Sichuan Pepper Tofu

Cuisine: Asian

Prep time:

Cook time:

Serves: 2

The combination of tangy Sichuan Pepper and Chinese Five Spice make this an irresistible dish. You could easily swap out the tofu and/or eggplant for any kind of meat or seafood you like, but we really love this vegan option.

  • 400g firm tofu, cut into 1-2cm squares
  • 150g eggplant, cut into 1-2cm squares
  • 5 tbsp light soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp freshly grated ginger
  • 1 tsp Herbie’s Whole Sichuan Pepper, lightly crushed
  • 1 tsp Herbie’s Chinese Five Spice
  • 1 tbsp vegetable oil
  • Chinese greens, mushrooms, or broccoli, to serve
  • Spring onions and sesame seeds, to serve

  1. Place tofu and eggplant in a shallow dish or tray, or plastic bag. Combine soy, rice wine vinegar, ginger and spices in a bowl and pour over tofu and eggplant. Marinade for up to 1 day (although can be cooked straight away).
  2. Heat oil in a large heavy based frying pan and brown tofu and eggplant on all sides, while cooking desired greens for accompaniment. Pour over any remaining marinade when serving.