Recipe of Ultimate Healthy Mapo Eggplant with Tofu

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The ingredients needed to make Healthy Mapo Eggplant with Tofu:

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

Mapo tofu (pronounced mapo doufu in Mandarin, 麻婆豆腐) originates from China's Sichuan Province. 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 Eggplant is a spin on the Szechuan classic Mapo Tofu.

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.

This woman had one distinguishing physical characteristic: pock marks covered her face. Mapo Eggplant is a spin on the Szechuan classic Mapo Tofu. Silky roasted eggplant is topped with a slightly spicy and garlicky bean sauce with ground The eggplant is roasted right in the wok and adds a depth of flavor that cannot be replicated with tofu. Eggplant Mapo Tofu With Chicken Stock, Cornstarch, Low Sodium Soy Sauce, Granulated Sugar, Sesame Oil, Garlic, Minced Ginger, Green Onions, Bean Paste, Sichuan Peppercorns, Bean Sauce, Silken Tofu, Chinese Eggplant, Eggplant, Brown Rice. This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants!

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