Crispy Szechuan-Style Eggplant and Tofu

Ingredients

  • Chopped fresh cilantro, for garnish
  • Cooked white rice, for serving
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, grated on a rasp
  • 3 Thai bird chiles, minced, or as desired
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon lime juice
  • + 10 more ingredients
    • 1 ½ tablespoons sugar
    • 2 tablespoons rice vinegar
    • 2 tablespoons soy sauce
    • ¼ cup chicken stock
    • 1 tablespoon peanut oil, plus more for frying
    • 1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes
    • 1 medium eggplant, peeled and cut into ¾-inch cubes
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon kosher salt
    • 2/3 cup plus 2 teaspoons cornstarch

In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu. Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat un...

View full recipe at SpringPad

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