I don’t think an abundance of it would ever be a problem for me lol. just DO IT … love the texture with everything else, esp if you add the extra vegetable. Add eggplant and tofu and fold gently to combine. It was so good and very easy to make. Taste the dish and add more chili bean sauce if you like. We found this searching for a recipe with tofu and eggplant. Serve with rice and top with scallions. Stir sauce to re-incorporate corn starch, then add to wok, stirring constantly. I haven’t had eggplant in forever! I’ve done pretty well with using up all my eggplant since this post, and I still have a few more to harvest. Haha nice! Note: Chinkiang vinegar is a black vinegar that can be found at most Asian supermarkets. 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. I’ve had a similar problem – in my case it’s an overabundance of eggplant from my garden this year. All products linked here have been independently selected by our editors. Tofu fried rice sounds perfect :). Place a pot lid on top to keep the eggplant under water for 15 minutes. sliced into thin strips (no thicker than 1/2 inch). Enjoy :), I’ve never been a fan of eggplant, although I *do* like Szechuan sauce! Great recipe. Gotta love that combo :) I hope you enjoy it!! 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This recipe is fab! Set aside. Subscribe to our newsletter to get the latest recipes and tips! Glad you liked it, and Happy Birthday!! too. We reserve the right to delete off-topic or inflammatory comments. My boyfriend loved it too :). Thank you, Your email address will not be published. … I didn’t think I was going to have one, and it’s kinda funny because a few weeks ago my boyfriend was helping me brainstorm and suggested the theme of “harvest.” A nice thought, but what would I even do with that? The sauce was delicious and when all was combined it was great with brown rice. Delish! Yay! I’m so glad you enjoyed it! 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). Traditionally, however, this dish would be made with Chinese eggplants, which are a bit more tender than globes and other more common varieties. Place eggplant in a large bamboo steamer and set over a wok filled with 2 inches of water. Thanks, and I hope you and and everyone in your veggie household enjoys this :). Place eggplant on top and microwave on high power until eggplant is completely tender, 5 to 8 minutes (be careful, plate will be very hot). Bring to a boil, reduce to a simmer, and cook, folding and stirring occasionally until thick and glossy, about 5 minutes longer. Place vegetable and sesame oil in skillet place over medium heat. Repeat with the remaining eggpl… Thanks, and I look forward to other recipes using garden produce because I have a lot of it coming in. Eggplant + rice + szechuan = sold. I’ve pinned it to my list of recipes to make — thanks! Preserved mustard root can be found in the canned or jarred section of an Asian supermarket, sometimes labeled preserved or pickled Sichuan vegetable (check the ingredients label for mustard root). Um…*hangs head in shame*), Will definitely need to try this, and SOON! Cook until browned on each side - about 3 minutes per side. Braised Eggplant with Garlic Sauce is a classic Sichuan dish that combines soft simmered eggplant, fermented soy beans, and a sweet, garlicky sauce. 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…. We may earn a commission on purchases, as described in our affiliate policy. Combine vinegar, wine, and cornstarch and stir with fork until cornstarch is dissolved. Transfer to a paper-towel-lined plate to drain. Yum! I chose this to be my birthday meal and it didn’t let me down!! Discard whole cloves then increase heat to high and heat oil until smoking. BEYOND FABULOUS! Whisk broth, soy sauce, brown sugar, vinegar, chili paste and cornstarch together in small bowl. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Definitely will be recreating the recipe for my vegetarian household! I changed up the tofu prep by baking it (tossing it in “nooch” and tamari first)so it was crispy. https://www.thekitchn.com/recipe-vegan-stir-fried-garlic-tofu-and-eggplant-228380

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