Black pepper tofu with eggplant

Ingredients

• 2 tsp Sichuan peppercorns
• 50g plain flour
• 2 tsp black peppercorns
• 1 tbsp peanut oil, plus extra
• 2 small Asian eggplants, sliced thick
• 400g firm tofu, diced
• 1 small red onion, diced
• 1 small red capsicum, diced
• 1 long red chilli, finely sliced
• 2 garlic cloves, finely chopped
• 3 tbsp fresh chicken stock*
• 2 tsp Chinese light soy sauce
• 1 tbsp oyster sauce
• 1 tsp caster sugar
• 2 long green shallots, finely sliced
• 1 small handful coriander leaves
• jasmine rice, to serve
• *Note: For a vegetarian version, swap chicken stock for vegetable stock, and omit the oyster sauce.