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Spicy Szechuan Eggplant and Tofu Stir-Fry with Chili Bean Sauce

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Ingredients

Adjust Servings:

	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

Nutritional information

160.9

Calories

96g

Calories From Fat

10.7g

Total Fat

1.7 g

Saturated Fat

0mg

Cholesterol

514.5mg

Sodium

10.5g

Carbs

Dietary Fiber

4.1g

Sugars

Protein

381g

Serving Size (g)

Serving Size

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Spicy Szechuan Eggplant and Tofu Stir-Fry with Chili Bean Sauce

Name: Spicy Szechuan Eggplant and Tofu Stir-Fry with Chili Bean Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Chinese
Ingredients: : 2; : 1; : 2; : 1; : 500; : 3; : 2; : 400; : 2

Features:

Cuisine:

Chinese

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!

40 min
Serves 4
Easy

Ingredients

Directions

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, 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!, 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

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Steps

1 Done	Heat a Wok With the Oil Over a High Heat. Stir-Fry the Garlic and Ginger For About 30 Seconds.
2 Done	Add the Eggplant to the Wok and Continue Frying For 2-3 Minutes.
3 Done	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.