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Export 10 ingredients for grocery delivery
Step 1
In a medium sized bowl add the black bean chili sauce, black vinegar, tamari, ginger, garlic, water and ground Szechuan peppercorns to make the spicy black bean sauce
Step 2
Heat a large wok over medium-high heat and add a tablespoon of sesame oil.
Step 3
When the oil is heated, add the tofu to the pan and stir fry for 3-5 minutes, or until the outside of the tofu begins to crisp a bit.
Step 4
Add the eggplant to the wok and continue to stirfry another 5-8 minutes. The eggplant should have softened, but not be fully cooked.
Step 5
Add the spicy black bean sauce and the chopped green onions to the wok and toss to coat.
Step 6
Stirfry for another 2-3 minutes until the sauce cooks in to the eggplant and tofu then serve.
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