Sichuan Style Eggplant with Tofu
Ingredients
- 1 lb. (500 g) Asian eggplant, cut on an angle into 1/2-inch (12-mm) slices
- 1 Tbs. black bean–garlic sauce
- 1 Tbs. Chinese rice wine or dry sherry
- 1 Tbs. soy sauce
- 1 Tbs. sriracha or other chile sauce
- 2 tsp. Chinese black vinegar or balsamic vinegar
- 1 tsp. sugar
- 2 Tbs. canola oil
- 1 Tbs. finely chopped fresh ginger
- 1 Tbs. finely chopped garlic
- 1/2 lb. (250 g) baked tofu, cut into 1/2-inch (12-mm) cubes
- 2 green onions, white and light green portions, thinly sliced
- 2 Tbs. chopped roasted peanuts
- Steamed rice for serving
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