Szechuan-style Eggplant And Tofu In Chili Bean Sauce

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 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

Recipe

• 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.