Szechuan Eggplant with Tofu

This melt-in-your-mouth Szechuan Eggplant with Tofu is definitely going to nourish your cells and would keep your soul happy. The recipe is plant-based and can easily be made gluten-free by using tamari sauce instead of soy.

Preparation time 20 min
Cooking time 15 min
Serve this recipe fresh

Ingredients (2 servings)


  • 1 medium Eggplant, raw
  • 1/2 tsp Salt
  • 1 tbsp Cornstarch


  • 1 cup Brown rice, uncooked
  • 1 cup Water
  • 1/2 tsp Salt


  • 2 tbsp Soy sauce (or tamari)
  • 1 tbsp Rice vinegar
  • 4 tbsp Water
  • 2 tsp Cornstarch
  • 2 tsp Maple syrup

To fry

  • 1 tsp Ginger root, raw (minced)
  • 3 clove Garlic, raw (minced)
  • 1 pepper Hot chili peppers, green, raw (chopped)

To serve

  • 1 medium Green onion
  • 1 tsp Sesame seeds


  • 1 block Tofu
  • 1/2 tbsp Grapeseed oil

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  1. Prepare the rice
    Bring water to a boil, then stir in the rice and salt. Cook according to the package instructions.
  2. Drain the Tofu
    Press the tofu using a heavy object or tofu press, for 20 to 30 minutes, to get rid of the excess moisture. Cut the tofu into strips.
  3. Prepare the eggplant
    Similar to tofu, cut the eggplant into small strips. Transfer them to a bowl and mix well with salt. Allow to soak for at least 15 minutes, while you proceed with the next steps.
  4. Prepare the sauce
    Mix together the soy sauce, rice vinegar, water, cornstarch and maple syrup. Set aside.
  5. Fry the Tofu
    Heat only a little cooking oil in a large non-stick pan over medium-high heat. Add the tofu strips in a single layer and cook for about 3 minutes per side. Remove from the pan and set side.
  6. Fry the eggplant
    Rinse and pat dry the eggplant strips and then, sprinkle with cornstarch. Now fry the eggplant strips for about 5 - 8 minutes, until the inside turns soft. Remove from the pan and set side.
  7. Put everything together
    To the same pan, add the ginger, garlic and chili and roast for a few seconds, until fragrant, stirring frequently. Add the fried tofu strips and eggplant back to the pan. Pour the sauce over and stir immediately until the sauce thickens and the strips are well coated.
  8. Enjoy!
    Serve on top of rice and sprinkle with sesame seeds and chopped onions.

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One serving contains 704 calories, 34 grams of protein, 18 grams of fat, and 108 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.