Black pepper tofu with eggplant

Name: 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.

www.smh.com.au

We whip out the wok and visit China for delicious inspiration for this spicy dish, ideal for serving as part of a banquet. The eggplant is great with asparagus added. I also like to steam cubes of...

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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.