The appeal of an authentic dinner, the hum of a crowded restaurant, the spicy aromas that whet the appetite.

These are the elements that transport me straight to a corner of Milan, in one of those places where Chinese cuisine is not a standardized experience, but a sensory journey into the heart of Sichuan.

It was there that I discovered the true flavor of Chinese eggplants, a dish that literally bewitched me at the first taste.

Not the classic eggplants we’re used to eating, but a long, meaty variety, with an intense and slightly bitter taste, which perfectly complements the potency of the local cuisine.

And then there was the smoked tofu, an ingredient I had never tasted before in that context. A compact block, with an intense and smoky aroma, that turns out to be soft and rich in flavor on the palate, capable of balancing the spiciness of the spices and the freshness of the vegetables.

In that restaurant, I had the fortune of meeting the chef, a true master of Sichuan cuisine. With patience and passion, he revealed the secrets of this dish, teaching me how to dose the spices, stir-fry the eggplants in the wok with the right energy, to create that sweet and sour sauce that envelops every ingredient in a hug of flavors.

Since then, every time I prepare this dish, it’s as if I return to that restaurant in Milan, chatting with the chef and discovering the secrets of an ancient cuisine.

It’s a journey I embark on with taste, a way to relive unique emotions and sensations.

This recipe is the result of that encounter, a tribute to Sichuan cuisine and the passion it has conveyed to me.

It’s a way to share with you a piece of my experience and to let you taste a dish that, for me, is much more than just food: it’s a memory, an emotion, a journey.

Smoked Tofu and Stir-Fried Chinese Eggplants in Sweet and Sour Sauce Recipe

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 10 Minutes
Preparation time: 15 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, and Spring, All seasons

Ingredients

2 Chinese eggplants
7 oz smoked tofu
1 teaspoon vegetable oil
2 cloves garlic
2 hot chili peppers
2 tablespoons Fermented Beans (Douchi)
2 fresh green onions
4 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch (Or potato starch)
2 tablespoons water
1 tablespoon sesame oil
1 tablespoon sesame seeds (Optional)

Tools

1 Wok Wecook

Steps

Let’s start this culinary journey discovering a dish that will conquer you with its explosion of flavors: Smoked Tofu and Stir-Fried Chinese Eggplants in Sweet and Sour Sauce. A perfect balance between the sweetness of the eggplants, the smoky note of the tofu, and the sweet and sour touch of the sauce, for a gustatory experience that will make you fall in love. Get ready to follow this recipe step by step, full of surprises and satisfactions, and let your palate guide you. You won’t regret it!

Preparation of the sweet and sour sauce and ingredients:
The secret to a great dish often lies in its sauce, and that’s why we’ll start right here.
The sweet and sour sauce that will envelop our eggplants and tofu is a blend of intense and delicate flavors, capable of enhancing each ingredient.
In a bowl, pour 4 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of granulated sugar, 1 tablespoon of cornstarch, and 2 tablespoons of water at room temperature.
Mix thoroughly with a whisk or spoon until the sugar and starch are completely dissolved, obtaining a smooth and homogeneous sauce.
Taste and, if necessary, adjust the proportions to your liking, perhaps with a pinch more sugar for a sweeter note or a dash of vinegar for a more sour touch.
Once ready, set the sauce aside.
Now let’s move on to the preparation of the main ingredients.
Thoroughly wash the Chinese eggplants, preferably choosing the long and firm ones.
Cut them into rounds about 0.5-0.6 inches thick. If you prefer, you can also cut them into cubes, but the rounds keep their shape better during cooking.
For the tofu, I opted for the smoked one already cut into vacuum-packed squares, a practical and quick choice.
Open the package, drain the tofu from excess liquid, and gently pat it dry with paper towels.
If you bought a block of tofu, cut it into cubes similar in size to the eggplants.
Browning the tofu and creating an aromatic stir-fry:
Take a Chinese wok, the ideal pan for this type of cooking, or a large non-stick pan.
Pour in a drizzle of vegetable oil, about 2-3 tablespoons, and bring it to temperature.
When the oil is hot, add the smoked tofu cubes and brown them on both sides for a few minutes until they develop a golden and crispy crust.
This step is crucial to give the tofu a pleasant texture and a more intense flavor. Once browned, transfer the tofu to a plate and set it aside.
In the same pan, add another drizzle of oil if necessary and heat it.
It’s time to create an aromatic stir-fry that will give a special touch to our dish.
If you have Sichuan pepper available, add a generous grind of it. Alternatively, you can use black pepper.
Add finely chopped garlic and plenty of hot chili, adjusting the amount according to your heat tolerance.
Sauté everything for a few seconds, being careful not to burn the garlic, or it will become bitter.
Cooking the eggplants and adding the sauce:
Now add the eggplant rounds to the stir-fry and let them brown for a few minutes over high heat, stirring occasionally.
The eggplants should start to wilt and soften.
It’s not necessary for them to cook completely at this stage because they will continue cooking later.
When the eggplants are slightly wilted, pour the sweet and sour sauce you prepared earlier into the pan.
Lower the heat slightly and gently stir to combine all the ingredients.
Let it cook for a few minutes until the sauce thickens, creating a glossy and appetizing coating around the eggplants.
Blending flavors and final touch:
It’s time to bring all the flavors together.
Add the smoked tofu that you browned earlier to the pan and gently stir to combine all the ingredients.
The tofu will absorb the sweet and sour flavor of the sauce and the spiciness of the chili, creating a harmony of taste that will surprise you.
At the end of cooking, turn off the heat and add part of the chopped fresh green onion, about half.
Stir to incorporate the green onion with the rest of the ingredients.
Let everything rest for a few minutes, just enough time for the flavors to blend and intensify.
Plating and garnishing:
It’s time to present your culinary masterpiece.
Plate a generous portion of Smoked Tofu and Stir-Fried Chinese Eggplants in Sweet and Sour Sauce, garnishing with the remaining chopped fresh green onion.
If you like, you can add a sprinkle of toasted sesame seeds for a touch of crunch and additional aroma.
Serve this flavor-rich and fragrant dish, accompanied by basmati rice or spring rolls, for a complete and satisfying meal.
Bon appétit!

Here are some storage tips and ideas to vary the Smoked Tofu and Stir-Fried Chinese Eggplants in Sweet and Sour Sauce Recipe:

Storage:

Refrigerator: The recipe can be stored in the refrigerator in an airtight container for 2-3 days.

Reheating: To reheat, you can use a skillet or the microwave. In a skillet, add a drizzle of oil and heat over medium heat for a few minutes. In the microwave, heat for 1-2 minutes, or until the dish is well heated.

Tips:

It’s preferable to consume the recipe within a few days of preparation for the best taste.

If you used fresh ingredients, such as chili, be careful of any signs of spoilage before consuming the dish again.

If you want to store the recipe for a longer period, you can freeze it. In this case, it’s advisable to thaw it in the refrigerator overnight and reheat it in a skillet or microwave.

Variations:

Vegetables: You can add other vegetables as you like, such as colorful bell peppers, julienned carrots, champignon mushrooms, or Chinese cabbage.

Spices:

For a spicier touch, you can add fresh grated ginger, curry powder, or toasted sesame seeds.

Sauce: If you prefer a less sweet sauce, you can reduce the amount of sugar or use a natural sweetener like maple syrup. For a more acidic note, you can increase the amount of vinegar.

Proteins: Instead of smoked tofu, you can use seitan, tempeh, or young jackfruit.

Garnish: Besides fresh green onion and sesame seeds, you can garnish the dish with chopped toasted peanuts, fresh cilantro, or chives. Ideas for serving:

Rice: Basmati rice or brown rice are great accompaniments for this dish.

Noodles: You can serve the recipe with rice noodles or soybean spaghetti.

Rolls: Use the recipe as a filling for spring rolls or rice paper rolls.

Poke bowl: Add the recipe to a poke bowl with rice, fresh vegetables, and other ingredients of your choice. I hope these tips and variations help you customize your recipe and make it even more delicious!

Have fun cooking! 😊

Wine Pairing for the Recipe “Smoked Tofu and Stir-Fried Chinese Eggplants in Sweet and Sour Sauce:

Here are four wines that pair beautifully with the recipe “Smoked Tofu and Stir-Fried Chinese Eggplants in Sweet and Sour Sauce,” considering the complexity of the flavors:

Riesling:

A German or Alsatian Riesling, with its lively acidity and aromatic notes of white-fleshed fruit and flowers, is an excellent choice. Its freshness contrasts with the sweetness of the sweet and sour sauce and balances the spiciness, while its aromatic profile pairs well with the smoky flavors of the tofu.

Gewürztraminer: This aromatic wine, with its notes of lychee, rose, and spices, pairs by contrast with the sweet and sour sauce. Its aromaticity underlines the flavors of the dish, creating an interesting sensory experience.

Pinot Noir: A light and fruity Pinot Noir, with its aromas of cherry and berries, can be a surprising alternative. Its acidity and drinkability make it a good match for the tofu and eggplants, while its subtlety doesn’t overpower the flavors of the dish.

Verdejo: A Spanish white wine, fresh and aromatic, with notes of herbs, citrus, and melon. Its lively acidity and minerality pair well with the sweet and sour sauce, while its light structure makes it a good accompaniment for the tofu and eggplants.

Additional Tips:

Consider the spiciness: If your dish is particularly spicy, a slightly sweet wine like a Riesling Kabinett or a semi-sweet Gewürztraminer can help balance the heat.

Serving temperature: Remember to serve white wines at a cool temperature, between 46 and 54°F (8 and 12°C), to enhance their characteristics.

Experiment: Don’t be afraid to experiment and try other wines that you like. Food and wine pairing is subjective and depends on your personal tastes.

I hope these tips help you find the perfect wine for your recipe! 😊

Here are some questions with answers about the recipe “Smoked Tofu and Stir-Fried Chinese Eggplants in Sweet and Sour Sauce”:

What type of tofu is best to use for this recipe?
For this recipe, smoked tofu is ideal, as it gives the dish an intense flavor and a particular aroma. You can choose the version already cut into cubes for convenience, or a block to cut at home.
Can I replace Chinese eggplants with traditional ones?
Yes, you can replace Chinese eggplants with traditional ones, the important thing is to cut them into cubes or rounds of similar size to ensure even cooking.
How can I make the sweet and sour sauce spicier?
To make the sweet and sour sauce spicier, you can add more finely chopped fresh chili to the stir-fry, or use a hotter chili. Alternatively, you can add a pinch of Sichuan pepper powder for an extra aromatic touch.
Is it necessary to press the tofu before cooking it?
It’s not strictly necessary to press the tofu, but if you have time, it’s advisable to do so to remove excess water and achieve a firmer and crispier texture during cooking. Wrap the tofu in a clean cloth, place a weight on it, and let it rest for 20-30 minutes.
What wine pairs best with this dish?
A German or Alsatian Riesling, with its lively acidity and aromatic notes of fruit and flowers, pairs very well with this dish. Alternatively, you can opt for an aromatic Gewürztraminer or a light and fruity Pinot Noir.
Can I prepare the sweet and sour sauce in advance?
Yes, you can prepare the sweet and sour sauce in advance and store it in the refrigerator for a couple of days. This way, you’ll have all the ingredients ready when it’s time to cook.
How can I store leftovers of this recipe?
Leftovers of this recipe can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat them in a skillet or microwave before consuming.