Hot and Numbing Eggplant and Tofu with Black Vinegar

This Chinese dish is a winner in our books. Add some fresh red chillies for an extra kick!


2 tbs sugar

250ml (1 cup) boiling water

2 tbs soy sauce

2 tbs vegetable oil

250ml water

300g Nhn Quynh Fried Tofu (Triangles)

20gm Dried Shiitake Mushroom

Large Bunch Fresh Coriander

300g Eggplant

Tsp Ground Sichuan Pepper

Large nub of Ginger

2 Large Garlic Cloves

20g Roasted Peanuts

35g Spring Onion

150g Jasmine Rice

40mL Black Chinese Vinegar

Chilli Flakes (to taste)

2 tbs sugar

1 cup boiling water

1 cup cold water

2 tbs soy sauce

2 tbs vegetable oil


Preheat the oven to 220C. Put mushrooms in a heat proof bowl with the boiling water and cover with a plate. Set aside for at least 10 mins or until mushrooms have softened. Cut the eggplant into thirds, lengthwise, then cut into large pieces. Line an oven tray with baking paper.  

While the eggplant is cooking, finely grate the ginger and garlic. Cut the spring onion into 5cm lengths, then into thin matchsticks. Place in a bowl of cold water and set aside in the fridge until needed. Coarsely chop the peanuts.

Remove the mushrooms from the water (reserving stock), remove the stems and discard, then very thinly slice the caps. Return the mushrooms to the stock with the vinegar, sugar and soy sauce and stir well to combine.

Heat remaining oil in a frypan over medium-high heat. Fry the triangles for 1-2 mins per side or until lightly golden and crisp all over. Remove with a slotted spoon and set aside. Add the ginger, garlic, ground Sichuan pepper and chilli flakes (to taste) and cook for 1 min or until fragrant, stirring constantly.

Pour in the mushroom mixture and bring to a simmer. Cook for 2-3 minutes until reduced slightly and the mushrooms are tender. Return the tofu and eggplant to the pan and toss gently to coat the tofu with sauce Cook for 1-2 mins until warmed through and thickened slightly. Divide the rice, eggplant mixture and sauce among plates. Scatter with the peanuts, drained spring onion and tear over the coriander to serve.

This recipe was provided by Marley Spoon. Use the code “HEALTH” to get $35 off your first box.


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