Szechuan Style Tofu With Eggplant Recipes

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SZECHUAN EGGPLANT



Szechuan Eggplant image

Chinese Eggplant with Szechuan Sauce with chilies and peanuts- a tasty, easy vegan dinner recipe! Serve with Rice, black rice, cauliflower rice, quinoa or rice noodles.

Provided by Sylvia Fountaine

Categories     Main

Time 45m

Yield 4

Number Of Ingredients 18

1 1/2 lbs Japanese Eggplant (about 4 x 10 inch eggplants)
2 teaspoons salt
bowl of water
--
2 tablespoons cornstarch
2-4 tablespoons peanut oil ( or wok oil)
-
4 cloves garlic, rough chopped
2 teaspoons ginger, finely minced
5-10 dried red chilies
1 teaspoon Szechuan peppercorns ( or sub regular peppercorns)
1/4 cup soy sauce or low sodium soy sauce
1 tablespoon garlic chili paste ( or sub 1 teaspoon chili flakes)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon Chinese cooking wine (or mirin)
3 tablespoons sugar, brown sugar, coconut sugar, maple syrup or alternative
1/2 teaspoon five spice

Steps:

  • Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes.
  • In the meantime, chop the garlic and ginger and make the Szechuan Sauce.
  • To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.
  • Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.
  • heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the eggplant spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and dont rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch. ( If in a hurry sometimes I'll use 2 pans.) Set the eggplant aside.
  • Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry add a tablespoon of water to loosen.
  • Place in a serving dish and top with scallions and optional peanuts.
  • Serve with rice, cauliflower rice, black rice or rice noodles.

Nutrition Facts : Calories 323 calories, Sugar 17.8 g, Sodium 1110.4 mg, Fat 21.8 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 7.4 g, Protein 5.9 g, Cholesterol 0 mg

SZECHUAN-STYLE EGGPLANT AND TOFU IN CHILI BEAN SAUCE



Szechuan-Style Eggplant and Tofu in Chili Bean Sauce image

by Ching He-Huang from Ching's Kitchen Simple, spicy and scrumptious, Ching-He Huang's imaginative vegetarian side dish can be made in minutes

Provided by Wendys Kitchen

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons peanut oil
1 garlic clove, finely chopped
2 cm fresh ginger, grated
1 medium eggplant, sliced and cut into small chunks
500 ml water
3 tablespoons chili bean sauce, preferably dou ban jiang sauce, if available
2 tablespoons light soy sauce
400 g fresh tofu, in water, drained and cubed
2 small spring onions, shredded

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.

Nutrition Facts : Calories 160.9, Fat 10.7, SaturatedFat 1.7, Sodium 514.5, Carbohydrate 10.5, Fiber 5, Sugar 4.1, Protein 9

SZECHUAN TOFU AND VEGGIES



Szechuan Tofu and Veggies image

Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! Quick, easy and flavorful!!!

Provided by Sylvia Fountaine | Feasting at Home

Categories     vegan

Time 30m

Yield 2

Number Of Ingredients 12

8-12 ounces tofu, patted dry and cubed (or sub shrimp or chicken cubes)
2 tablespoons peanut oil or high heat oil
generous pinch salt and pepper
½ cup thinly sliced onion
4 ounces sliced mushrooms (optional)
2 cups shredded cabbage (or shredded brussels, or shredded broccoli)
1 cup shredded carrots or matchstick
½ red bell pepper, thinly sliced
1 cup asparagus, snap peas, or green beans
optional: 6-8 small dried red Chinese or Arbol chilies
¼ cup Szechuan Sauce and more to taste! (please multiply if doubling or tripling the recipe)
garnish: scallions, sesame seeds, chili flakes

Steps:

  • Heat oil in a skillet. Season oil generously with salt and pepper. With tofu, I generally use ½ teaspoon kosher salt per ½ pound of tofu. Swirl the seasoned oil around until spread out uniformly. Add tofu and sear on at least two sides, until crispy and golden. Be patient here. Set aside.
  • To the same pan, add a little more oil if needed, onion, and mushrooms and sauté over medium-high heat - stirring constantly, until tender, about 3 minutes. Add the remaining veggies, add the dried red chilies if you like -and lower heat to medium, and sauté, tossing & stirring for 3-5 minutes until just tender or al dente. Tender, but vibrant and still slightly crisp!
  • Add the Szechuan Sauce, starting with ¼ cup and adding more to taste. If you are cooking more than one batch, you'll need to multiply the sauce accordingly. Cook the sauce 2 minutes, letting it thicken a bit. Toss in the crispy tofu ( or shrimp or chicken) right at the end, just to warm it up.
  • Divide among bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.
  • Serve this just as it is, or over rice, or noodles... and remember, do not eat the dried chilis!

Nutrition Facts : ServingSize - With tofu - Add 2 servings of Szechuan Sauce ( ¼ cup), Calories 307 calories, Sugar 11.9 g, Sodium 368.4 mg, Fat 20.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 23.9 g, Fiber 7 g, Protein 14.2 g, Cholesterol 0 mg

BAKED TOFU SZECHUAN STYLE



Baked Tofu Szechuan Style image

Provided by Food Network

Time 30m

Yield 3 servings

Number Of Ingredients 8

2 tablespoons tamari soy sauce
1 tablespoon Asian sesame oil
1 tablespoon vegetable oil
1/2 teaspoon minced fresh ginger
1 pound extra firm tofu, cut into 3/4-inch cubes and patted very dry
1/2 teaspoon chili paste with garlic*
1 tablespoon natural style peanut butter or tahini
2 tablespoons dry sherry, rice wine, or vermouth

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.

CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU



Crispy Szechuan-Style Eggplant and Tofu image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

2/3 cup plus 2 teaspoons cornstarch
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium eggplant, peeled and cut into 3/4-inch cubes
1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes
1 tablespoon peanut oil, plus more for frying
1/4 cup chicken stock
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 teaspoon lime juice
1 tablespoon grated peeled fresh ginger
3 Thai bird chiles, minced, or as desired
2 cloves garlic, grated on a rasp
1 tablespoon toasted sesame oil
Cooked white rice, for serving
Chopped fresh cilantro, for garnish

Steps:

  • In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
  • Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
  • In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
  • Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
  • Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

SICHUAN EGGPLANT IN GARLIC SAUCE



Sichuan Eggplant in Garlic Sauce image

This Sichuan side dish recipe is made with Chinese eggplant, ground pork, and a savory sauce made with light and dark soy sauces, vinegar, and wine.

Provided by Rhonda Parkinson

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 18

2 medium Chinese eggplants (about 10 to 11 ounces)
For the Sauce:
4 1/2 teaspoons dark soy sauce
4 1/2 teaspoons light soy sauce
1 tablespoon Chinese red rice vinegar
1 tablespoon Chinese rice wine
1/2 teaspoon sugar
1/3 cup chicken broth
For the Pork:
Pinch freshly ground black pepper
1/4 teaspoon cornstarch
3 to 4 tablespoons ground pork (no more than 1/4 cup)
1 tablespoon vegetable oil, or peanut oil
2 teaspoons minced garlic
1 teaspoon minced ginger
1 green onion, white and green parts, finely chopped
1 tablespoon chili garlic sauce
1 tablespoon water

Steps:

  • Gather the ingredients.
  • Bring a large pot of well salted water to a boil.
  • Cut the ends off the eggplant, then halve lengthwise. Cut each half diagonally into 4 crosswise pieces.
  • Add the eggplant to the boiling water for 2 to 3 minutes.
  • Remove with a slotted spoon and drain on paper towels.
  • Make the sauce by combining the chicken broth, dark and light soy sauces , vinegar, rice wine, and sugar in a small bowl. Set aside.
  • In a separate small bowl, use your fingers to mix 1/4 teaspoon cornstarch and the black pepper into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking).
  • Heat a wok or large skillet over medium-high heat. When the pan is hot, add the oil to the wok . When the oil shimmers, add the garlic, ginger, and green onion.
  • Stir-fry to combine, about 10 seconds, then add the ground pork.
  • Stir in the chili garlic sauce.
  • Stir-fry until the pork turns white and is nearly cooked, using a spatula to break the pork into small pieces, about 1 minute.
  • Add the eggplant, and continue to stir-fry until the ingredients are combined, about 1 minute. Give the sauce a quick re-stir and swirl it into the pan. Turn the heat to medium-low, cover and simmer until the eggplant is tender, about 10 minutes.
  • In a small cup, mix the remaining 1 tablespoon cornstarch and water.
  • Add the cornstarch slurry to the middle of the pan, stirring quickly to thicken. Once thickened, the dish is done. Serve hot.

Nutrition Facts : Calories 178 kcal, Carbohydrate 28 g, Cholesterol 8 mg, Fiber 7 g, Protein 6 g, SaturatedFat 1 g, Sodium 4165 mg, Sugar 10 g, Fat 6 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

SZECHUAN-STYLE TOFU WITH EGGPLANT



Szechuan-Style Tofu with Eggplant image

Categories     Salad     Sauce     Fry     Low Fat     Tofu     Eggplant     Raw

Yield 6 servings

Number Of Ingredients 12

1 tablespoon olive or peanut oil
1 teaspoon dark sesame oil
1 small onion, minced
4 to 5 garlic cloves, minced
2 long Japanese eggplants or 1 medium eggplant, about 1 pound total
One 16-ounce tub extra-firm tofu
1/4 cup dry white or red wine
1/4 cup hoisin sauce
2 teaspoons grated fresh or jarred ginger, or more to taste
4 large stalks bok choy or celery, thinly sliced on the diagonal
1 tablespoon soy sauce, or more to taste
Hot chile oil or Thai red curry paste

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

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  • Spicy Szechuan Eggplant. Eggplant and ground pork are stir-fried with chile paste and other seasonings in this spicy Szechuan recipe. For a vegetarian version, leave out the ground pork and increase the amount of eggplant.


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