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Recipes Around the World International Vegetarian Union
Vegan Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Szechuan-Style Eggplant and Tofu in Chili Bean Sauce
From: Wendy

by Ching He-Huang from Ching's Kitchen Simple, spicy and scrumptious, Ching-He Huang's imaginative vegetarian side dish can be made in minutes

SERVES 4

  • 2 tablespoons peanut oil
  • 1 garlic clove, finely chopped
  • 2 cm fresh ginger, grated
  • 1 medium eggplant, sliced and cut into small chunks
  • 500 ml water
  • 3 tablespoons chili bean sauce, preferably dou ban jiang sauce, if available
  • 2 tablespoons light soy sauce
  • 400 g fresh tofu, in water, drained and cubed
  • 2 small spring onions, shredded

Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.

Add the eggplant to the wok and continue frying for 2-3 minutes.

Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu.

Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice.