Szechuan-Style Eggplant and Tofu in Chili Bean Sauce

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

• Ready In: 20 mins
• Serves: 4

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.