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Grilled Eggplant with Sichuan Pepper Tofu & Mushroom Mince

In Celebration of World Vegan Day on 1 November, Bodhi has decided to team up and collaborate with Dara from @our.soul.purpose, also known as @djtigerlily.

This recipe serves 2


1 Med. size eggplant

300g firm tofu

100g mushroom

1 tsp ground Sichuan pepper

2 tsp vegan fish sauce

4 tsp vegan oyster sauce

4 tsp Chinese rice wine

½ tsp cumin  

Sugar to taste

Salt to taste

½ tbs grated ginger

2 tbs vegetable oil      

Garnish: 4 tbsp. vegan sour cream

Fresh pomegranate 

Micro herbs


1. Drain tofu, crumble into a mixing bowl

2. Add in fish sauce, oyster sauce, rice wine, cumin, Sichuan pepper and leave to marinate for 10 minutes

3. Heat vegetable oil in pan and add grated ginger, and fry for 1 minute

4. Add mushrooms, sauté for 2 minutes or until brown

5. Add marinated tofu, stir fry on high heat, mix well with mushroom and fry until water has evaporated and tofu has turned golden brown, add sugar and salt to taste

6. Set tofu aside and cover to keep warm

7. Cut eggplant vertically into 2 cm thick dimes, drizzle vegetable oil over the slices

8. Heat grill pan on high, once hot lower to medium heat, and grill eggplant on each side for 3-4 minutes, until fully cooked and with a nice medium char pattern

9. Garnish w. a dollop of sour cream, micro herbs and fresh pomegranate


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