Szechwan Eggplant & Tofu

This vibrant Szechwan-style dish offers a perfect balance of textures and bold flavors. The eggplant becomes silky and tender, soaking up the spicy, savory sauce, while the firm tofu provides a satisfying chew. Aromatics like ginger, garlic, and fresh scallions create a complex fragrance that defines Chinese home cooking. This vegan-friendly meal is quick to prepare and pairs beautifully with steamed jasmine rice. It is an excellent choice for weeknight dinners or as a hearty side dish that brings restaurant-quality heat and depth to your table without requiring hard-to-find ingredients.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 25.5

Dietary: Vegetarian

Description

This vibrant Szechwan-style dish offers a perfect balance of textures and bold flavors. The eggplant becomes silky and tender, soaking up the spicy, savory sauce, while the firm tofu provides a satisfying chew. Aromatics like ginger, garlic, and fresh scallions create a complex fragrance that defines Chinese home cooking. This vegan-friendly meal is quick to prepare and pairs beautifully with steamed jasmine rice. It is an excellent choice for weeknight dinners or as a hearty side dish that brings restaurant-quality heat and depth to your table without requiring hard-to-find ingredients.

Ingredients

3 tablespoon Soy sauce
1/4 cup Dry sherry or Chinese rice wine
1 tablespoon White or brown sugar
1 tablespoon Cider vinegar
3 tablespoons Cornstarch
2 tablespoons Peanut oil
1 medium Onion, thinly sliced
1 large Eggplant, cut into strips
3/4 teaspoon Salt
2 tablespoons Minced garlic
1 tablespoon Minced fresh ginger
1/4 teaspoon Black pepper
to taste Cayenne pepper
3 cakes Firm tofu, cut into strips
8 Scallions (whites sliced, greens minced)
1 bunch Cilantro, minced (optional)

Directions

1
In a liquid-measuring cup, combine soy sauce, vinegar, sherry, and sugar.
2
Add enough water to the mixture to make up to 1 cup total liquid.
3
In a small bowl, place the cornstarch and pour in the liquid mixture, whisking until completely dissolved and smooth. Set aside.
4
Add peanut oil and sliced onion to the wok, stir-frying for about 1 minute until fragrant.
5
Add the eggplant strips and salt, stir-frying for 8 to 10 minutes until the eggplant is soft and tender.
6
Stir in the minced garlic, ginger, black pepper, and cayenne pepper.
7
Cook for another 1-2 minutes to release the aromatics.
8
Add the tofu strips and the white parts of the scallions to the wok.
9
Stir the cornstarch slurry again to ensure it hasn't settled, then pour it into the wok.
10
Mix well and continue to stir-fry for 2-3 minutes until the sauce thickens and coats the ingredients evenly.
11
Remove from heat and serve immediately over rice, topped with the 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

For best results, press the tofu beforehand to remove excess moisture, which helps it absorb the sauce better.

If you prefer less spice, reduce the amount of cayenne pepper or omit it entirely.

This dish is best served fresh. If storing leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water to restore sauciness.

You can substitute the dry sherry with dry white wine if Chinese rice wine is unavailable.

Keywords: szechwan, eggplant, tofu, stir-fry, chinese, vegan, spicy, ginger, garlic, soy sauce, scallions, wok, vegetarian, dinner, asian, quick meal

Read it online: https://www.chefs-mate.com/recipe/szechwan-eggplant-tofu/