Szechuan eggplant

Szechuan eggplant

Tags

Chinese
Vegan

Cook

Ingredients

  • 1 block tofu
  • 4 Chinese eggplants
  • 2 tbsp cornstarch
  • 2–4 tbsp peanut oil
  • 4 cloves garlic, finely chopped
  • 2 tsp ginger, finely minced
  • 5–10 dried red chillies
  • Rice
  • Pak choi
  • 1 red pepper
  • 1 green pepper
  • Scallions
  • 1 tsp Szechuan peppercorns
  • ¼ cup soy sauce
  • 1 tbsp garlic chilli paste
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp mirin
  • 3 tbsp brown sugar
  • ½ tsp five spice

Steps

  1. Cut eggplant into ½ inch thick pieces.
  2. Place eggplant in a bowl covered with water and stir in 2 teaspoons salt then let stand 20-30 minutes.
  3. Drain and press the tofu.
  4. Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush.
  5. Add all the ingredients after the peppercorns to make the sauce.
  6. Cook the rice.
  7. Drain and rinse the eggplant and pat dry with a towel. Toss the eggplant and tofu with the corn starch.
  8. Cook the tofu and eggplant in the frying pan, in multiple batches if necessary, browning on all sides.
  9. Cook the garlic, ginger and bell peppers in the pan then add the dried peppers.
  10. Pour the sauce into the pan and simmer for 20 seconds. Add the tofu and eggplant back, tossing gently.