Spicy Szechuan Tofu Stir-Fry with Eggplant and Bell Pepper (Vegan)

Allergens

Contains no common allergens unless specified.

Ingredients

• 14 oz firm tofu, drained and pressed 2 medium eggplants, sliced into 1/2
• inch thick strips 2 large bell peppers, thinly sliced 2 tbsp Szechuan peppercorns, coarsely ground 3 cloves garlic, minced 1 tbsp fresh ginger, finely chopped 4 green onions, chopped 1/4 cup soy sauce 2 tbsp rice wine vinegar 1 tbsp maple syrup 1 tsp sesame oil 2 tbsp cornstarch 1/2 cup water chestnuts, sliced 1/4 cup fresh basil leaves, torn 2 tbsp vegetable oil Salt and pepper, to taste

Instructions

1. Press the tofu between paper towels to remove excess moisture. Cut into 1 inch cubes and set aside.
2. In a small bowl, whisk together soy sauce, rice wine vinegar, maple syrup, sesame oil, cornstarch, and water. Set aside as your stir fry sauce.
3. Heat 1 tbsp vegetable oil in a wok or large frying pan over medium high heat. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Season with salt and pepper, then transfer to a plate.
4. In the same pan, add another 1 tbsp vegetable oil and stir fry garlic, ginger, and half of the ground Szechuan peppercorns for 30 seconds or until fragrant.
5. Add eggplant and bell peppers, cooking for about 5 minutes or until softened.
6. Pour in the prepared stir fry sauce and mix well. Cook for another 2 3 minutes, allowing the sauce to thicken and coat the vegetables.
7. Return the cooked tofu to the pan and toss everything together.
8. Remove from heat and fold in water chestnuts and torn basil leaves.
9. Transfer to a serving dish and garnish with remaining ground Szechuan peppercorns and green onions.

Chef’s Insight

The combination of Szechuan peppercorns and sweet maple syrup creates a unique and delightful contrast in flavors.

Notes

Serve with steamed jasmine rice for a complete and satisfying meal.