Sichuan Yu Xiang Eggplant with Stuffed Tofu and Pork
This dish features eggplant slices stuffed with a savory filling of tofu and minced meat, deep-fried until crispy, and then served with a spicy yu xiang (어향) sauce.
📝 Editor's Notes
Sichuan Yu Xiang Eggplant is a special dish featuring crispy deep-fried eggplant slices generously stuffed with a savory tofu and minced meat filling, then served with a spicy and umami-rich Yu Xiang (어향) sauce.
The dish offers a delightful contrast of crispy exterior and moist interior from the eggplant, along with a juicy filling and an appetizing Yu Xiang (어향) sauce.
Embodying the characteristics of China's Sichuan province, it delivers both a pungent spiciness and an aromatic flavor.
It's perfect as a main course for entertaining guests or special occasions, and a comforting dish to enjoy in cooler weather.
While it requires a bit of effort, the rewarding taste is well worth it.
🛒 Ingredient Tips
Selecting the right eggplant is key: choose ones with glossy skin and a firm texture.
Fresh eggplants with vibrant stems and no blemishes are best.
For tofu, use soft tofu (찌개두부); a medium firmness that's neither too hard nor too soft is ideal.
For minced meat, minced pork is recommended for its tender texture and rich juiciness.
Store-bought chili oil (고추기름) is fine, but making your own can add even deeper flavor.
Ensure fresh aromatics like garlic, ginger, and green onion (대파) are used to enhance the dish's overall taste.
🔄 Substitution Guide
Instead of minced pork, you can use minced shrimp or ground chicken breast for a lighter, milder flavor, though it may lack the deep umami of pork.
If Doubanjiang (두반장) is unavailable, you can mix gochujang (고추장) and doenjang (된장) in a 2:1 ratio, or use Laoganma chili crisp for a similar spicy kick, though the taste will differ.
Finely chopped scallions (쪽파) or chives (부추) can be used in place of garlic scapes (마늘종); while they may offer less crunch, they will add an aromatic touch.
For egg allergies, prepare the batter with water and starch, or try other starches like rice flour.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial points for this dish are properly removing moisture from the eggplant and controlling the frying temperature.
Letting the starch-coated eggplant sit for at least 10 minutes helps the starch absorb moisture, preventing the batter from becoming soggy and ensuring a crispy finish.
When frying, maintain the cooking oil temperature at 90-100°C (194-212°F) and fry slowly to ensure the eggplant is cooked through while achieving a golden-brown exterior.
Frying at too high a temperature can burn the outside while leaving the inside raw.
Finally, when making the Yu Xiang (어향) sauce, it's essential to add the starch slurry gradually while stirring to adjust the consistency.
Be careful not to add too much at once, as it can cause lumps or make the sauce too thick.
👨🍳 Directions
Slice 1 eggplant diagonally into 0.2-0.3 cm (approx. 0.08-0.12 inch) thick pieces.
Lightly coat both sides of the sliced eggplant with potato starch, then let it sit for at least 10 minutes to allow the starch to absorb moisture from the eggplant.
Mash 1/2 block of soft tofu with the back of a knife. Finely chop the white part of 1/3 green onion.
Whisk 1 egg to prepare egg wash.
In a bowl, combine the mashed tofu, finely chopped green onion, 100 g (approx. 3.5 oz) minced pork, a pinch of black pepper, 1 tbsp seasoned soy sauce, 1 tbsp potato starch, 1 tbsp Mirin (미림), and 2 tbsp egg wash. Mix well by hand to make the filling.
In another bowl, mix 100 g (approx. 3.5 oz) potato starch with 1/3 cup water. Then add 1 tbsp egg wash and 2 tbsp cooking oil, and mix well to make the frying batter.
Finely dice 1/4 green bell pepper, 1/4 red bell pepper, and 1/4 onion. Mince the garlic and ginger. Finely chop 3-4 stalks of garlic scapes. Set aside these vegetables for the sauce.
Spread a generous amount of the prepared filling onto one side of a starch-coated eggplant slice. Top with another similar-sized eggplant slice, forming about 7 'eggplant sandwiches'.
Pour cooking oil into a deep frying pan and heat it to 90-100°C (194-212°F). Dip the eggplant sandwiches into the frying batter, coating both sides, then carefully place them into the oil. Fry until golden brown and crispy. Remove the fried eggplant and set aside.
In a clean pan, heat 2 tbsp chili oil (고추기름). Sauté the minced garlic, minced onion, and minced green onion until fragrant. Add the minced pork and cook until browned.
Once the meat is cooked, add 1 tbsp seasoned soy sauce, 1 tbsp Mirin (미림), garlic scapes, and bell peppers. Stir-fry briefly. (It's best to add bell peppers later to maintain their crisp texture.)
Pour in 1.5 cups water, 2 tbsp oyster sauce, 1 tbsp Doubanjiang (두반장), 1 tbsp sugar, and a pinch of black pepper. Bring to a boil.
While the sauce is boiling, prepare the starch slurry. In a bowl, combine 2 tbsp potato starch and 1/4 cup water, and stir well.
Cut the fried eggplant sandwiches in half and arrange them on a serving plate.
Once the sauce boils again, stir the starch slurry one more time, then gradually pour it into the sauce while stirring continuously until it thickens. Finish with a drizzle of sesame oil.
Pour the finished sauce over the arranged eggplant on the plate. Your Sichuan Yu Xiang Eggplant is now complete.
💡 Tips
To remove excess moisture from the eggplant, it is best to let the starch-coated eggplant sit for at least 10 minutes.
When making the eggplant 'sandwiches', ensure you pair similar-sized slices for better adhesion during frying.
It's best to add bell peppers at the end and stir-fry them briefly to maintain their crisp texture.
When adding the starch slurry, pour it in gradually while stirring the sauce to prevent lumps and adjust the consistency.
📦 Storage & Reuse
Leftover Sichuan Yu Xiang Eggplant can be stored in an airtight container in the refrigerator for 2-3 days.
To maintain the crispy texture of the eggplant, it's best to store the sauce and fried eggplant separately and combine them just before reheating.
Freezing is not recommended, as it can make the batter soggy and the eggplant mushy.
Any leftover Yu Xiang (어향) sauce is excellent with rice or as a base for other stir-fries.
When reheating, a frying pan over low heat is more effective than a microwave for preserving taste and texture.
🥢 Who This Is For
This Sichuan Yu Xiang Eggplant is excellent as a main course for a special dinner or when hosting guests.
It's especially recommended for those who enjoy spicy flavors.
It pairs wonderfully with rice, and also makes a fantastic accompaniment to a cold beer or sorghum liquor.
Recommended side dishes include a mild egg drop soup or crab meat soup, or a light fried rice.
These choices can balance the spiciness while completing a rich and satisfying meal.
🔥 Nutrition Info
This Sichuan Yu Xiang Eggplant provides ample nutrition for a single meal.
Per serving, the estimated calories are around 500-600 kcal, with approximately 25-30g protein, 35-40g fat, and 30-35g carbohydrates.
Eggplant is rich in dietary fiber, aiding gut health, while tofu and minced meat provide high-quality protein.
Bell peppers are a good source of vitamin C, boosting immunity, and garlic and ginger offer antioxidant benefits.
However, as it is a fried dish, the fat content can be relatively high, so moderate consumption is advised.
With a balanced mix of various vegetables and protein sources, it is a nutritionally excellent dish.
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