A delicious and spicy Szechuan-style dish with soft tofu and eggplant in a flavorful sauce.
Ingredients: 2 medium eggplants, sliced. 1 block tofu, cubed. 3 cloves garlic, minced. 2 tablespoons soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 1 teaspoon sugar. 1 teaspoon Szechuan peppercorns. 1/2 cup vegetable broth. 2 green onions, sliced. 1 tablespoon vegetable oil. Cooked rice, for serving.
Instructions: In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, and sugar. Set aside. In a large skillet, heat vegetable oil over medium-high heat. Add garlic and Szechuan peppercorns, cook for 1 minute. Add eggplant slices and tofu cubes to the skillet. Cook until eggplant is tender, about 5-7 minutes. Pour the sauce mixture and vegetable broth into the skillet. Stir well to combine. Simmer for 2-3 minutes until the sauce thickens. Garnish with sliced green onions. Serve hot over cooked rice. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Harbeckc
