Spicy tofu and eggplant stir-fry with Szechuan flavors.
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Nutrition per Serving
Ingredients
Estimated total cost: €5.36 · €1.34/serving
- 1 tablespoon premium olive or peanut oil (use a high smoke point oil for stir-frying)Est. price €0.08–€0.20
- 1 teaspoon rich dark sesame oil (add towards the end of cooking for a burst of flavor)Est. price €0.05–€0.12
- 1/4 cup savory hoisin sauce (adjust sweetness with a splash of vinegar if desired)Est. price €0.35–€0.70
- 1 tablespoon soy sauce, or more to taste (opt for low-sodium soy sauce to control salt levels)Est. price €0.03–€0.08
- Hot chili oil or Thai red curry paste (add a small amount at a time to control spiciness level)Est. price €0.02–€0.06
- One 16-ounce tub of extra-firm tofu (press tofu between paper towels to remove excess water before cooking)Est. price €2.20–€3.50
- 4 to 5 cloves fresh garlic, finely minced (let garlic rest for 10 minutes after chopping for enhanced health benefits)Est. price €0.10–€0.25
- 1 small onion, finely minced (cook slowly over low heat to caramelize for extra sweetness)Est. price €0.20–€0.40
- 4 large stalks bok choy or celery, thinly sliced on the bias (quickly blanch bok choy for vibrant color and crunch)Est. price €2.00–€3.50
- 1/4 cup dry white or red wine (choose a wine you would enjoy drinking)Est. price €0.25–€0.50
Steps
- 1In a stir-fry pan, heat the olive oil and sesame oil. Add the onion and garlic, then cook them over medium-low heat until they turn golden in color.
- 2Begin by slicing the Japanese eggplants into slices that are 1/4-inch thick. For regular eggplants, quarter them lengthwise before slicing them into 1/4-inch-thick pieces.
Cultural note
The Spicy Szechuan Tofu Eggplant Stir-Fry is a popular dish in Szechuan cuisine, known for its bold flavors and spicy kick. Tofu and eggplant are commonly used ingredients in Chinese cooking, and the combination of savory hoisin sauce and hot chili oil reflects the influence of traditional Chinese flavors in this…
Seasonal note
This Spicy Szechuan Tofu Eggplant Stir-Fry is best made in late summer to early fall when Japanese eggplants, bok choy, garlic, and ginger are in season, ensuring the freshest and most flavorful ingredients.
Health note
This dish is a good source of plant-based protein from tofu and fiber from vegetables, aiding in digestion and promoting satiety. It is rich in vitamins A, C, and K, supporting immune function and bone health. However, be mindful of the high sodium content from soy sauce and hoisin sauce.
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