SCHEZWAN EGGPLANT AND TOFU RECIPES

Steps:

• 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 until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
• In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
• Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
• Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.

Steps:

• Remove your extra-firm tofu from the package and press in a tofu press for a minimum of 15 mins. Remove the tofu block from the press and cut into 1-inch cubes.
• Coat a large skillet with cooking oil or spray, and heat on the stovetop over medium-high heat.
• Add the cubed tofu to the skillet in a single layer. Let the tofu stir fry until it's browned on each side – about 3 mins per side. Remove the stir-fried tofu from the skillet, transfer to a plate, and set aside.
• In a small-sized mixing bowl, whisk together the vegetable broth, soy sauce or tamari, brown sugar, rice vinegar, chili paste, and cornstarch until combined thoroughly, then set aside.
• Place the vegetable and sesame oil in the skillet and place it over medium heat again. Add your minced garlic and sauté for 1 min.
• Add the eggplant strips to the pan in a single layer. Cook ~ 5 mins, until the stir-fried eggplant strips brown on the bottom. Gently flip the eggplant strips and cook for another 5 mins, until browned on the opposite side and tender to the touch. If the skillet begins to dry out, you can add a bit more vegetable oil as needed.
• Add the soy sauce mix to the skillet and continue to cook for ~ 1 min, until the sauce thickens and the Chinese style eggplant is well-coated.
• Add the cooked tofu to the skillet and toss to distribute through the sauce and eggplant.
• Divide your eggplant and tofu recipe between four plates or bowls. Serve your Szechuan style tofu with steamed jasmine rice, topped with the freshly chopped green onion and a drizzle of sriracha.