Sichuan pepper roasted eggplant with crispy chilli tofu
Give eggplants the spicy, saucy treatment with this easy vegetarian salad.
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
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.
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.
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.
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.
Step 5
Serve the eggplants on the salad mix, and top with tofu, pickled eschalots and chilli flakes.
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Original URL: https://www.theage.com.au/goodfood/recipes/sichuan-pepper-roasted-eggplant-with-crispy-chilli-tofu-20230807-p5duhy.html