Sichuan Style Eggplant ? And Tofu Recipe ~~ Vegan

sichuan style eggplant  and tofu recipe  vegan multip img 0 9111c646
sichuan style eggplant and tofu recipe vegan multip img 0 9111c646




Sichuan Style Eggplant ? and Tofu Recipe ~~ Vegan
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The tofu is crunchy and the eggplant will melt in your mouth in a unison sweet, savory, spicy and umami flavors
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Ingredients:
1 Japanese eggplant
Half block Extra form tofu
1 stalk Scallions
1 small thumb ginger
4 medium cloves garlic
Cooking oil
Salt
4/5 dried red chilli ( optional)
Sauce:
1 tsp corn starch
4 tbsp soy sauce
1 tsp ground Sichuan pepper
1/4 tsp 5 spice
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp chilli garlic paste( I used a store bought kind found at any asian store)
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Directions:
Prep: Press tofu to release excess water and cut in thin triangles. Cut eggplant in Half moon shapes. To make the eggplants taste less bitter submerge in warm salt water for about 20 mins. Then let them air dry. Chop up the ginger and garlic.

To prep the sauce, mix all above mentioned ingredients in a bowl except cornstarch. Add 2 tbsp of water to the cornstarch and make a slurry.

Cooking: While the eggplant soaks, heat cooking oil in a skillet and fry the tofu until it’s golden brown on both sides. After the eggplants are done, fry them until they are soft and golden brown in both sides too. The eggplants absorb a lot of oil in a skillet, so you could grill it like shown in my spring roll recipe. Set aside in a separate plate.
In a skillet or wok, heat some oil and add your chopped ginger, garlic, red chilli and chopped scallion white. Fry until fragrant and turn the heat to low. Add your sauce and let it simmer for a minute. Add the tofu and eggplant and let the sauces be soaked. After about 2 minutes of cooking add the cornstarch slurry. Cook for another 2 minutes until sauce is thick and shiny. Garnish with scallion greens and Serve hot with a side of rice ?
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