I love Sichuan food. It’s so full of robust flavour without overpowering the ingredients. This recipe from Serious Eats has the perfect balance of salt, sweet, sour and spice. All the ingredients you might not recognise are readily available at Asian supermarkets. Cut 900g (2 lbs) of eggplants into chunks. Place them in a large … Continue reading eggplant and tofu in garlic sauce