Sichuan-Style Eggplant with Tofu

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week (Williams-Sonoma)

By Ivy Manning

Published 2015

  • About

To reduce the amount of fat found in typical Chinese-style eggplant dishes, I first steam eggplant slices and then stir-fry them with a spicy sauce and just a splash of oil. Serve with rice and a cooling cucumber salad.

Ingredients

  • Japanese eggplant, 1 lb (500 g), cut on an angle into ½-inch (12-mm) slices
  • Black bean-garlic sauce, 1

Method

  1. Steam the eggplant in a steamer basket set over simmering water until tender, about 8 minutes. (Alternatively, working in batches, arrange the eggplant slices in a single layer on top of a double layer of paper towels and microwave on high until soft, 6-8 minutes.)
  2. In a small bowl, whisk the black bean-garlic sauce, rice wine, soy sauce, Sriracha, vinegar, and