Sichuan Tofu with Eggplant and Jasmine Rice

Ingredients

• 160 gJasmine rice
• 460 mlWater
• 4 gSalt
• 300 gTofu
• 26 gCornstarch
• 350 gEggplant
• 60 mlSoy sauce
• 15 mlRice vinegar
• 20 gDoubanjiang
• 8 gSugar
• 5 mlSesame oil
• 20 gRapeseed oil
• 2 cloveGarlic
• 10 gGinger
• 2 pcsGreen onion
• 2 gSichuan pepper
• 2 gChili flakes

Instructions

1. 1

   Cook the rice

   • Rinse the rice thoroughly in a sieve
   • Bring to a boil with water and salt
   • Cook covered on low heat
   • Remove from heat and let it steam
2. 2

   Prepare the tofu

   • Pat the tofu dry
   • Cut into cubes
   • Coat with starch
3. 3

   Cut the eggplant

   • Wash the eggplant
   • Cut into bite-size pieces
   • Lightly salt and let it sit briefly
   • Pat dry with paper towels
4. 4

   Mix the sauce

   • Whisk the ingredients in a bowl
   • Set aside
5. 5

   Fry the aromatics

   • Heat oil in a pan
   • Briefly fry garlic and ginger
   • Add scallions and toast briefly
6. 6

   Cook the eggplant

   • Add eggplant to the pan
   • Stir-fry over medium-high heat
   • Deglaze with a little water
   • Cover and braise until tender
7. 7

   Crisp the tofu

   • Add tofu to the pan
   • Fry until golden on all sides
   • Add Sichuan pepper and chili flakes
   • Toast briefly until fragrant
8. 8

   Thicken the sauce

   • Stir the sauce again
   • Pour into the pan
   • Bring to a boil and let it thicken
   • Simmer briefly and adjust seasoning
9. 9

   Plate and serve

   • Fluff the rice
   • Serve the tofu and eggplant alongside or on top
   • Sprinkle with scallion greens