Szechuan Tofu
and Eggplant
Szechuan Tofu
and Eggplant
RECIPE
Szechuan Tofu
and Eggplant
SERVINGS
6 Servings
TIME
45 minutes
RECIPE
Ingredients:
Ingredients:
Eggplant Tofu Vegetable Broth Corn Starch Soy Sauce Cilantro Garlic Ginger Sesame Oil, Lemon Rice Wine Vinegar
RECIPE
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.
RECIPE
Step 2
Toss the tofu with ⅓ cup of corn starch, ¼ tsp salt, and ¼ tsp pepper.
RECIPE
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.
RECIPE
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.
RECIPE
Step 5
Add 1 tsp of sesame oil, minced garlic, ginger paste, and harissa. Cook for about 1 minute over low-medium heat.
RECIPE
Step 6
Add in the cooked eggplant and tofu. Toss in the sauce.
RECIPE
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