Szechuan-Style Eggplant and Tofu in Chili Bean Sauce

Wendys Kitchen's Note:

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

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 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.

Reviews

[diane patt]

Nice Szechuan receipe! I didn't have any eggplant but the receipe turned out great. I still can't cook as good as our favorite chinese resturant(not buffet) but this was great for at home. tx!