Sichuan Style Spicy Tofu and Eggplant

Sichuan Style Spicy Tofu and Eggplant is a vibrant and fiery dish that brings together the creaminess of tofu and the tender texture of eggplant, all enveloped in a spicy, aromatic sauce. This gluten-free delight is perfect for a cozy dinner, delivering a punch of flavor with every bite.

Sichuan Style Spicy Tofu and Eggplant
30 minutes
Difficulty: Medium
Chinese
350 kcal

Ingredients

  • Firm tofu - 250 grams
  • Chinese eggplant - 200 grams
  • Red bell pepper - 1 medium
  • Garlic - 3 cloves
  • Ginger - 1 inch piece
  • Sichuan peppercorns - 1 teaspoon
  • Red chili flakes - 1 teaspoon
  • Soy sauce (gluten-free) - 2 tablespoons
  • Rice vinegar - 1 tablespoon
  • Sesame oil - 1 tablespoon
  • Vegetable oil - 2 tablespoons
  • Green onions - 2 stalks
  • Salt - to taste
  • Water - 100 ml

Steps

  1. Press the tofu to remove excess moisture, then cut it into 1-inch cubes.
  2. Slice the Chinese eggplant into 1-inch pieces and chop the red bell pepper into bite-sized pieces.
  3. Finely chop the garlic and ginger, and slice the green onions, separating the white and green parts.
  4. In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the Sichuan peppercorns and fry for about 30 seconds until fragrant.
  5. Add the garlic and ginger to the pan, sautéing for 1-2 minutes until aromatic.
  6. Add the diced tofu to the pan and cook until golden brown on all sides, about 5-7 minutes.
  7. Stir in the eggplant and red bell pepper, cooking for another 5 minutes until the vegetables are slightly softened.
  8. In a small bowl, mix the soy sauce, rice vinegar, sesame oil, red chili flakes, and water. Pour the sauce mixture over the tofu and vegetables.
  9. Cover the pan and let simmer for 5-7 minutes, stirring occasionally until the eggplant is tender.
  10. Season with salt to taste, and garnish with the green parts of the green onions before serving.

Nutrition

  • Calories: 350
  • Protein: 15 g
  • Carbs: 20 g
  • Fiber: 7 g
  • Sugar: 5 g
  • Sodium: 800 mg
  • Cholesterol: 0 mg
  • Total Fat: 25 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 20 g
  • Water: 0.1 L

Health Benefits

  • Rich in protein from tofu, which supports muscle health.
  • Eggplant is high in antioxidants, promoting heart health and reducing inflammation.

Tags

ChineseGluten-FreeSupper