Szechuan-Style Eggplant And Tofu In Chili Bean Sauce - cooking recipe

Ingredients

2 tablespoons peanut oil
1 garlic clove, finely chopped
2 cm fresh ginger, grated
1 medium eggplant, sliced and cut into small chunks
500 ml water
3 tablespoons chili bean sauce, preferably dou ban jiang sauce, if available
2 tablespoons light soy sauce
400 g fresh tofu, in water, drained and cubed
2 small spring onions, shredded

Preparation

Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.
Add the eggplant to the wok and continue frying for 2-3 minutes.
Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu. Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice.