Spicy Szechuan Eggplant and Tofu Stir-Fry
Experience the vibrant flavors of Szechuan cuisine with this Spicy Szechuan Eggplant and Tofu Stir-Fry. Rich in umami and a delightful balance of sweet and savory, this dish features tender strips of eggplant and firm tofu simmered in a rich sauce, highlighted with garlic, ginger, and an array of spices. Perfectly paired with fluffy steamed rice, this dish not only satisfies your hunger but also delights your taste buds with its bold and aromatic flavors. Make it for a family dinner or impress guests with this comforting yet exotic meal!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Soy sauce
3 tablespoons (N/A)
Dry sherry or rice wine
1/4 cup (N/A)
Sugar (white or brown)
1 tablespoon (N/A)
Cider vinegar
1 tablespoon (N/A)
Cornstarch
3 tablespoons (N/A)
Peanut oil
2 tablespoons (N/A)
Onion
1 medium, sliced (Slice)
Eggplant
1 large, cut into strips (Cut into strips)
Salt
3/4 teaspoon (N/A)
Garlic
2 tablespoons, minced (Minced)
Ginger
1 tablespoon, minced (Minced)
Black pepper
1/4 teaspoon (N/A)
Cayenne pepper
To taste (N/A)
Firm tofu
3 pieces, cut into strips (Cut into strips)
Scallions
8, minced greens, white parts cut in strips (Minced greens, white parts sliced)
Instructions
1
1. In a measuring cup, combine the soy sauce, dry sherry or rice wine, sugar, and cider vinegar. Add water to make a total of 1 cup of liquid and mix well.
2
2. In a small bowl, add cornstarch and pour the prepared liquid. Whisk until the cornstarch is fully dissolved. Set this mixture aside.
3
3. Heat a large wok or frying pan over high heat. Once hot, add peanut oil followed by the sliced onion. Stir-fry for about 1 minute until the onion becomes translucent.
4
4. Add the strips of eggplant along with the salt. Stir-fry for approximately 8 to 10 minutes, or until the eggplant is soft and well-cooked.
5
5. Mix in the minced garlic, ginger, black pepper, and cayenne. Stir-fry for an additional 2-3 minutes until the garlic and ginger are fragrant.
6
6. Gently fold in the strips of tofu and the white parts of the scallions, coating them with the spices in the wok.
7
7. Take the cornstarch liquid from step 2, stir it well to redistribute the cornstarch, and pour it into the wok. Mix thoroughly and continue to stir-fry for another few minutes until the sauce has thickened.
8
8. Remove from heat. Serve the eggplant and tofu stir-fry over steamed rice, garnished with the minced green parts of the scallions and fresh cilantro leaves. Enjoy your meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Szechuan Eggplant and Tofu Stir-Fry?
It is a vibrant Szechuan-style dish featuring tender eggplant and firm tofu simmered in a savory, sweet, and spicy sauce.
What are the primary ingredients in this recipe?
The main ingredients include eggplant, firm tofu, soy sauce, dry sherry, garlic, ginger, and onion.
How is the stir-fry sauce prepared?
The sauce is made by combining soy sauce, dry sherry or rice wine, sugar, cider vinegar, and water to make 1 cup, then whisking in cornstarch.
What type of oil is recommended for this dish?
Peanut oil is recommended for its high smoke point and flavor.
How should the eggplant be prepared?
The eggplant should be cut into strips and stir-fried until soft.
How long does it take to cook the eggplant?
It takes approximately 8 to 10 minutes for the eggplant to become soft and well-cooked.
What kind of tofu is best for this stir-fry?
Firm tofu is used in this recipe, cut into strips to maintain its shape.
When should I add the garlic and ginger?
Add the minced garlic and ginger after the eggplant is soft, then stir-fry for 2-3 minutes.
What is the purpose of cornstarch in the recipe?
Cornstarch is used to thicken the sauce once it is added to the wok.
How is the dish garnished?
The dish is garnished with minced green scallion parts and fresh cilantro leaves.
Can I adjust the spiciness of this dish?
Yes, you can adjust the amount of cayenne pepper to suit your heat preference.
Is there vinegar in the Szechuan sauce?
Yes, the recipe uses one tablespoon of cider vinegar.
What should I serve with this stir-fry?
This dish is best served over fluffy steamed rice.
How are the scallions used in the recipe?
The white parts are stir-fried with the tofu, while the green parts are used as a garnish.
Do I need a specific pan for this recipe?
A large wok is ideal, but a large frying pan can also be used.
Can I substitute the dry sherry?
Yes, rice wine is a suitable alternative for dry sherry.
What type of sugar can I use?
You can use either white or brown sugar for the sauce.
How much salt is required?
The recipe calls for 3/4 teaspoon of salt, added during the eggplant cooking phase.
What is the total liquid volume for the sauce base?
The mixture of soy sauce, sherry, sugar, and vinegar should be topped with water to reach a total of 1 cup.
Are there fresh herbs in the recipe?
Yes, fresh cilantro leaves are used for garnishing.
How long do I cook the onion?
The onion is stir-fried for about 1 minute until it becomes translucent.
What spices provide the heat in this dish?
Black pepper and cayenne pepper provide the spicy elements.
Is this recipe considered vegetarian?
Yes, the recipe uses tofu and vegetables, making it suitable for vegetarians.
How many pieces of tofu are used?
The recipe calls for 3 pieces of firm tofu, cut into strips.
What should the final sauce consistency be?
The sauce should be thick enough to coat the eggplant and tofu thoroughly.
When do I add the cornstarch mixture?
Add it after the tofu and scallion whites are folded in and coated with spices.
Is the ginger minced or sliced?
The ginger should be minced for even distribution of flavor.
How many scallions are needed?
The recipe requires 8 scallions.
Can this be served for guests?
Yes, it is described as an exotic and comforting meal that is sure to impress guests.
What flavor profile does Szechuan cuisine offer?
It offers vibrant, bold, and aromatic flavors with a balance of sweet, savory, and spicy notes.