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Eggplant and tofu in a blue bowl with rice topped with chopped cilantro.
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5 from 7 votes

Szechuan Tofu and Eggplant

Crispy tofu and eggplant are tossed in a spicy sauce in this Chinese Szechuan Tofu and Eggplant! This recipe has a perfect balance of spices. It's a healthy version of take-out that's prepared in one pan!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Chinese
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 148kcal
Author: Alison Corey

Ingredients

  • 14 ounce extra firm tofu drained and pressed
  • 1 medium eggplant
  • cup corn starch
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoon sesame oil

Szechuan Sauce

  • ¼ cup vegetable stock
  • 2 tablespoon soy sauce
  • 2 tablespoon rice wine vinegar
  • 1 teaspoon lemon juice
  • 2 tbsp corn starch
  • 2 teaspoon harissa
  • 2 cloves garlic minced
  • 1 tablespoon ginger paste
  • 1 tsp sesame oil

For Serving

  • 3 cups cooked white or brown rice
  • ¼ cup cilantro chopped

Instructions

  • Remove the tofu from the package, drain water, and press tofu for 20 minutes.
  • Wash the eggplant. Cut into small cubes, and toss with ⅓ cup of corn starch, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Set aside.
  • Add 1 teaspoon of sesame oil to a large saucepan on medium heat. Add the eggplant to the pan in a single layer. Cook for 3 minutes on all sides or until golden brown and crispy. Transfer the cooked eggplant to a bowl, and set aside.
  • Once the tofu has been pressed, cut it into small cubes. Toss with ⅓ cup of corn starch, ¼ teaspoon salt, and ¼ teaspoon pepper.
  • Using the same sauté pan as the eggplant, add an additional teaspoon of sesame oil, then add the cubed tofu in a single layer. Cook over medium heat for about 3 minutes on all sides or until golden brown. Transfer the tofu from the pan after it's cooked.
  • In a small bowl, whisk together the vegetable stock, soy sauce, rice wine vinegar, lemon juice, and 2 tablespoon of corn starch. Set aside.
  • Using the same pan, add 1 teaspoon of sesame oil, minced garlic, ginger paste, and harissa. Cook for about 1 minute over low-medium heat until fragrant. Pour in the sauce and whisk together for about 1 minute or until the sauce thickens.
  • Add in the cooked eggplant and tofu. Toss in the sauce.
  • Serve with a side of cooked rice, and top with fresh chopped cilantro. Enjoy!

Video

Notes

Tips for Making Szechuan Tofu and Eggplant
  • Nutrition facts are calculated without rice. 
  • Chop the eggplant and tofu into equal size pieces.
  • Make sure that the tofu and eggplant are evenly coated in the cornstarch on all sides.
  • Keep the skillet to medium to medium-high heat. Don't heat on high which can cause the eggplant and tofu to burn.
  • Be sure to cook the tofu and eggplant on all sides.
  • When adding the sauce to the pan, it will thicken quickly. Stir consistently, and remove from the heat as soon as you notice the sauce begins to thicken.
  • Store in the refrigerator for up to 5 days.

Nutrition

Calories: 148kcal | Carbohydrates: 23g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 637mg | Potassium: 307mg | Fiber: 3g | Sugar: 4g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg