Spicy Black Bean Tofu and Eggplant #vegetarian #dinner

Zesty dark bean tofu and eggplant is simple and flavourful plant based sautéed food. Cubed tofu and eggplant are concocted with a dark bean stew sauce alongside aromatics like garlic and ginger in this simple to make dinner.

This formula utilizes dark bean stew sauce alongside a few other specialtiy fixings you can likewise discover at your nearby Asian food merchant to make an extraordinarily credible tasting and eatery quality dish at home.

Other than the dark bean stew sauce, this formula calls for Chinese dark vinegar and Szechuan peppercorns. On the off chance that you have had szechuan peppercorns before you know about their abnormal yet fascinating taste. James truly adores them, yet I discover them somewhat sudsy tasting if there is such a large number of them in the dish, so on the off chance that you haven't had them previously, I propose beginning with a limited quantity to perceive what your tastebuds consider them. A little genuinely goes a LONG way, so don't over do it!

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EQUIPMENT

• large wok
• mortar and pestle

INGREDIENTS

• 1 tablespoon sesame oil
• 1 14 oz pack of extra firm tofu cut into bite sized cubes
• 3 large Asian Eggplant sliced and halved
• 3 Green onion chopped into 1 inch pieces

For the spicy black bean sauce

• 2 tablespoon Soy sauce
• 1⁄4-1⁄2 teaspoon Szechuan peppercorns lightly roasted in a dry skillet crushed with a mortar and pestle
• 1 tablespoon Chinese black vinegar Substitute with malt vinegar
• 1⁄2 cup water
• 3 tablespoon Black bean chili sauce (guizhou)
• 1⁄2-1 tablespoons minced fresh ginger

2 cloves garlic crushed
INSTRUCTIONS

1. In a medium sized bowl add the black bean chili sauce, black vinegar, tamari, ginger, garlic, water and ground Szechuan peppercorns to make the spicy black bean sauce
2. Heat a large wok over medium-high heat and add a tablespoon of sesame oil.
3. When the oil is heated, add the tofu to the pan and stir fry for 3-5 minutes, or until the outside of the tofu begins to crisp a bit.
4. Add the eggplant to the wok and continue to stirfry another 5-8 minutes. The eggplant should have softened, but not be fully cooked.
5. Add the spicy black bean sauce and the chopped green onions to the wok and toss to coat.
6. Stirfry for another 2-3 minutes until the sauce cooks in to the eggplant and tofu then serve.

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