Spicy Szechuan Eggplant Tofu Stir-Fry | DishGen Recipe
This vibrant Spicy Szechuan Eggplant Tofu Stir-Fry combines tender eggplant and crispy tofu in a flavorful, savory sauce infused with garlic, ginger, and chili paste. Perfectly balanced with umami...
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Cooking tools:
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- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
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- Stove
- Serving bowl
Ingredients
- 1 lb eggplant, cut into 1-inch cubes
- 14 oz firm tofu, drained, pressed, and cubed
- 3 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp chili garlic sauce (adjust to taste)
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup water or vegetable broth
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Toasted sesame seeds for garnish
- Cooked jasmine rice, for serving
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