Spicy black bean tofu and eggplant
stir-fried tofu and eggplant in a spicy black bean chilli sauce
Servings: 4
Calories: 155kcal
Equipment
- wok
- mortar and pestle
Ingredients
- 1 Tablespoon sesame oil
- 14 oz extra firm tofu cut into bite sized cubes
- 3 large Asian eggplant sliced and halved
- 3 green onion chopped into 1 inch pieces
For the spicy black bean sauce
- 2 Tablespoon soy sauce
- 1⁄4-1⁄2 teaspoon Szechuan peppercorns lightly roasted in a dry skillet then crushed with a mortar and pestle
- 1 Tablespoon Chinese black vinegar Substitute with malt vinegar
- 1⁄2 cup water
- 3 Tablespoon Black bean chili sauce (guizhou)
- 1⁄2-1 Tablespoons minced fresh ginger
- 2 cloves garlic crushed
Instructions
- In a medium sized bowl add the black bean chili sauce, black vinegar, tamari, ginger, garlic, water and ground Szechuan peppercorns to make the spicy black bean sauce
- Heat a large wok over medium-high heat and add a tablespoon of sesame oil.
- When the oil is heated, add the tofu to the pan and stir fry for 3-5 minutes, or until the outside of the tofu begins to crisp a bit.
- Add the eggplant to the wok and continue to stirfry another 5-8 minutes. The eggplant should have softened, but not be fully cooked.
- Add the spicy black bean sauce and the chopped green onions to the wok and toss to coat.
- Stirfry for another 2-3 minutes until the sauce cooks in to the eggplant and tofu then serve.
Nutrition
Calories: 155kcal | Carbohydrates: 16g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 981mg | Potassium: 600mg | Fiber: 6g | Sugar: 9g | Vitamin A: 129IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg