Spicy Szechuan Eggplant with Tofu
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 226.0
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 261.4 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 7.1 g
- Protein: 10.1 g
View full nutritional breakdown of Spicy Szechuan Eggplant with Tofu calories by ingredient
Submitted by: LANAIKAYAKER
Number of Servings: 4
Ingredients
-
12 oz pack of extra firm tofu
1 lb Japanese eggplant, cut into ¾ inch cubes
For the szechuan sauce
1 tablespoon Soy sauce
1/2 c apple juice
1 t Chili Garlic Sauce
1 T balsamic vinegar
1 T salted black beans
½ tablespoon oil
2 tablespoons finely minced ginger
2 tablespoons finely minced garlic
5 scallions/green onions, chopped into 1 inch pieces
1 t sesame oil
Tips
Serve with brown rice and extra soy sauce and Chili Garlic Sauce on the side.
Directions
Drain and Press the tofu
Cook the eggplant in a wok until browned on the outside. Set aside.
Cut the compressed tofu into ¾ inch cubes. Cook in wok over medium heat until browned on all sides.
Make the Szechuan Sauce.
Soak black beans I warm water for 10-15 minutes, drain off water and mash with a fork.
In a medium bowl, whisk together the soy sauce, Chili Garlic Sauce, apple juice, basalmic vinegar and black beans.
Heat a large wok with oil on high heat. Carefully add the ginger and garlic, and stir for 30 seconds. Carefully pour in the Szechuan Sauce.
Add the scallions/green onions, eggplant, tofu, and 1/2 cup water. Toss gently and cook on high for 5 minutes or till the eggplant has softened but is not mushy. Add more water if the dish is too dry. Taste the dish and add more Chili Garlic Sauce as desired.
Drizzle sesame oil.
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LANAIKAYAKER.
Cook the eggplant in a wok until browned on the outside. Set aside.
Cut the compressed tofu into ¾ inch cubes. Cook in wok over medium heat until browned on all sides.
Make the Szechuan Sauce.
Soak black beans I warm water for 10-15 minutes, drain off water and mash with a fork.
In a medium bowl, whisk together the soy sauce, Chili Garlic Sauce, apple juice, basalmic vinegar and black beans.
Heat a large wok with oil on high heat. Carefully add the ginger and garlic, and stir for 30 seconds. Carefully pour in the Szechuan Sauce.
Add the scallions/green onions, eggplant, tofu, and 1/2 cup water. Toss gently and cook on high for 5 minutes or till the eggplant has softened but is not mushy. Add more water if the dish is too dry. Taste the dish and add more Chili Garlic Sauce as desired.
Drizzle sesame oil.
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LANAIKAYAKER.
