Healthy Mapo Eggplant with Tofu

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, healthy mapo eggplant with tofu. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Healthy Mapo Eggplant with Tofu is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Healthy Mapo Eggplant with Tofu is something that I have loved my whole life. They’re fine and they look fantastic.

Drain off the excess moisture completely. Drain off the excess moisture completely. I'll admit, mapo eggplant is not the prettiest dish out there but it is full of flavor and uses a classic mapo sauce that envelops the tender eggplant in a savory, spicy, and fragrant way. Mapo Eggplant is a spin on the Szechuan classic Mapo Tofu.

To begin with this particular recipe, we must prepare a few ingredients. You can cook healthy mapo eggplant with tofu using 19 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Healthy Mapo Eggplant with Tofu:
  1. Prepare 3 Eggplants
  2. Take 1⁄3 Carrot
  3. Take 1⁄2 block Firm tofu
  4. Prepare 1⁄3 ☆ Japanese leek
  5. Make ready 1 piece ☆ Ginger
  6. Get 1 clove ☆ Garlic
  7. Prepare 1 to 2 teaspoons ☆ Doubanjiang
  8. Make ready 1 dash ☆ Sansho pepper powder (or sansho peppercorns)
  9. Take 1 tsp ◆ Chicken soup stock granules
  10. Take 1 tbsp ◆ Sake
  11. Take 1 tbsp ◆Tian mian jiang (Chinese sweet bean paste)
  12. Make ready 1 tbsp ◆ Soy sauce
  13. Take 1 tsp ◆ Oyster sauce
  14. Prepare 200 ml ◆ Boiling water
  15. Make ready 1 tbsp + more to finish Sesame oil
  16. Take 2 tbsp Vegetable oil
  17. Get 1 tsp Soy sauce
  18. Prepare 1 Katakuriko slurry
  19. Get 1 Green onions (to finish)

I actually used a combination of both regular eggplant and Chinese eggplant after picking both up at the Asian market. Chinese eggplant has a thinner skin, fewer seeds, and is a little less bitter with a more delicate flavor than regular eggplant. Mapo Eggplant, or what we call Mabo Nasu (麻婆茄子) in Japan, is a delicious stir-fried eggplant dish with ground pork and seasoned with a bold savory sauce. It may remind you of Mapo Tofu, one of the most popular Sichuanese classics.

Steps to make Healthy Mapo Eggplant with Tofu:
  1. Wrap the tofu in paper towels, put on a heatproof dish and microwave for 2 minutes. Drain off the excess moisture completely.
  2. Cut the eggplant lengthwise into 4 to 8 slices. Soak the slices in water for about 5 minutes then drain well, and pat dry well with paper towels.
  3. Finely chop the leek, ginger and garlic. Thinly slice the green onion you'll be using as topping too.
  4. Cut the carrot in half lengthwise, then slice thinly diagonally. Combine the ◆ ingredients together.
  5. Heat up 1 tablespoon of sesame oil in a wok or frying pan. Add the well drained tofu, and scramble with several cooking chopsticks held together.
  6. Keep scrambling and stir-frying the tofu over medium heat, until the texture resembles ground meat. Add 1 teaspoon of soy sauce and stir-fry quickly. Remove from the pan.
  7. Wipe out the pan, add some vegetable oil and heat up again. Add the eggplant and stir-fry over medium heat. When the eggplant is wilted and has started to brown, take it out.
  8. Heat up the pan again, add all the ☆ ingredients and stir-fry over medium heat. When it's fragrant add the carrot and continue stir-frying.
  9. When the carrot has wilted, re-add the cooked tofu and eggplant and stir-fry quickly. Add the combined ◆ ingredients and simmer over low heat for about 2 minutes.
  10. When the sauce has reduced a bit, add some katakuriko dissolved in water to thicken the sauce. Swirl in some sesame oil to finish.
  11. Transfer to serving plates, top with the green onions and it's done. If you like it more spicy, you can drizzle on some ra-yu spicy sesame oil.

Mapo Eggplant, or what we call Mabo Nasu (麻婆茄子) in Japan, is a delicious stir-fried eggplant dish with ground pork and seasoned with a bold savory sauce. It may remind you of Mapo Tofu, one of the most popular Sichuanese classics. Satisfyingly spicy and numbing, this Mapo Eggplant is perfect enjoyed over steamed rice. Instead of the usual tofu, I used Chinese eggplants and TVP or textured vegetable protein instead of meat. You can also opt to use other plant-based ground meat substitutes or even diced mushrooms for this easy yet really savoury and tasty meal.

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