By Ebenezer Obiri
Start by preparing your ingredients: mince the garlic and ginger, slice the scallions, and cut the eggplant into bite-sized cubes. Dice the tofu into cubes.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil and heat over medium-high heat. Add the minced garlic and ginger, and stir-fry for about 1 minute until fragrant.
Add the cubed eggplant to the pan and stir-fry for about 5 minutes until the eggplant becomes tender and slightly golden.
Mix the soy sauce, rice vinegar, chili bean paste, and sugar in a small bowl. Pour this sauce mixture over the eggplant. Stir to coat evenly, cooking for another 2-3 minutes.
Add the fried tofu back into the pan with the eggplant and sauce. Stir gently to mix everything without breaking the tofu. Cook for an additional 2 minutes to heat through.
Add in the sliced scallions and stir for another minute. Season with salt and black pepper to taste.
Serve the Sichuan-style garlic eggplant and tofu over the cooked jasmine rice. Enjoy your meal!
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By Ebenezer Obiri
This Main Course Vegetarian Asian Sichuan recipe is ready in 45 minutes and features Eggplant, Firm tofu, Cooked jasmine rice and other delicious ingredients. Contains 420 calories total.
Start by preparing your ingredients: mince the garlic and ginger, slice the scallions, and cut the eggplant into bite-sized cubes. Dice the tofu into cubes.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil and heat over medium-high heat. Add the minced garlic and ginger, and stir-fry for about 1 minute until fragrant.
Add the cubed eggplant to the pan and stir-fry for about 5 minutes until the eggplant becomes tender and slightly golden.
Mix the soy sauce, rice vinegar, chili bean paste, and sugar in a small bowl. Pour this sauce mixture over the eggplant. Stir to coat evenly, cooking for another 2-3 minutes.
Add the fried tofu back into the pan with the eggplant and sauce. Stir gently to mix everything without breaking the tofu. Cook for an additional 2 minutes to heat through.
Add in the sliced scallions and stir for another minute. Season with salt and black pepper to taste.
Serve the Sichuan-style garlic eggplant and tofu over the cooked jasmine rice. Enjoy your meal!
Calories per Serving: 420
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