My boyfriend loved it too :). I don’t think an abundance of it would ever be a problem for me lol. Awesome! Basic cooking utensils and supplies (skillet, spatula, spoons, saucepan, etc. I love szechuan eggplant and just received a lot (!) Your email address will not be published. I love the holiday season because it’s totally a, The best part of Thanksgiving is that it means Chr, I’ve never been happier for a Saturday! I’m, Just wanted to interrupt your weekend to let you k, Quick question: did you check out my pumpkin coffe, Guess what I made with these ingredients? Other than that, perfect and simple! Thanks for creating and sharing this recipe!! Recipe was straight forward and results excellent. Drain and press tofu. I just made sure to slice it in thin slivers. From what I’ve read, freezing eggplant after cooking generally works just fine. This recipe is fab! I mean, this is a vegan food blog where the majority of recipes feature some type of fresh fruit or veggie, which was obviously harvested in some way or another. I always enjoy ordering this in Chinese restaurants. Cook until browned on each side - about 3 minutes per side. Luckily I was only serving just the 2 of us tonight, so it worked out. If you have an account , I would be more than happy to tag you :), Yay!!! Yay! This looks really tasty and I just happen to have some eggplant on hand…. I’m guessing lots of you have an overabundance of fresh peppers, tomatoes, zucchini, eggplant and the like in your kitchens. Serve and enjoy. I’m so glad you enjoyed it! Your roasted eggplant sounds awesome, and so easy. So the bar was really high when we set out create our own meatless version of this beloved Sichuan classic. Cook until lightly browned on both sides. Thanks, and I hope you and and everyone in your veggie household enjoys this :). All the dish needed to look like it came from a restaurant was the takeout container–tasted professional. We found the tofu tasted rather bland, however, so next time I plan to make a bit more sauce in which to marinate the tofu for at least 30 minutes prior to sauteeing it. Wonderful! Add soy sauce mixture to skillet and cook about 1 more minute, until thickened and eggplant is well coated. too. You can read more about me here. Do you think I could make it up (without the tofu), freeze it in recipe-sized portions, and then later prepare the tofu and add the thawed eggplant dish and fresh scallions? I’m a new (9 mos) vegan and it is such a help! Subscribe for email updates and receive a free copy of my veggie burger e-book! Yesterday’s post featured tomato and basil, both harvested from my backyard. I made this a couple of days ago, modified to suit my low Fodmap diet (just left out garlic cloves and fried eggplant in a suitable garlic infused oil instead). Add more oil as needed. also increased the sauce since I added the veg. Haha nice! Set aside. Moving on to eggplant! Why I love Szechuan Tofu and Eggplant… Thanks Emma! Thank you, Your email address will not be published. ☕️. It was so good and very easy to make. Add garlic and sauté for 1 minute. Will make again. Yes! BEYOND FABULOUS! Add sauce to the skillet with the vegetables and tofu. This was really, really delicious! made it tonight using home grown hot and sweet peppers and also added browned tofu chunks (doubled the sauce to accommodate and it was the perfect amount). We use cookies to ensure that we give you the best experience on our website. :), This Szechuan recipe is simple to prepare and the flavors are wonderful! Serve with rice and top with scallions. Sauté sliced onions in sesame oil. I wish I had time to read all the comments before I cooked this and modify slightly. Required fields are marked *, Copyright © 2013-2020 Tofu Press LLC and Alissa Saenz. Filed Under: Entrees Tagged With: Asian, chinese, eggplant, entrees, szechuan, vegan, vegetarian. Delish! Traditionally, however, this dish would be made with Chinese eggplants, which are a bit more tender than globes and other more common varieties. (And this coming from a former sous-chef at an Italian restaurant in New York??? Excellent!! This can be made with any protein. The only thing I would change is the number of servings this makes. just DO IT … love the texture with everything else, esp if you add the extra vegetable. The sauce was delicious and when all was combined it was great with brown rice. Thanks for sharing this recipe! The result was definitely not as pretty as in the photos but tastes great! Sichuan eggplant stir fry, or yú xiāng eggplant (鱼香茄子), ... of asian eggplant from ou garden. Perfect! Spicy Sichuan Tofu. The one addition I may include next time are slices of red onions. I happened to have all the ingredients which made it all the better. Um…*hangs head in shame*), Will definitely need to try this, and SOON! I posted my “attempt” on my instagram account. I’ve never tested that and you can never say for sure with any particular recipe, but I think with this one you’d probably be okay to freeze it. Eggplant + rice + szechuan = sold. SO EXCEPTIONAL I shared with my friend who is Vegan. :). Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu… Your email address will not be published. I used purple & white globe eggplant and soaked the strips in a saltwater bath first to help with the texture. Add garnishes if desired. I’m so glad you enjoyed it! * Percent Daily Values are based on a 2000 calorie diet. Hoping to finally get on instagram by the end of the year. I make comfort food that is sometimes fancy and always vegan. Many dishes can be easily made vegan since the cuisine features plenty of tofu and vegetables. I love food photography and coffee! I love eggplant! 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