Sichuan-pepper-roasted eggplant with crispy chilli tofu

Name: Sichuan-pepper-roasted eggplant with crispy chilli tofu
Cook time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 2 eggplants, halved lengthwise; 2 tbsp sesame oil; 2 tbsp Asian chilli bean paste (doubanjiang); 1 tsp Chinese five-spice powder; 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

Jessica Brook

August 7, 2023

Sichuan-pepper-roasted eggplant with crispy chilli tofu.Jeremy Simons

easyTime:30 mins - 1 hourServes:4

This easy, fiery vegetarian salad pairs deeply caramelised eggplant with crunchy protein and quick-pickled eschalots – a nourishing weeknight winner.

Ingredients

2 eggplants, halved lengthwise
2 tbsp sesame oil
2 tbsp Asian chilli bean paste (doubanjiang)
1 tsp Chinese five-spice powder
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, combine 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.