- Eggplant 1 pc.
- Tofu cheese 200 g
- Green onion 2 feathers
- Garlic 3 cloves
- Hot red pepper 1 pc.
- Vegetable oil 2 tbsp
- Soy Sauce 2 tsp
- Sugar 1 tsp
- Mirin (rice wine) 1 tbsp.
- Wine vinegar 1 tbsp
- Sichuan pepper 1 tbsp
- Starch 1 tsp
- Water 1 tbsp
- Sesame oil 1 tsp
- Main ingredients
- Serving 2 servings
- World CuisineAsian, Oriental
wok (pan), knife, cutting board, spatula
Step 1: prepare the ingredients.
Cut the tofu and the eggplant into pieces of approximately the same size (approximately 1 cm).
Chop the onions and cloves of garlic.
Chop the hot peppers in circles.
Step 2: fry the eggplant.
Pour a tablespoon of oil into the wok, heat and add the eggplant. Fry until soft and brown. Eggplant will take a lot of oil, but do not add more, and cook the vegetables in an almost dry pan, stirring often.
Put eggplant on a plate.
Step 3: fry the tofu.
Put the wok on fire, add another tablespoon of oil. Add Sichuan pepper. Leave it for a few seconds so that the oil takes away the taste of pepper, and he himself began to hiss and bounce. Remove the wok from the heat and carefully remove all the pepper with a slotted spoon or spoon, leaving the oil in the pan.
Add garlic, white onion and hot pepper to the hot oil. Heat for a few seconds, trying not to burn the garlic.
Add the tofu cubes. Mix gently so as not to crush the cheese.
Add mirin and let the alcohol evaporate. Then add soy sauce, sugar and wine vinegar.
Step 4: add the eggplant to the tofu.
Add the eggplant and mix again carefully.
Mix the starch with water separately and then pour it into a skillet. Stir it to thicken.
At the very end, add sesame oil.
Step 5: Serve Chinese-style Tofu Eggplant
Chinese-style hot eggplant with tofu. Sprinkle them with fresh green onions and lay on a pad of rice.
Enjoy your meal!