Szechuan Tofu and Eggplant

Szechuan Tofu and Eggplant

Szechuan Tofu  and Eggplant


6 Servings


45 minutes



Eggplant Tofu Vegetable Broth Corn Starch Soy Sauce Cilantro Garlic Ginger Sesame Oil, Lemon Rice Wine Vinegar

Step 1

Add sesame oil to a large saucepan on medium heat. Add the eggplant in a single layer. Cook for 3 minutes on all sides.

Step 2

Toss the tofu with ⅓ cup of corn starch, ¼ tsp salt, and ¼ tsp pepper.

Step 3

Add the cubed tofu in a single layer. Cook over medium heat for about 3 minutes on all sides or until golden brown.

Step 4

In a small bowl, whisk together the vegetable stock, soy sauce, rice wine vinegar, lemon juice, and 2 tbsp of corn starch. Set aside.

Step 5

Add 1 tsp of sesame oil, minced garlic, ginger paste, and harissa. Cook for about 1 minute over low-medium heat.

Step 6

Add in the cooked eggplant and tofu. Toss in the sauce.

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