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Healthy Mapo Eggplant with Tofu
Healthy Mapo Eggplant with Tofu

Before you jump to Healthy Mapo Eggplant with Tofu recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to healthy mapo eggplant with tofu recipe. To make healthy mapo eggplant with tofu you only need 19 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Healthy Mapo Eggplant with Tofu:
  1. You need 3 Eggplants
  2. Use 1/3 Carrot
  3. Provide 1/2 block Firm tofu
  4. Use 1/3 ☆ Japanese leek
  5. Get 1 piece ☆ Ginger
  6. You need 1 clove ☆ Garlic
  7. You need 1 to 2 teaspoons ☆ Doubanjiang
  8. You need 1 dash ☆ Sansho pepper powder (or sansho peppercorns)
  9. Get 1 tsp ◆ Chicken soup stock granules
  10. You need 1 tbsp ◆ Sake
  11. You need 1 tbsp ◆Tian mian jiang (Chinese sweet bean paste)
  12. You need 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. Provide 1 tsp Soy sauce
  18. Take 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.

Legend has it that an old woman in Sichuan was known for serving a delicious tofu dish. This woman had one distinguishing physical characteristic: pock marks covered her face. Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. At the very beginning, Mapo tofu is named after its creator. It is recorded that there is a couple who own a restaurant mainly selling vegetarian dishes.

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