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Air Fryer Szechuan Tofu and Eggplant Delight
Discover a spicy Air Fryer Szechuan Tofu and Eggplant Delight. Perfect for vegetarians, it's quick, flavorful, and irresistibly crispy!
Growing up in a family that had a penchant for bold flavors, Szechuan cuisine was always a favorite at our dinner table. There's something magical about the symphony of spices, the fiery kick of Szechuan peppercorns, and the satisfying crunch of perfectly cooked vegetables. This Air Fryer Szechuan Tofu and Eggplant Delight brings a beloved classic to your kitchen in a way that’s both modern and health-conscious.
What makes this recipe particularly exciting is its use of the air fryer, which ensures the tofu and eggplants are beautifully crispy without excessive oil. The air fryer not only simplifies cooking but also locks in flavors, making each bite a delightful experience. This dish is a testament to how traditional flavors can be enjoyed in a new, healthier way, while still paying homage to its rich cultural roots.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4
Calories
290 kcal
per serving
Cuisine
Chinese
Discover a spicy Air Fryer Szechuan Tofu and Eggplant Delight. Perfect for vegetarians, it's quick, flavorful, and irresistibly crispy!
Ingredients
- • firm tofu: 14 ounces, pressed and cubed
- • eggplant: 1 medium, cut into cubes
- • soy sauce: 3 tablespoons
- • sesame oil: 2 tablespoons
- • cornstarch: 2 tablespoons
- • Szechuan peppercorns: 1 teaspoon, crushed
- • garlic: 3 cloves, minced
- • ginger: 1-inch piece, grated
- • red chili flakes: 1 teaspoon
- • green onions: 2, sliced
- • bell pepper: 1, thinly sliced
- • hoisin sauce: 2 tablespoons
- • rice vinegar: 1 tablespoon
- • honey: 1 tablespoon (or maple syrup for a vegan option)
- • sesame seeds: 1 tablespoon, for garnish
Instructions
- 1 Preheat your air fryer to 375°F (190°C). This ensures that both the tofu and eggplant start cooking immediately, promoting a crispy texture.
- 2 In a large bowl, combine the cubed tofu and eggplant with soy sauce, sesame oil, and cornstarch. Toss until the tofu and eggplant are evenly coated. The cornstarch will help achieve a crispy exterior.
- 3 Arrange the tofu and eggplant in a single layer in the air fryer basket. Cook for 10 minutes, shaking the basket halfway through to ensure even cooking.
- 4 While the tofu and eggplant are cooking, heat a small pan over medium heat. Add the crushed Szechuan peppercorns, garlic, ginger, and red chili flakes. Cook for 2-3 minutes until fragrant.
- 5 In the same pan, add the sliced bell pepper and sauté for another 2 minutes. Stir in the hoisin sauce, rice vinegar, and honey. Let the sauce simmer for 2 minutes.
- 6 Once the tofu and eggplant are done, transfer them to a serving bowl. Pour the Szechuan sauce over the tofu and eggplant, tossing gently to coat.
- 7 Garnish with sliced green onions and sesame seeds before serving. The fresh green onions add a burst of color and a crisp, fresh flavor.
Serving Suggestions
- • This dish pairs wonderfully with steamed jasmine rice, which complements the bold flavors and provides a soft texture alongside the crispy tofu and eggplant. For a refreshing side, consider a simple cucumber salad with a splash of rice vinegar and a sprinkle of sesame seeds. As for beverages, a lightly chilled Riesling or a jasmine tea can harmonize beautifully with the spiciness of the dish, balancing the heat with their crisp, floral notes. You might also enjoy a sparkling water mixed with a hint of lime for a non-alcoholic option.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the tofu and eggplant back in the air fryer at 350°F (175°C) for 5-7 minutes to restore their crispiness. Alternatively, you can warm them in a skillet over medium heat with a splash of water to prevent drying. For longer storage, freeze the cooked tofu and eggplant in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
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