Soft, luscious, and vibrantly purple eggplants — a Sichuan classic, vegan-ized. The dish elicits warmth and luxury, and is marked by the trifecta of sweet, salty, and spicy. Quite the epitome of Sichuan flavors and textures.
The name “魚香,” also known as “Fish-Fragrance,” comes from the “fishy” flavors of fermented bean paste, garlic, ginger, and scallions. Note that the original, non-vegan version does not actually contain fish! Rather, minced pork is most commonly used for this dish.
An Alternative to TVP
If you do not have access to TVP or dislike using TVP, I’m here to tell you that firm tofu is a great alternative! To prepare the tofu, first press it with a tofu press or some heavy objects to remove excess liquid. Then, simply use your hands and crumble the tofu into tiny pieces as shown. From there, cook the crumbled tofu just as you would cook TVP (instructions below).