INGREDIENTS
1/2 cup
Chinese eggplant
1/2 cup
Eggplant
2
fresh cloves Garlic
2 tsp
Ginger
2
Green onions
1 14 ounce container
Silken tofu
1/2 cup
Chicken stock
1/3 cup
Bean sauce + more, spicy
2 tbsp
Black bean paste, spicy
1 tbsp
Soy sauce, low sodium
1
Serve with white or brown rice
1 tbsp
Cornstarch
2 tsp
Granulated sugar
1/2 tsp
Sichuan peppercorns, ground
1 tbsp
Sesame oil