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Sichuan pepper roasted eggplant with crispy chilli tofu

Jessica Brook
Jessica Brook

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Sichuan pepper roasted eggplant with crispy chilli tofu.
Sichuan pepper roasted eggplant with crispy chilli tofu.Jeremy Simons

Give eggplants the spicy, saucy treatment with this easy vegetarian salad.

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Ingredients

  • 2 eggplants, halved lengthwise

  • 2 tbsp sesame oil

  • 2 tbsp Asian chilli bean paste (doubanjiang)

  • 1 tsp Chinese five spice

  • 3 tbsp rice wine vinegar

  • 300g firm tofu, crumbled

  • 1 tbsp vegetable oil

  • 4 eschalots (French shallots), thinly sliced

  • 1 tbsp Shaoxing cooking wine

  • 1 tsp salt flakes

  • 200g Asian salad mix

  • chilli flakes, to serve

Method

  1. Step 1

    Preheat the oven to 220C fan-forced (240C conventional). Place the eggplants on a baking tray lined with baking paper, cut side down. Roast for 10 minutes.

  2. Step 2

    In a small bowl, mix together the sesame oil, chilli bean paste, five spice and 1 tablespoon of the vinegar. Flip the eggplant, brush the cut side with the mixture and roast for a further 15 minutes, or until tender and caramelised.

  3. Step 3

    Meanwhile, pickle the eschalot. Combine the remaining 2 tablespoons of vinegar with the Shaoxing and salt flakes in a small bowl. Add the eschalot and toss together. Set aside for 5 minutes.

  4. Step 4

    Heat the vegetable oil in a large nonstick frypan over high heat. Add the tofu and cook, turning occasionally, for 4-6 minutes or until golden and crisp.

  5. Step 5

    Serve the eggplants on the salad mix, and top with tofu, pickled eschalots and chilli flakes.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/sichuan-pepper-roasted-eggplant-with-crispy-chilli-tofu-20230807-p5duhy.html