Szechuan-Style Eggplant And Tofu In Chili Bean Sauce

• 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

1. Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.
2. Add the eggplant to the wok and continue frying for 2-3 minutes.
3. 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.

peanut oil, garlic, fresh ginger, eggplant, chili bean sauce, soy sauce, fresh tofu, spring onions

Taken from www.food.com/recipe/szechuan-style-eggplant-and-tofu-in-chili-bean-sauce-145698 (may not work)