Healthy Mapo Eggplant with Tofu
Healthy Mapo Eggplant with Tofu

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, healthy mapo eggplant with tofu. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must first 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. Make ready 1/3 Carrot
  3. Get 1/2 block Firm tofu
  4. Make ready 1/3 ☆ Japanese leek
  5. Take 1 piece ☆ Ginger
  6. Prepare 1 clove ☆ Garlic
  7. Prepare 1 to 2 teaspoons ☆ Doubanjiang
  8. Get 1 dash ☆ Sansho pepper powder (or sansho peppercorns)
  9. Prepare 1 tsp ◆ Chicken soup stock granules
  10. Make ready 1 tbsp ◆ Sake
  11. Take 1 tbsp ◆Tian mian jiang (Chinese sweet bean paste)
  12. Take 1 tbsp ◆ Soy sauce
  13. Take 1 tsp ◆ Oyster sauce
  14. Take 200 ml ◆ Boiling water
  15. Get 1 tbsp + more to finish Sesame oil
  16. Get 2 tbsp Vegetable oil
  17. Get 1 tsp Soy sauce
  18. Take 1 Katakuriko slurry
  19. Take 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 is going to wrap it up with this exceptional food healthy mapo eggplant with tofu recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!