Szechuan-Style Eggplant and Tofu in Chili Bean Sauce

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“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”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.
  2. Add the eggplant to the wok and continue frying for 2-3 minutes.
  3. 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.

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