Healthy Mapo Eggplant with Tofu
Healthy Mapo Eggplant with Tofu

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, healthy mapo eggplant with tofu. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Healthy Mapo Eggplant with Tofu is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Healthy Mapo Eggplant with Tofu is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. 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. Take 3 Eggplants
  2. Get 1/3 Carrot
  3. Take 1/2 block Firm tofu
  4. Get 1/3 ☆ Japanese leek
  5. Make ready 1 piece ☆ Ginger
  6. Make ready 1 clove ☆ Garlic
  7. Make ready 1 to 2 teaspoons ☆ Doubanjiang
  8. Get 1 dash ☆ Sansho pepper powder (or sansho peppercorns)
  9. Make ready 1 tsp ◆ Chicken soup stock granules
  10. Get 1 tbsp ◆ Sake
  11. Make ready 1 tbsp ◆Tian mian jiang (Chinese sweet bean paste)
  12. Get 1 tbsp ◆ Soy sauce
  13. Prepare 1 tsp ◆ Oyster sauce
  14. Get 200 ml ◆ Boiling water
  15. Take 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. Prepare 1 Green onions (to finish)
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.

So that’s going to wrap it up with this exceptional food healthy mapo eggplant with tofu recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!