:), This Szechuan recipe is simple to prepare and the flavors are wonderful! Your email address will not be published. Drain and press tofu. Add garlic and sauté for 1 minute. I added some thinly sliced red bell pepper as well. LAST UPDATED: February 6, 2018 • FIRST PUBLISHED: June 13, 2016. Maybe we are just big eaters, but this was just enough for 2 large main dish servings for us. You can read more about me here. Cook about 5 minutes, until strips are browned on bottoms. Thank you for the awesome recipe! THIS LOOKS PERFECT!!! Enjoy :), I’ve never been a fan of eggplant, although I *do* like Szechuan sauce! thank you for a great recipe i am totally bookmarking this one to make again! Will definitely make again. I also like to cube it up and toss with cherry tomatoes, scallions, olive oil, salt and pepper. I used the globe eggplant, since thats what I had on hand and it turned out delicious. I put the eggplant in the oven but not as long as the tofu, so then I cooked it quite a while in wok, allowing it to dry out a bit. You can add a dash more oil if the skillet begins to dry out. Great recipe. I love eggplant! The result was definitely not as pretty as in the photos but tastes great! ☕️. I happened to have all the ingredients which made it all the better. I made this a couple of days ago, modified to suit my low Fodmap diet (just left out garlic cloves and fried eggplant in a suitable garlic infused oil instead). Thank you for this and many of your delicious recipes. Whisk broth, soy sauce, brown sugar, vinegar, chili paste and cornstarch together in small bowl. I haven’t had eggplant in forever! All the dish needed to look like it came from a restaurant was the takeout container–tasted professional. Set aside. * Percent Daily Values are based on a 2000 calorie diet. I’m so glad you enjoyed it! But Whole Foods is on the way to work, and guess what? Your email address will not be published. Be sure to let me know how it turns out if you try some fun eggplant substitution. I wish I had time to read all the comments before I cooked this and modify slightly. I love food photography and coffee! Tried this recipe last night! Thanks! I loved the sauce, and I added broccoli to the eggplant stir fry. Yay!! We won’t even bother trying a humblebrag: We nailed it. Made this for the first time tonight and it was delicious! Serve with rice and top with scallions. Thanks Mike! Your roasted eggplant sounds awesome, and so easy. Yesterday’s post featured tomato and basil, both harvested from my backyard. Tofu fried rice sounds perfect :). ENJOY. Thanks Emma! Traditionally, however, this dish would be made with Chinese eggplants, which are a bit more tender than globes and other more common varieties. Divide among plates or bowls. Eggplant + rice + szechuan = sold. Please taste sauce before adding it to your dish and adjust accordingly. Add eggplant strips in a single layer. Coat large skillet with oil or cooking spray and place over medium-high heat. Stir-fry the garlic and ginger for about 30 seconds. Haha nice! Thanks so much for the pin. Remove from skillet, transfer to a plate and set aside. Hope that makes sense. Do you think I could make it up (without the tofu), freeze it in recipe-sized portions, and then later prepare the tofu and add the thawed eggplant dish and fresh scallions? Today it’s eggplant and scallions, also harvested from my own crops. Thanks Vanessa! (I also don’t have the chili paste…but THEY do, I’m sure! Cube the eggplant or cut it however you like. The sauce was delicious and when all was combined it was great with brown rice. SO EXCEPTIONAL I shared with my friend who is Vegan. Cut tofu into triangles. I’ve never tested that and you can never say for sure with any particular recipe, but I think with this one you’d probably be okay to freeze it. Wonderful! This was really, really delicious! Place vegetable and sesame oil in skillet place over medium heat. I think I just realized what my theme is for VeganMofo. just DO IT … love the texture with everything else, esp if you add the extra vegetable. We had one pound of “fairytale eggplant” (small with purple and white skin). Hi there. Sadly, I did not make any H, Eggplant, Plant-Based, Szechuan, Tofu, Vegan. This looks really tasty and I just happen to have some eggplant on hand…. of eggplants from my farmers’ market. This melt-in-your-mouth Szechuan eggplant is pan fried, coated in a garlicky sweet-spicy sauce and served with crispy tofu over a bed of rice. Gently flip and cook another 5 minutes, until browned on opposite side and tender. I haven’t had it in forever. It was so good and very easy to make. Add the eggplant to the wok and continue frying for 2-3 minutes. To make: mi, Happy Halloween . Will make again. If you g, I’m still fixated on dalgona coffee! Add more oil as needed. :), The sauce was really tasty and I was thinking about what other uses I could put it to as well. Nutrition information does not include rice. Thanks for creating and sharing this recipe!! It really is pretty flavor-packed. Leftovers keep for up to 5 days. I chose this to be my birthday meal and it didn’t let me down!! I changed up the tofu prep by baking it (tossing it in “nooch” and tamari first)so it was crispy. Was skeptical about slicing the eggplant in long strips…. Roast at 350 for about 15 minutes. I love szechuan eggplant and just received a lot (!) Obviously, this is a very quick dish to make in the moment but I have the eggplants now. Add the tofu and eggplant (and any other vegetables) to the skillet. also increased the sauce since I added the veg. I’m a new (9 mos) vegan and it is such a help! Stir fry until everything is saturated. Add tofu to skillet in a single layer. We found the tofu tasted rather bland, however, so next time I plan to make a bit more sauce in which to marinate the tofu for at least 30 minutes prior to sauteeing it. If you have an account , I would be more than happy to tag you :), Yay!!! Ask any Chinese food lover what the best dish is and we guarantee they’ll almost always say Mapo. The eggplant should be soft. Extra sauce should be stored in a container and placed in the refrigerator. Toast the peppercorns in a separate pan over medium heat and then crush. I mixed all the sauce ingredients before realizing you should hold some back, so I fried the first batch of eggplant using about half ot the total sauce, then used the remaining sauce for the rest of the eggplant and to mix everything together. The only thing I would change is the number of servings this makes. I will definitely make again. I don’t have an instagram account…I’m so bad with social media! I tweaked a few things … added a bag of mixed veg from the produce section as well as some ginger and a pinch of 5 spice powder…. Yay! ). I scored some Dominican eggplants from the grocery store recently and wanted to try a new recipe. My boyfriend loved it too :). Add tofu to skillet and toss to distribute. When everything is heated thoroughly, plate the dish. My name is Kaley and I'm the creator of this blog. Oops, I forgot to add that I dusted the eggplant in cornflour, salt & szechuan pepper before frying and then added 2 tsp of the leftover cornflour mix to the sauce, instead of adding the plain cornflour. Place a skillet over medium heat. Sign up for email updates and receive a free copy of my veggie burger e-book! I'm a former attorney turned professional food blogger. Thanks, and I look forward to other recipes using garden produce because I have a lot of it coming in. Basic cooking utensils and supplies (skillet, spatula, spoons, saucepan, etc. So the bar was really high when we set out create our own meatless version of this beloved Sichuan classic. Um…*hangs head in shame*), Will definitely need to try this, and SOON! Hoping to finally get on instagram by the end of the year. (And this coming from a former sous-chef at an Italian restaurant in New York??? Yay! sliced into thin strips (no thicker than 1/2 inch). Recipe was straight forward and results excellent. Thank you for offering though, and thanks so much for commenting to let me know how it worked out – that always makes me smile. I used thick chilli sauce instead of paste and brown onion instead of scallions but otherwise used all the ingredients as suggested. One suggestion to toss it in cornstarch might help. Yes! Reply ↓ Deborah Jayne November 5, 2017 at 4:34 pm.