Ingredients for Szechuan Style Eggplant And Tofu In Chili Bean Sauce
- Peanut Oil
- Garlic Clove
- Fresh Ginger
- 2 medium eggplants, cut into 1-inch cubes
- 500ml (2 cups) water
- Chili Bean Sauce
- Light Soy Sauce
- 1 block (14 oz) firm tofu, crumbled or cubed
- 2 spring onions, chopped
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How to Make Szechuan Style Eggplant And Tofu In Chili Bean Sauce
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
- Add 2 cloves minced garlic and 1 inch minced ginger. Stir-fry for 30 seconds until fragrant.
- Add 2 medium eggplants, cut into 1-inch cubes. Stir-fry for 2-3 minutes until slightly softened.
- Pour in 500ml (2 cups) of water, followed by 1/2 cup chili bean sauce, 2 tablespoons soy sauce, and 1 block (14 oz) firm tofu, crumbled or cubed.
- Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the eggplant is tender and the sauce has thickened slightly.
- Garnish with 2 chopped spring onions and serve immediately over steamed rice.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
16g
Fat
8g
Carbs
3g
