Connoisseurus Veg · by Alissa★ 4.8 (17)
Szechuan Eggplant with Tofu
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 26%
CARBS 15G29% OF CAL
4G FIBER10G SUGAR1G OTHER
FAT 13G54% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried eggplant and crispy tofu coated in a garlicky, sweet-spicy Sichuan sauce. Meltingly tender with a savory kick, it's served over rice for a complete meal. A flavorful vegetarian main that comes together in 30 minutes.
mainchinesestir frytofu🍳 skilletdairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Cooking spray or a bit of oil
- 1 lb. extra firm tofu (pressed at least 15 minutes and cubed)
- 1/4 cup vegetable broth
- 2 tbsp. soy sauce
- 2 tbsp. brown sugar
- 1 tbsp. rice vinegar
- 2 tsp. Asian chili paste (or to taste)
- 2 tsp. cornstarch
- 1 1/2 tbsp. vegetable oil
- 1 tsp. sesame oil
- 3 garlic cloves (minced)
- 1 lb. eggplant (sliced into thin strips (no thicker than 1/2 inch))
- 2 scallions (chopped)
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 26%
CARBS 15G29% OF CAL
4G FIBER10G SUGAR1G OTHER
FAT 13G54% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 538mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 460mg
- Calcium
- 344mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 538MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.