Vegan Chinese‑Style Orange Sweet‑Sour Eggplant & Tofu

Serves ≈ 4 people | Prep ≈ 45 min | Cook ≈ 25 min | Total ≈ 70 min

Amount	Ingredient
1x	Red Bell Pepper (sliced)
1 lb.	Firm Tofu (cubed)
2-3	Chinese eggplant (or regular; cut into bite‑size pieces)
2 TBSP	Orange Marmalade
2TBSP	Brown Sugar
2 TBSP	Rice Vinegar
1 clove	Garlic (minced)
2 TSP	Cornstarch
1 TBSP (optional)	Cornflour (for coating the eggplant)
2 TBSP	Peanut Oil
1 TBSP	Sesame Oil
1 TBSP	Shoyu Soy Sauce
2 TBSP	Organic Soy Sauce
2 TSP	Toasted sesame seeds (for garnish)
To taste	Salt

📝 Quick Notes

1. Eggplant type – Chinese eggplant stays firmer; regular eggplant becomes softer but is still delicious.
2. Rice – Serve the stir‑fry over steamed rice (brown or white)

First things first! 🍆🍆🍆

1. Salt & Sweat the Eggplant (≈ 15 min)

1. Cube the eggplant to your preferred size.
2. Place the pieces in a colander, sprinkle generously with salt, and toss to coat.
3. Let sit 15‑45 min (15 min is enough for most eggplant). You’ll see water droplets forming.
4. Rinse under cold water to remove the excess salt, then pat completely dry with a clean kitchen towel.

***_{Why? Salting draws out excess moisture, preventing soggy eggplant and reduces oil absorption.***}

2. Optional Cornflour Coating 🌽🌼

If you like a slightly crisp texture, put the dried eggplant pieces in a zip‑lock bag with 1 Tbsp cornflour, seal, and shake until lightly coated. The flour creates a thin barrier that keeps the eggplant from soaking up too much oil.

3. Fry the Eggplant

1. Heat 2 Tbsp peanut oil + 1 Tbsp sesame oil in a large skillet or wok over medium‑high heat.
2. Add the eggplant (in a single layer if possible) and fry 4‑6 min, turning until each side is golden brown and the interior is tender but still holds its shape.

4. While the Eggplant is cooking🍆🥘

1. Cut the Red Pepper into slices🫑
2. Cut the Tofu into cubed pieces🔪

5. Make the Orange Sweet‑Sour Sauce

In a medium bowl whisk together:

• Orange Marmalade
• Brown Sugar
• Rice Vinegar
• Garlic
• Cornstarch
• Organic Soy Sauce
• Shoyu Soy Sauce

6. Stir‑Fry Tofu & Pepper

1. In the same skillet (add a splash more oil if needed) add the **tofu cubes**. Cook **3‑4 min**, turning until lightly golden.
2. Add the **red‑pepper strips** and sauté another **2 min**.

7. Combine Everything

1. Pour the orange sauce over the vegetables and tofu.
2. Simmer 2‑3 min on low‑medium heat, stirring gently, until the sauce thickens and coats every piece.
3. Taste and adjust with a pinch of salt or a splash more soy sauce if needed.

8. Serve

• Spoon the hot stir‑fry over a bowl of steamed rice.
• Garnish with toasted sesame seeds, if desired.
  

🍽️ Serving & Storage

• Serving: One generous ladle per bowl of rice.
• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Re‑heat gently in a skillet or microwave; add a splash of water if the sauce has thickened too much.
  

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Enjoy your vibrant, tangy, and zesty Vegan Chinese‑Style Orange Sweet‑Sour Eggplant & Tofu! Let me know how it turns out or share any tweaks you made. Happy cooking! 🍆🥢