Spicy Sichuan Eggplant & Tofu Recipe – Chilli Bean Paste & Sesame Seeds

Last Updated on 4 months by Neha Deshmukh

Spicy Sichuan Eggplant & Tofu Recipe – Chilli Bean Paste & Sesame Seeds

Hey everyone! If you’re anything like me, you love a good flavour bomb. And this Spicy Sichuan Eggplant & Tofu is exactly that – a wonderfully savoury, slightly spicy, and utterly addictive dish that’s become a regular in my kitchen. I first stumbled upon a version of this when travelling through Chengdu, and I’ve been trying to recreate the magic ever since! It’s surprisingly easy to make, and the combination of tender eggplant, soft tofu, and that incredible Sichuan sauce is just… chef’s kiss.

Why You’ll Love This Recipe

This isn’t just another eggplant recipe. It’s a journey to Sichuan province with every bite! It’s quick – ready in under 30 minutes – and perfect for a weeknight meal. Plus, it’s easily adaptable to your spice preference and dietary needs. Honestly, once you try this, you’ll be craving it again and again.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 300 grams eggplant
• 200 grams tofu (firm or extra-firm)
• 1 teaspoon salt
• 1 tablespoon peanut oil
• 1 teaspoon ginger, minced
• 1 teaspoon garlic paste
• 2 tablespoons green onion (white part), chopped
• 1 tablespoon green onion (green part), chopped
• 0.5 teaspoon chilli flakes
• 1 tablespoon chilli bean paste
• 1 tablespoon chilli sauce
• 1 tablespoon soy sauce
• Sesame seeds, for garnish

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Chilli Bean Paste (Doubanjiang): This is the heart and soul of Sichuan cuisine. It’s fermented broad bean paste with chilli, and it adds a complex, savoury, and spicy flavour. There are different types – Pixian Doubanjiang is considered the best, but any good quality chilli bean paste will work. If you absolutely can’t find it, you can substitute with gochujang (Korean chilli paste) mixed with a little soy sauce, but it won’t be quite the same.
• Peanut Oil: Trust me on this one. Peanut oil has a distinct flavour that’s essential for authentic Sichuan cooking. It can handle high heat and adds a lovely nutty aroma. While other oils can be used in a pinch, peanut oil really elevates the dish.
• Tofu: I recommend using firm or extra-firm tofu. This holds its shape better during cooking. Soft or silken tofu will fall apart. Pressing the tofu before cubing it helps remove excess water and allows it to absorb more flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the eggplant into 1/2-inch thick slices, about 2 inches long. Place them in a bowl, sprinkle with salt, and let them sit for about 20 minutes. This helps draw out some of the bitterness and gives them a better texture.
2. While the eggplant is doing its thing, chop your green onions (keeping the white and green parts separate) and mince the ginger. Also, cut the tofu into 1×1/2-inch cubes.
3. Heat the peanut oil in a skillet or wok over medium-high heat. Add the white parts of the green onion, ginger, and garlic paste. Sauté for about 30 seconds until fragrant.
4. Now, add the chilli flakes, chilli bean paste, soy sauce, and chilli sauce. Cook for about a minute, stirring constantly, until everything is well combined. Then, pour in 1/2 cup of water.
5. Drain the eggplant and add it to the skillet. Mix well to coat it in the sauce, then cover and cook for 5-7 minutes, or until the eggplant is tender.
6. Gently stir in the tofu cubes. Simmer uncovered for another 2 minutes, allowing the tofu to warm through and absorb the flavours.
7. Finally, garnish with the green onion tops, sesame seeds, and a drizzle of chilli oil (if you like extra heat!). Serve immediately with steamed rice or noodles.

Expert Tips

Want to take this recipe to the next level? Here are a few things I’ve learned along the way:

• Eggplant Texture: The key to perfect eggplant is to cook it until it’s tender but not mushy. Don’t overcook it! Salting it beforehand really helps.
• Spice Level: Feel free to adjust the amount of chilli flakes and chilli sauce to your liking. Start with less and add more as you go.
• Don’t Overcrowd the Pan: If you’re making a larger batch, cook the eggplant in batches to avoid overcrowding the pan. This ensures it cooks evenly and gets nicely browned.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your chilli bean paste and soy sauce to ensure they don’t contain any hidden animal products.
• Gluten-Free Adaptation: Simply use gluten-free soy sauce (tamari is a great option).
• Spice Level Adjustment: For a milder flavour, reduce or omit the chilli flakes and chilli sauce. For a fiery kick, add more!
• Festival Adaptation: This dish would be fantastic as part of a Chinese New Year feast, or any regional festival where bold flavours are celebrated.

Serving Suggestions

This Spicy Sichuan Eggplant & Tofu pairs beautifully with:

• Rice: Jasmine rice or basmati rice are classic choices.
• Noodles: Udon noodles or egg noodles work wonderfully.
• Side Dishes: Stir-fried greens (like bok choy or spinach) or a simple cucumber salad provide a refreshing contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The eggplant may soften slightly upon reheating, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

1. What is Sichuan chilli bean paste (Doubanjiang) and where can I find it?

Doubanjiang is a fermented broad bean paste with chilli, essential for Sichuan flavour. You can find it at Asian supermarkets or online.

2. Can I use a different oil instead of peanut oil?

While peanut oil is ideal, you can use vegetable oil or canola oil in a pinch. However, the flavour won’t be quite as authentic.

3. My eggplant is still hard after cooking – what did I do wrong?

Make sure you’re salting the eggplant beforehand and cooking it long enough. Also, avoid overcrowding the pan.

4. How can I make this dish less spicy?

Reduce or omit the chilli flakes and chilli sauce. You can also add a touch of sugar to balance the heat.

5. Can I add other vegetables to this recipe?

Absolutely! Bell peppers, mushrooms, or zucchini would all be delicious additions.

6. What type of tofu works best in this recipe?

Firm or extra-firm tofu is recommended. It holds its shape better during cooking.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!