Cooked - 20 Min Saucy Stir-fried Eggplant With Tofu

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20 Min Saucy Stir-fried Eggplant With Tofu

1.0

4 Japanese eggplants (or 1 large Italian eggplant, cut into chunks)

200g firm tofu, crumbled in a towel

2 tbsp garlic, minced

2 tbsp ginger, minced

2 tbsp doubanjiang (fermented chili bean paste)

1 tbsp soy sauce

1 tbsp sugar

1 tsp ground Sichuan pepper (optional)

1 tsp chili powder

150ml water

1 tsp cornstarch mixed with 1 tbsp water

3 tbsp neutral oil (for stir-frying eggplant)

1 tbsp neutral oil (for frying aromatics)

Steamed rice (to serve)

Green onion (to serve)

Sesame seeds (to serve)

Heat 3 tbsp oil in a wok or large pan over high heat. Stir-fry eggplant until soft and golden, 5–6 min. Remove and set aside.
Add 1 tbsp oil to the pan. Fry garlic and ginger for 1 min, then stir in doubanjiang for another 1 min.
Add tofu, soy sauce, sugar, chili powder, and water. Cook 2-3 min. Stir in cornstarch slurry until thickened. Taste and season with salt if needed.
Return eggplant, toss to coat, and serve over rice. Finish with green onion + sesame seeds.

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 34 weeks ago

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