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: :
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.
Using a slotted spoon slowly remove the tofu from the hot oil being careful when draining off any excess oil.
Place the tofu into the middle of a serving bowl.
For the eggplant: :
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.
Stir for around 30 seconds then add all the remaining ingredients.
Stir for another minute then spoon onto the tofu. Scatter the remaining spring onion on top.
Nutritional analysis per serving (6 servings)
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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