Szechwan Eggplant Aubergine and Tofu
Dive into the bold, fiery flavors of Szechwan cuisine with this irresistible Szechwan Eggplant Aubergine and Tofu recipe. This vegan-friendly dish combines crispy golden tofu and tender, caramelized eggplants, all coated in a savory, spicy Szechwan sauce made with soy sauce, hoisin, and a touch of sesame oil. Garlic, ginger, Szechwan peppercorns, and dried red chilies lend a fragrant, tongue-tingling heat, while the addition of rice vinegar and a hint of sugar balances the bold flavors. Perfectly suited for a quick weeknight dinner, this easy stir-fry comes together in just 40 minutes and pairs seamlessly with fluffy steamed rice for an authentic Asian-inspired meal. Healthy, plant-based, and bursting with umami, this recipe is a must-try for fans of spicy, vibrant dishes.
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Recipe Information
Ingredients
- 2 medium-sized eggplants (aubergines)
- 14 oz firm tofu
- 4 tbsp cornstarch
- 0.5 cup vegetable oil (for frying)
- 4 cloves garlic
- 1 inch piece ginger
- 3 stalks green onions
- 1 tsp Szechwan peppercorns
- 4 whole dried red chilies
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 2 tsp cornstarch (for sauce)
- 0.25 cup water
- 1 tsp sesame oil
Instructions
Slice the eggplants into bite-sized wedges and lightly salt them. Let them sit for 10 minutes to remove excess moisture, then pat dry with paper towels.
Drain the tofu and press it between paper towels to remove extra moisture. Cut it into 1-inch cubes.
Coat the tofu cubes evenly with 4 tablespoons of cornstarch, ensuring all sides are thoroughly covered.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the tofu cubes until golden and crispy on all sides. Remove and set aside on a paper towel-lined plate.
In the same skillet, fry the eggplant wedges until they are tender and golden brown. Remove and set aside.
Finely mince the garlic and ginger, and slice the green onions, separating the white and green parts.
In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, sugar, 2 teaspoons of cornstarch, water, and sesame oil to create the sauce. Stir until the cornstarch dissolves completely.
In the skillet, lower the heat to medium and add the Szechwan peppercorns and dried red chilies. Stir-fry for 1 minute until aromatic.
Add the minced garlic, ginger, and the white parts of the green onions to the skillet. Cook for another 30 seconds, stirring constantly to avoid burning.
Return the eggplant and tofu to the skillet. Pour the sauce over the mixture and toss to coat everything evenly. Let it cook for 2-3 minutes until the sauce thickens and everything is heated through.
Garnish with the green parts of the green onions and serve hot, preferably with steamed rice.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 11.3 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 720 mg | 55% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 879 mg | 19% | |
*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.
