Skip the Chinese take-out food this week, and try this delicious Szechuan eggplant and tofu recipe! 🥡🚫
This melt-in-your-mouth eggplant is pan-fried, coated in a sweet and spicy garlic sauce and served with pan-fried tofu over a bed of rice 🍆
This is the perfect savoury and filling dish that takes no more than 20 minutes to cook and makes 2 portions. Enjoy this dish as lunch or dinner the next day!
★ 1 large eggplant, cut into 1″ wide wedges
★ 1/2 of a tofu package (or ~200 g)
★ 1/2 cup of uncooked rice (white, brown, or wild)
★ 1 white onion, chopped
★ 1 tsp of minced garlic
★ 1 tsp of Sriracha or red pepper flakes (optional)
★ 2 tbsp soy sauce
★ 1 tsp corn starch
★ 1/2 tsp brown sugar or honey
★ 1/2 tsp black pepper
★ 2 tbsp sesame oil
1️⃣ Begin preparing the rice of your choice, ing the directions on the package.
2️⃣ Heat sesame oil in a wide pan on medium-high heat and add eggplant and tofu, panfrying until brown (~8-10 min). Transfer to a side plate.
3️⃣ In the same pan, cook the chopped onion until softened.
4️⃣ Add the Sriracha (or red pepper flakes) and minced garlic. Sauté for a few seconds.
5️⃣ Meanwhile, mix the soy sauce, corn starch, and sugar/honey in a bowl to make the sauce.
6️⃣ Add this sauce to the onion mixture and cook on medium-high heat until it starts to bubble. Add the eggplant and tofu back into the pan, mix until well coated in sauce.
7️⃣ Serve hot with rice or noodles of your choice and a sprinkle of sesame seeds if desired 🍛
Comment below your favourite Chinese dish to recreate at home!