Best 5 Szechuan Style Tofu With Eggplant Recipes

BAKED TOFU SZECHUAN STYLE

Steps:

• In a medium size bowl combine the marinade ingredients. Gently stir in the tofu and coat well. Let marinate for 30 minutes, or up to 8 hours. Cover and chill if longer than 30 minutes.
• Preheat the oven to 450 degrees. Pour the tofu and its marinade into a shallow baking dish in one layer. Bake for 15 minutes, tossing once with a spatula.
• Combine the sauce ingredients and pour over the tofu. Toss to coat evenly. Return to the oven and bake 10 more minutes, or until golden brown. Let sit 10 minutes before serving; it should be served warm, not piping hot.

SZECHUAN SPICY EGGPLANT

Steps:

• Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
• Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
• Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
• Serve over hot rice.

SZECHUAN-STYLE TOFU WITH EGGPLANT

Steps:

• Heat the olive and sesame oils in a stir-fry pan. Add the onion and garlic and sauté over medium-low heat until golden.
• Meanwhile, cut the Japanese eggplants into 1/4-inch-thick slices. If using regular eggplant, quarter it lengthwise, then cut into 1/4-inch-thick slices.
• Cut the tofu into 6 slabs crosswise. Blot well with paper towels, then cut into narrow strips.
• Add the eggplant and tofu to the pan, followed by the wine, hoisin sauce, ginger, and 1/4 cup water. Cook, covered, over medium heat for 5 minutes, or until the eggplant is nearly tender. Lift the lid once or twice during that time to stir. Cook, uncovered, for 5 minutes longer, or until the liquid has been completely reduced.
• Add the bok choy and stir-fry, uncovered, for just a minute or two, until warmed. Season to taste with soy sauce and chile oil. Serve at once.
• menu suggestions
• It's nice to serve this hearty dish over cooked quick grains (like whole-wheat couscous or quinoa) or Asian noodles. Or, if you have the time, cook some brown rice-that's how I like it best. Since this isn't a colorful dish, you'll need something to liven up the plate. Broccoli with Pine Nuts or Almonds (page 204) or Stir-Fried Baby Carrots (page 206) would be a good choice. A few cherry or grape tomatoes or pickled beets add interest to the plate as well.
• If you'd prefer something raw and crunchy to go with this, choose Bok Choy, Red Cabbage, and Carrot Salad (page 176), Fruitful Red Slaw (page 177), or Mixed Greens with Sprouts, Apple, and Daikon (page 179). A bed of noodles or grain would be welcome with this menu, too.
• nutrition information
• Calories: 155
• Total Fat: 8g
• Protein: 9g
• Carbohydrates: 13g
• Fiber: 2g
• Sodium: 270mg

SZECHUAN-STYLE EGGPLANT AND TOFU IN CHILI BEAN SAUCE

Steps:

• Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.
• Add the eggplant to the wok and continue frying for 2-3 minutes.
• Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu. Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice.

SZECHUAN-STYLE EGGPLANT

Steps:

• Toss eggplant in colander with salt; let stand 30 minutes.
• Rinse off salt and pat eggplant dry with paper towels; set aside.
• Place green onion in work bowl of food processor with steel knife.
• With machine running, drop ginger and garlic through feed tube and mince finely.
• Combine peanut oil, 1 tablespoon sesame oil and dried red pepper flakes in wok or heavy 12 inch skillet over high heat and cook until pepper flakes turn black.
• Add green onion mixture and stir fry until fragrant, about 1 minute.
• Add eggplant and toss to coat with oil.
• Reduce heat to medium, cover and cook until eggplant softens, shaking wok occasionally to prevent sticking, 8 minutes.
• Meanwhile, blend Sherry, vinegar, sugar, soy sauce and chili paste in work bowl 3 seconds.
• Add Sherry mixture to wok and stir 2 minutes.
• Dissolve cornstarch in 1 teaspoon sesame oil and add to wok.
• Stir until sauce is glossy, about 15 more seconds.
• Serve immediately.