Szechuan-Style Eggplant and Tofu in Chili Bean Sauce

Szechuan-Style Eggplant and Tofu in Chili Bean Sauce
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Ingredients:
2 tablespoons peanut oil
1 garlic cloves, finely chopped
2 cm fresh ginger, grated
1 medium eggplants, sliced and cut into small chunks
500 ml water
3 tablespoons chili bean sauce, preferably dou ban jiang sauce, if available
2 tablespoons light soy sauce
400 g fresh tofu, in water, drained and cubed
2 small spring onions, shredded

Directions:
Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.
Add the eggplant to the wok and continue frying for 2-3 minutes.
Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu. Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice.

Servings: 4

Time preparation: 15 min.

Time total: 20 min.

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5 (1493 votes)

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