Szechuan-Style Eggplant and Tofu in Chili Bean Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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by Ching He-Huang from Ching's Kitchen Simple, spicy and scrumptious, Ching-He Huang's imaginative vegetarian side dish can be made in minutes Ingredients:
2 tablespoons peanut oil |
1 garlic clove, finely chopped |
2 cm fresh ginger, grated |
1 medium eggplant, 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:
1. Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.
2. Add the eggplant to the wok and continue frying for 2-3 minutes.
3. 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.
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