Dinner

Spicy Szechuan Eggplant with Tofu is for Dinner.

Spicy Szechuan Eggplant with Tofu takes 30 minutes to prepare.

Spicy Szechuan Eggplant with Tofu takes 20 minutes to cook.

Spicy Szechuan Eggplant with Tofu makes 4 servings.

The ingredients for Spicy Szechuan Eggplant with Tofu are:

12 oz pack of extra firm tofu
1 lb Japanese eggplant, cut into ? inch cubes

For the szechuan sauce
1 tablespoon Soy sauce
1/2 c apple juice
1 t Chili Garlic Sauce
1 T balsamic vinegar
1 T salted black beans

? tablespoon oil

2 tablespoons finely minced ginger
2 tablespoons finely minced garlic
5 scallions/green onions, chopped into 1 inch pieces
1 t sesame oil

Here is how you make Spicy Szechuan Eggplant with Tofu:

Drain and Press the tofuCook the eggplant in a wok until browned on the outside. Set aside.Cut the compressed tofu into ? inch cubes. Cook in wok over medium heat until browned on all sides. Make the Szechuan Sauce.Soak black beans I warm water for 10-15 minutes, drain off water and mash with a fork.In a medium bowl, whisk together the soy sauce, Chili Garlic Sauce, apple juice, basalmic vinegar and black beans. Heat a large wok with oil on high heat. Carefully add the ginger and garlic, and stir for 30 seconds. Carefully pour in the Szechuan Sauce.Add the scallions/green onions, eggplant, tofu, and 1/2 cup water. Toss gently and cook on high for 5 minutes or till the eggplant has softened but is not mushy. Add more water if the dish is too dry. Taste the dish and add more Chili Garlic Sauce as desired.Drizzle sesame oil.Serving Size: Makes 4 1-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user LANAIKAYAKER.

The nutritional information for Spicy Szechuan Eggplant with Tofu is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 226.0

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 261.4 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 7.1 g
• Protein: 10.1 g

Spicy Szechuan Eggplant with Tofu is Asian cuisine.

The dietary needs meet for Spicy Szechuan Eggplant with Tofu is Vegan