green onions.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 12 |
| carbs | 38 |
| fat | 14 |
| fiber | 6 |
Community Ratings & Comments
No ratings yet. Be the first!
Comments
No comments yet. Be the first to leave one!