Szechwan Tofu and Eggplant Stir-Fry: Spicy Vegan Delight

Szechwan Eggplant and Tofu is a delightful dish that perfectly complements a bed of steaming rice, making it an ideal choice for a satisfying meal that’s bursting with flavor and texture. With a total preparation and cooking time of just 35 minutes, it’s a quick and easy option for busy weeknights or whenever you’re craving something deliciously savory. 🍆🥢

Ingredients:

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• 3 tablespoons soy sauce
• 1/4 cup dry sherry
• 1 tablespoon rice wine
• 1 tablespoon sugar
• 3 tablespoons cider vinegar
• 2 teaspoons cornstarch
• 1 onion, sliced
• 1 eggplant, cubed
• Salt, to taste
• 3 cloves garlic, minced
• 2 teaspoons ginger, minced
• 1/4 teaspoon black pepper
• Pinch of cayenne pepper
• 1 block firm tofu, cubed
• 3 scallions, chopped (separate white and green parts)

Nutritional Information:

• Calories: 231
• Fat: 7.2g
• Saturated Fat: 1.2g
• Cholesterol: 0mg
• Sodium: 1204.1mg
• Carbohydrates: 26.6g
• Fiber: 6.3g
• Sugar: 9.2g
• Protein: 4.1g

Instructions:

1. Begin by preparing the sauce. In a measuring cup, combine soy sauce, dry sherry, sugar, and cider vinegar. Add enough water to make 1 cup of liquid.

2. In a small bowl, whisk together cornstarch with the liquid mixture until the cornstarch is completely dissolved. Set aside for later use.

3. Heat a large wok or frying pan over high heat. Once hot, add a tablespoon of oil followed by the sliced onion. Stir-fry for about a minute until the onion starts to soften.

4. Add the cubed eggplant to the wok along with a pinch of salt. Continue to stir-fry for 8 to 10 minutes, or until the eggplant becomes soft and slightly caramelized.

5. Introduce the minced garlic, ginger, black pepper, and cayenne pepper to the wok. Stir everything together and cook for a few more minutes to allow the flavors to meld.

6. Add the cubed tofu and the white parts of the chopped scallions to the wok. Stir gently to combine.

7. Give the sauce mixture (prepared in step 2) a quick stir to ensure the cornstarch hasn’t settled at the bottom, then pour it into the wok.

8. Mix well to evenly coat the ingredients with the sauce. Continue to stir-fry for another few minutes until the sauce thickens and coats the tofu and vegetables beautifully.

9. Once the sauce has thickened to your liking and all the ingredients are well combined, remove the wok from the heat.

10. Serve the Szechwan Eggplant and Tofu over a bed of freshly cooked rice, and garnish with the remaining chopped scallion greens and some fresh cilantro for added freshness and flavor.

11. Enjoy this flavorful dish with friends and family, savoring each bite of the tender eggplant, savory tofu, and aromatic spices.

This recipe yields approximately 4 servings, making it perfect for sharing or enjoying leftovers for another delicious meal. So go ahead, whip up this Szechwan-inspired delight and treat yourself to a culinary adventure that’s sure to satisfy your taste buds! 🌶🍚