Crispy Szechuan-Style Eggplant And Tofu
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
53
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Kosher Salt1 cup
Chicken Stock2 tbsps
Soy Sauce2 tbsps
Rice Vinegar1.5 tbsps
Sugar1 tsp
Lime Juice1 tbsp
Ginger (grated peeled fresh)2 cloves
Garlic (grated on a rasp)1 tbsp
Toasted Sesame OilDirections:
1
In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper
2
Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside
3
Repeat the process with the tofu
4
Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers
5
Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side
6
Transfer to a paper-towel-lined plate to drain
7
Repeat with the remaining eggplant and the tofu
8
In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch
9
Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs
10
Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat
11
Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic
12
Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer
13
Simmer until slightly thickened, 2 to 3 minutes
14
Add the cooked eggplant and tofu to the skillet and toss gently to combine
15
Stir in the sesame oil and remove from the heat
16
Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro