Szechuan-Style Eggplant and Tofu in Chili Bean Sauce

Recipe by Wendys Kitchen
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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.
  • Add the eggplant to the wok and continue frying for 2-3 minutes.
  • 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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