How many servings does this recipe make?

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

What ingredients do I need for Szechuan-Style Eggplant And Tofu In Chili Bean Sauce?

You need 9 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1 garlic clove, finely chopped, 2 cm fresh ginger, grated, 1 medium eggplant, sliced and cut into small chunks, and more.

Is Szechuan-Style Eggplant And Tofu In Chili Bean Sauce suitable as soups & stews?

Yes, Szechuan-Style Eggplant And Tofu In Chili Bean Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Szechuan-Style Eggplant And Tofu In Chili Bean Sauce?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Szechuan-Style Eggplant And Tofu In Chili Bean Sauce Recipe

Name: Szechuan-Style Eggplant And Tofu In Chili Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 1 garlic clove, finely chopped; 2 cm fresh ginger, grated; 1 medium eggplant, sliced and cut into small chunks; 500 ml water; 3 tablespoons chili bean sauce, preferably dou ban jiang sauce, if available; 2 tablespoons light soy sauce; 400 g fresh tofu, in water, drained and cubed; 2 small spring onions, shredded

Szechuan-Style Eggplant And Tofu In Chili Bean Sauce – a delicious recipe with peanut oil, garlic, fresh ginger, eggplant, chili bean sauce, soy sauce. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 tablespoons peanut oil
1 garlic clove, finely chopped
2 cm fresh ginger, grated
1 medium eggplant, sliced and cut into small chunks
500 ml water
3 tablespoons chili bean sauce, preferably dou ban jiang sauce, if available
2 tablespoons light soy sauce
400 g fresh tofu, in water, drained and cubed
2 small spring onions, shredded

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
141 kcal
Category
Soups & Stews

Eats Now Editorial Team

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