Szechuan Style Eggplant and Tofu in Chili Bean Sauce
Elevate your plant-based dining experience with this irresistible Szechuan Style Eggplant and Tofu in Chili Bean Sauce! Featuring tender strips of Chinese eggplant and golden cubes of firm tofu, this recipe is infused with the bold, umami-packed flavors of doubanjiang (chili bean paste), soy sauce, and aromatic ginger and garlic. Perfectly balanced with a hint of sweetness from sugar and tang from rice vinegar, the dish comes together in a glossy, spicy sauce thickened with a cornstarch slurry. Finished with a drizzle of fragrant sesame oil and fresh scallion greens, this vegan-friendly feast pairs beautifully with steamed rice or noodles. Ready in just 40 minutes, it's an easy, weeknight dinner that's bursting with authentic Szechuan flair! Keywords: Szechuan eggplant recipe, tofu in chili bean sauce, Chinese eggplant tofu, vegan Szechuan stir-fry.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Chinese eggplant
- 400 grams Firm tofu
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil
- 4 cloves Garlic
- 1 tablespoon Ginger
- 3 stalks Scallions
- 2 tablespoons Doubanjiang (chili bean paste)
- 2 tablespoons Soy sauce
- 2 teaspoons Rice vinegar
- 1 teaspoon Sugar
- 1 cup Vegetable or chicken stock
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil
Instructions
Cut the eggplant into long strips about 3 inches long and 1 inch thick. Sprinkle them with 1 teaspoon of salt and set aside for 15 minutes to draw out excess water. Pat dry with a paper towel.
While the eggplant is resting, drain the tofu and pat it dry with a paper towel. Cut the tofu into 1-inch cubes.
Mince the garlic and ginger. Thinly slice the scallions, separating the white parts from the green parts.
In a small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and fry until golden brown on all sides, about 5-7 minutes. Remove and drain on a paper towel-lined plate.
Add the remaining 2 tablespoons of vegetable oil to the same skillet. Add the eggplant and stir-fry for 4-5 minutes, until it starts to brown and soften. Remove the eggplant and set aside.
In the same skillet, add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Stir in the doubanjiang (chili bean paste) and cook for another 30 seconds to release its aroma.
Add the soy sauce, rice vinegar, sugar, and vegetable or chicken stock, stirring well.
Return the eggplant and tofu to the skillet, coating them in the sauce. Let everything simmer for 3-4 minutes.
Stir in the cornstarch slurry to thicken the sauce, cooking for 1-2 minutes until the sauce reaches your desired consistency.
Drizzle with sesame oil and garnish with the green parts of the scallions before serving. Enjoy with steamed rice or noodles!
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 39.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6066 mg | 264% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 33.8 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2404 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
