Spicy Guilin Tofu & Eggplant Noodles with Garlicky Greens🍆🌶️

Ingredients

Main dish:

• ½ block firm tofu (the Eat East or medium firm one)

• 1 long Chinese eggplant

• 1–2 tbsp Lee Kum Kee Guilin Style Chili Sauce

• 1 tsp soy sauce

• ½ tsp sugar

• ¼ cup water or broth

• 1 tsp cornstarch + 1 tbsp water (optional)

• Oil for frying

• Finish with a drizzle of Chiu Chow Chili Crisp or Mala Hong You

Noodles:

• 1 pack Yan (shirataki) noodles, drained and rinsed

• Optional: a splash of soy sauce or chili oil to coat before serving

Vegetables:

• 1 handful Shanghai bok choy sprouts

• 1 handful bicolour vegetable (amaranth greens)

• 2 cloves garlic, sliced

• 1 tsp soy sauce

• A drizzle of Mala Hong You

Directions

1. Prep tofu and eggplant

   • Pat tofu dry and cube it.

   • Cut eggplant into thick matchsticks or half-moons.

2. Pan-fry tofu

   • Heat 1–2 tbsp oil in a skillet or wok.

   • Fry tofu until golden on all sides; remove and set aside.

3. Cook eggplant

   • In the same pan, add a little more oil.

   • Fry eggplant on medium-high until soft and browned (about 5–7 minutes).

4. Make the sauce

   • Add garlic (and ginger if you have it).

   • Stir in Guilin Style Chili Sauce, soy sauce, sugar, and water/broth.

   • Let it bubble 2 minutes, then return tofu to coat evenly.

   • Add cornstarch slurry if you want a thicker glaze.

   • Taste — adjust salt or heat, then drizzle in Chiu Chow Chili Crisp or Mala Hong You before turning off the heat.

5. Prepare noodles

   • Rinse Yan noodles thoroughly and boil 2–3 minutes.

   • Drain, then toss with a splash of soy sauce or chili oil to prevent sticking.

6. Cook greens

   • In another pan, heat a touch of oil and garlic.

   • Add bok choy sprouts first, then bicolour greens.

   • Add a splash of water to wilt, then season with soy sauce.

   • Finish with a drizzle of Mala Hong You.

7. Serve

   • Place noodles on the bottom, top with the spicy tofu-eggplant mixture, and serve greens on the side.

Optional pairing

Finish the meal with your lychee–watermelon–blueberry fruit cup (tossed with a bit of lychee syrup and lime juice) for a cooling dessert.