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Export 14 ingredients for grocery delivery
Step 1
Using a small mixing bowl, whisk together the chicken stock, cornstarch, soy sauce and sugar. Set aside.
Step 2
Using your skillet over medium high heat, add the sesame oil, garlic, ginger and green onions and cook until fragrant, for about 4 to 5 minutes, stirring continuously. Add the hot bean paste, ground Sichuan pepper and spicy bean sauce. Taste and adjust ingredients according to your taste. Continue sautéing for a few more minutes, or until heated through.
Step 3
Add the tofu and the eggplant and stir together gently so that the tofu and eggplant gets nicely coated with the sauce. Add more spicy bean sauce if needed.
Step 4
Whisk together the chicken stock mixture again and then pour it over the tofu and eggplant. Toss gently to coat, and let cook until the sauce thickens, for about 5 to 6 minutes. You can turn up the heat a bit if needed.
Step 5
Serve with white or brown rice and garnish with diced green onions.
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