Szechuan-Style Eggplant and Tofu in Chili Bean Sauce

Total Time
20mins
Prep 15 mins
Cook 5 mins

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 Nutrition

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.
Most Helpful

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!

diane patt April 14, 2006