Szechuan Eggplant with Tofu
This melt-in-your-mouth Szechuan eggplant is pan fried, coated in a garlicky sweet-spicy sauce and served with crispy tofu over a bed of rice.
Servings: 4
Calories: 215kcal
Ingredients
For the Crispy Tofu
- Cooking spray or a bit of oil
- 1 lb. extra firm tofu pressed at least 15 minutes and cubed
For the Szechuan Eggplant
- ¼ cup vegetable broth
- 2 tbsp. soy sauce
- 2 tbsp. brown sugar
- 1 tbsp. rice vinegar
- 2 tsp. Asian chili paste or to taste
- 2 tsp. cornstarch
- 1 ½ tbsp. vegetable oil
- 1 tsp. sesame oil
- 3 garlic cloves minced
- 1 lb. eggplant sliced into thin strips (no thicker than ½ inch)
- 2 scallions chopped
Instructions
Prepare the Tofu
- Coat large skillet with oil or cooking spray and place over medium-high heat.
- Add tofu to skillet in a single layer. Cook until browned on each side - about 3 minutes per side. Remove from skillet, transfer to a plate and set aside.
Prepare the Eggplant
- Whisk broth, soy sauce, brown sugar, vinegar, chili paste and cornstarch together in small bowl. Set aside.
- Place vegetable and sesame oil in skillet place over medium heat. Add garlic and sauté for 1 minute.
- Add eggplant strips in a single layer. Cook about 5 minutes, until strips are browned on bottoms. Gently flip and cook another 5 minutes, until browned on opposite side and tender. You can add a dash more oil if the skillet begins to dry out.
- Add soy sauce mixture to skillet and cook about 1 more minute, until thickened and eggplant is well coated.
- Add tofu to skillet and toss to distribute.
- Divide among plates or bowls. Serve with rice and top with scallions.
Notes
Nutrition information does not include rice.
Nutrition
Calories: 215kcal | Carbohydrates: 16.2g | Protein: 11.5g | Fat: 13g | Saturated Fat: 2.5g | Sodium: 518mg | Potassium: 494mg | Fiber: 5.3g | Sugar: 8.8g | Calcium: 200mg | Iron: 2.5mg