The traditional Sichuan Yu Xiang Eggplant (鱼香茄子) served in restaurants is deep-fried first and then tossed with Yu Xiang sauce and minced pork. Recently, I developed a version that’s healthier, lighter on oil, and more suitable for everyday meals. This one is made by steaming the eggplant and replacing the pork with mushrooms and tofu.

These changes evolved into a new recipe: Spicy Steamed Eggplant with Mushrooms and Tofu, a vegetarian take on the classic dish.

I’m excited to share this recipe with you.

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Ingredients for Spicy Yu Xiang Eggplant

Below is the list of the main ingredients for this vegetarian recipe:

• Eggplant. I prefer Chinese eggplants, which are long and slender, but you can use any type of eggplant. I understand that Chinese eggplants may not always be available where you live. If you’re using globe eggplants, cut them into thin, evenly sized strips so they cook at the same rate.
• Mushroom and tofu. Since I’ve omitted meat in this version, I include mushrooms for flavor and firm tofu, which has a texture that acts like a sponge, soaking up the sauce wonderfully. I prefer using dried shiitake mushrooms because they have a stronger aroma and richer flavor than fresh mushrooms, but fresh button mushrooms work fine if that’s what you have on hand.
• Seasonings. The seasonings follow the classic Sichuan formula: black vinegar, Shaoxing wine, light soy sauce, oyster sauce, and chili bean paste. I’ve kept it simple, using only standard ingredients available in most Chinese grocery stores. Please use vegetarian oyster sauce if you want to make it a completely vegetarian dish. These seasoning ingredients are usually available in most Asian markets.
• The aromatic ingredients. It is a combination of ginger, garlic, green onion, and dried chilies. I use equal amounts of ginger, garlic, and green onions, but the amount of dried chilies will depend on how spicy you like it. Besides, you can also substitute them with fresh chilies.

How to Prepare the Spicy Eggplant

• Cut the eggplants into sections about two inches long. Then slice each section into strips of equal size so they steam evenly and reach the desired texture simultaneously.

• Place the eggplant in a large steaming tray. Bring a pot of water to a boil, or use a steamer if you have one. Steam the eggplant over high heat for about 15 minutes, or until it is soft but not mushy. Around the 15-minute mark, lift the lid and test a piece. When it’s tender but still holding its shape, remove it from the steamer.

• Toast the Sichuan peppercorns in the oil over very low heat for about 1 minute, then remove them. Return the aromatized oil to a large skillet, then add the chopped ginger, garlic, chilies, and green onions. Sauté gently until their aroma infuses the oil.
• Soak the dried shiitake mushrooms in water until softened, then cut them into small cubes or thin slices. Dice the firm tofu into small pieces as well.
• Add the mushrooms and tofu to the pan and toss them with the aromatics until well mixed.
• In a small bowl, combine chili bean paste, oyster sauce (or vegetarian oyster sauce), black vinegar, sugar, and Shaoxing wine. Stir well to form a sauce.

• Pour the prepared sauce into the pan, mixing it with the mushrooms and tofu until evenly coated.

• Return the steamed eggplant to the pan and gently toss everything together until the eggplant is evenly coated with the glossy, flavorful sauce.

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Yu Xiang Eggplant (鱼香茄子)

Yield: 3 servings

Enjoy this healthier Yu Xiang Eggplant recipe with steamed eggplant, tofu, and mushrooms. A flavorful, vegetarian-friendly Sichuan classic for home cooking.

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Ingredients

• 600g (1.3 pounds) eggplant
• 4 medium-sized dried shitake mushrooms
• 100g firm tofu
• 2 tbsp vegetable oil
• 1 tsp Sichuan peppercorn
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 tbsp chopped green onion
• 2 dried chilies
• 3 tbsp doubanjiang
• 1 tbsp vegetarian oyster sauce
• 1 tbsp Chinkiang vinegar
• 1/2 tsp sugar
• 1 tbsp Shaoxing wine
• Red chili and green onion to garnish

Instructions

1. Cut the eggplants into sections about two inches long. Then slice each section into strips of equal size.
2. Place the eggplant in a large steaming tray. Steam the eggplant over high heat for about 15 minutes, or until it is soft but not mushy.
3. Toast the Sichuan peppercorns in the oil over very low heat for about 1 minute, then remove them. Add the chopped ginger, garlic, chilies, and green onions, and sauté gently until their aroma infuses the oil.
4. Soak the dried shiitake mushrooms in water until softened, then cut them into small cubes or thin slices. Dice the firm tofu into small pieces as well.
5. Add the mushrooms and tofu to the pan and toss them with the aromatics until well mixed.
6. In a small bowl, combine chili bean paste, oyster sauce (or vegetarian oyster sauce), black vinegar, sugar, and Shaoxing wine. Stir well to form a sauce.
7. Pour the prepared sauce into the pan, mixing it with the mushrooms and tofu until evenly coated.
8. Return the steamed eggplant to the pan and gently toss everything together until the eggplant is evenly coated with the glossy, flavorful sauce.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 181Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 1226mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 5g

This data was provided and calculated by Nutritionix on 13/9/2025

Tips for Making the Best Eggplant with Spicy Yu Xiang Sauce

1. This recipe is suitable for home cooking as it is healthier. However, the color of the eggplant will not be as vibrant and purplish as what you usually see in Chinese restaurants. That’s because steaming causes the color to fade.
2. If you want to preserve the bright purple color, you’ll need to deep-fry the eggplant in hot oil for about 20 to 30 seconds until just cooked. Remove the eggplant, let it cool slightly, then rinse it in water to wash off the excess oil. After that, transfer the eggplant to the pan and toss it with the sauce.
3. The sauce used here is called Yu Xiang (魚香), which translates to “fish fragrance” in Chinese. Despite its name, it contains no fish and is naturally vegetarian.
4. If you’d like to make the dish completely vegetarian, be sure to use vegetarian oyster sauce. This sauce is made with mushroom extract and is widely available in most Asian grocery stores.
5. I’ve also written a separate recipe post for the restaurant-style spicy eggplant, which is prepared using the deep-frying method. You might prefer that version if you enjoy the restaurant style, or if you’re making the dish for guests or a party, where the glossy, deep-fried presentation matters just as much as the flavor.

Other Sichuan Recipes You Might Enjoy

If you liked the Sichuan eggplant stir-fry, you may also enjoy a few more Sichuan recipes I’ve shared on this blog:

• Potato Stir-Fry Sichuan Style– A classic Sichuan dish where thin potato strips are stir-fried with chili oil, Sichuan peppercorns, vinegar, and dried chilies.
• Sichuan Boiled Beef- One of the most famous Sichuan dishes worldwide, with tender beef slices cooked in a fiery broth with chilies and spices.
• Sichuan Style Wontons 红油抄手– Delicate wontons served in a spicy, savory, and tangy chili oil sauce.