Sichuan-Style Eggplant with Tofu

Name: Sichuan-Style Eggplant with Tofu
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: Chinese rice wine or dry sherry, 1 tablespoon; Sugar, 1 teaspoon; Canola oil, 2 tablespoons; Black bean-garlic sauce, 1 tablespoon; Chinese black vinegar or balsamic vinegar, 2 teaspoons; Sriracha or other chile sauce, 1 tablespoon; Japanese eggplant, 1 lb (500 g), cut on an angle into ½-inch (12-mm) slices; Roasted peanuts, 2 tablespoons chopped; Steamed rice, for serving; Baked tofu, ½ lb (250 g), cut into ½-inch (12-mm) cubes; Green onions, 2, thinly sliced; Fresh ginger, 1 tablespoon finely chopped; Garlic, 1 tablespoon finely chopped; Soy sauce, 1 tablespoon

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

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

Asia
China
Dinner
Microwave
Summer
Vegan

Method

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.)
In a small bowl, whisk the black bean-garlic sauce, rice wine, soy sauce, Sriracha, vinegar, and