This classic Szechwan dish is a vibrant, savory stir-fry that highlights the natural textures of tender eggplant and chewy firm tofu. The vegetables are wok-fried until soft and infused with a fragrant sauce made from soy, vinegar, sherry, and a hint of sugar. Aromatics like minced garlic, fresh ginger, and a kick of cayenne pepper provide the signature spicy and numbing depth associated with Szechwan cuisine. It is a quick, plant-based meal that pairs perfectly with steamed rice to soak up the glossy, savory sauce. Ideal for weeknight dinners, this dish balances heat, salt, and umami in every bite, offering a satisfying and flavorful experience without the heaviness of meat-based curries.
Szechwan Eggplant And Tofu
Description
This classic Szechwan dish is a vibrant, savory stir-fry that highlights the natural textures of tender eggplant and chewy firm tofu. The vegetables are wok-fried until soft and infused with a fragrant sauce made from soy, vinegar, sherry, and a hint of sugar. Aromatics like minced garlic, fresh ginger, and a kick of cayenne pepper provide the signature spicy and numbing depth associated with Szechwan cuisine. It is a quick, plant-based meal that pairs perfectly with steamed rice to soak up the glossy, savory sauce.Ingredients
Directions
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In a liquid-measuring cup, combine soy sauce, cider vinegar, sherry, and sugar.
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Add enough water to the sauce mixture to make a total of 1 cup of liquid.
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Place cornstarch in a small bowl, pour in the liquid mixture, and whisk until the cornstarch is fully dissolved. Set aside.
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Heat a large wok over high flame and add peanut oil.
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Add sliced onion and stir-fry for about 1 minute until fragrant.
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Add eggplant strips and salt, stir-frying for 8 to 10 minutes until the eggplant is soft and tender.
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Add minced garlic, ginger, black pepper, and cayenne pepper; cook for a few more minutes, stirring constantly.
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Add tofu strips and scallion whites to the wok.
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Stir the reserved sauce mixture to re-suspend the cornstarch, then pour it into the wok.
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Mix well and stir-fry for another few minutes until the sauce thickens and coats the vegetables and tofu.
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Remove from heat and serve immediately over rice, topped with minced scallion greens and cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 25.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 634.3mg27%
- Total Carbohydrate 4.8g2%
- Dietary Fiber 0.2g1%
- Sugars 0.1g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the tofu is firm or extra-firm and pressed to remove excess moisture before cutting, which helps it hold its shape during stir-frying.
Keep stirring the sauce mixture before adding it to the wok, as cornstarch settles quickly.
If you prefer a spicier dish, increase the amount of cayenne pepper or add chopped fresh chili peppers with the garlic and ginger.
This dish is best served hot. If storing leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water to restore the sauce's consistency.
