This is one of my favorite vegetarian dishes, I really love the soft textures and the zing from the Sichuan pepper. Make it as hot or mild as you want by adjusting the chilli to suit your taste.


  • For the tofu

  • 250gr soft tofu

  • 50ml soy sauce

  • 50ml rice wine

  • 20gr caster sugar

  • 100gr tapioca starch

  • 1lt vegetable or canola oil for frying

  • For the eggplant

  • 1 medium eggplant, cut into 3cm dice then roasted until soft

  • 20ml vegetable or canola oil

  • 1 pieces spring onion, sliced

  • 50gr roasted cashews

  • 1 large red chilli, sliced

  • ½ teaspoon chilli flakes

  • 6 dried small red chilli

  • ½ teaspoon minced garlic

  • ½ teaspoon minced ginger

  • 1 teaspoon chilli bean paste

  • 3/4 teaspoon ground Sichuan pepper

  • 30ml Shaoxing (rice wine)

  • 30ml light soy sauce

  • 20ml black vinegar

  • 20ml sweet soy

  • 15ml water


  • For the tofu: :

  • 1.

    Heat the oil in a large saucepan or wok. When the oil is hot enough carefully remove the tofu from the marinade and coat with the tapioca starch. Place the coated tofu into the hot oil and cook for around 2 minutes.

  • 2.

    Using a slotted spoon slowly remove the tofu from the hot oil being careful when draining off any excess oil.

  • 3.

    Place the tofu into the middle of a serving bowl.

  • For the eggplant: :

  • 1.

    Heat the oil in a fry pan or wok. Add the roasted eggplant pieces, half spring onion, cashews, all three different types of chilli, garlic, ginger and the chilli paste.

  • 2.

    Stir for around 30 seconds then add all the remaining ingredients.

  • 3.

    Stir for another minute then spoon onto the tofu. Scatter the remaining spring onion on top.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 233kj
  • Fat Total 8g
  • Saturated Fat 1g
  • Protein 7g
  • Carbohydrate 31g
  • Sugar 9g
  • Sodium 734mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was provided by Red Spice Road

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