By Ebenezer Obiri
Prepare the ingredients by cutting the eggplant into 1-inch cubes, tofu into 1-inch cubes, mincing the garlic, grating the ginger, and slicing the scallions (separate the white and green parts).
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the tofu cubes and cook until golden on all sides, about 7-10 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the eggplant cubes and stir-fry until they begin to soften, about 5 minutes.
Add the minced garlic, grated ginger, and white parts of the scallions to the pan. Stir-fry with the eggplant for an additional 2 minutes.
In a small bowl, mix the soy sauce, rice vinegar, chili bean paste, and sugar. Adjust seasoning with salt and pepper to taste.
Add the tofu back to the pan and pour the sauce mixture over the eggplant and tofu. Stir well to coat everything evenly. Reduce the heat to low and let it simmer for 5 more minutes, allowing the flavors to meld together.
Serve the Sichuan-style garlic eggplant and tofu over the cooked jasmine rice. Garnish with the green parts of the scallions.
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By Ebenezer Obiri
This Main Course Asian Cuisine Vegetarian recipe is ready in 40 minutes and features Eggplant, Firm tofu, Jasmine rice (cooked) and other delicious ingredients. Contains 450 calories total.
Prepare the ingredients by cutting the eggplant into 1-inch cubes, tofu into 1-inch cubes, mincing the garlic, grating the ginger, and slicing the scallions (separate the white and green parts).
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the tofu cubes and cook until golden on all sides, about 7-10 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the eggplant cubes and stir-fry until they begin to soften, about 5 minutes.
Add the minced garlic, grated ginger, and white parts of the scallions to the pan. Stir-fry with the eggplant for an additional 2 minutes.
In a small bowl, mix the soy sauce, rice vinegar, chili bean paste, and sugar. Adjust seasoning with salt and pepper to taste.
Add the tofu back to the pan and pour the sauce mixture over the eggplant and tofu. Stir well to coat everything evenly. Reduce the heat to low and let it simmer for 5 more minutes, allowing the flavors to meld together.
Serve the Sichuan-style garlic eggplant and tofu over the cooked jasmine rice. Garnish with the green parts of the scallions.
Calories per Serving: 450
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