Crispy Szechuan-Style Eggplant and Tofu Recipe

Name: Crispy Szechuan-Style Eggplant and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup plus 2 teaspoons cornstarch; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 medium eggplant, peeled and cut into 3/4-inch cubes; 1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes; 1 tablespoon peanut oil, plus more for frying; 1/4 cup chicken stock; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 1/2 tablespoons sugar; 1 teaspoon lime juice; 1 tablespoon grated peeled fresh ginger; 3 Thai bird chiles, minced, or as desired; 2 cloves garlic, grated on a rasp; 1 tablespoon toasted sesame oil; Cooked white rice, for serving; Chopped fresh cilantro, for garnish

Servings: persons

2/3 cup plus 2 teaspoons cornstarch
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium eggplant, peeled and cut into 3/4-inch cubes
1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes
1 tablespoon peanut oil, plus more for frying
1/4 cup chicken stock
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 teaspoon lime juice
1 tablespoon grated peeled fresh ginger
3 Thai bird chiles, minced, or as desired
2 cloves garlic, grated on a rasp
1 tablespoon toasted sesame oil
Cooked white rice, for serving
Chopped fresh cilantro, for garnish

1
In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper.
2
Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside.
3
Repeat the process with the tofu.
4
Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers.
5
Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side.
6
Transfer to a paper-towel-lined plate to drain.
7
Repeat with the remaining eggplant and the tofu.
8
In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
9
Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs.
10
Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat.
11
Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic.
12
Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer.
13
Simmer until slightly thickened, 2 to 3 minutes.
14
Add the cooked eggplant and tofu to the skillet and toss gently to combine.
15
Stir in the sesame oil and remove from the heat.
16
Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2/3 cup plus 2 teaspoons cornstarch, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1 medium eggplant, peeled and cut into 3/4-inch cubes, and more.

Yes, Crispy Szechuan-Style Eggplant and Tofu falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Szechuan-Style Eggplant and Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions