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–+ servings

Eggplant Mapo Tofu

Meera
Spicy savory umami rich eggplant and tofu, a vegan take on the restaurant classic Mapo tofu.
5 from 1 vote
Print Recipe
Course Main Course
Cuisine Chinese
Servings 6

Ingredients
  

  • 1 lb Japanese or Chinese eggplant sliced at an angle
  • 14 oz firm tofu organic preferably you can also use ground chicken or turkey
  • 2 tbsp minced ginger
  • 2 tbsp minced garlic
  • ½-1 tbsp Sichuan peppercorn crushed
  • 1 tsp sesame oil roasted
  • 2 tbsp spicy fermented bean sauce
  • 2-3 tbsp chili oil
  • 1 cup vegetable or chicken broth
  • 1-2 tbsp corn starch
  • 1-2 scallions for garnish
  • 3-4 tbsp any neutral oil that you normally use avocado, grapeseed
  • 1 tsp coconut or brown sugar

Instructions
 

  • Cut the eggplants on an angle into chunks, about 1-inch thick (rotating the eggplant as you cut, this will give you nice chunks with sharp angles for aesthetics or slice as you would normally do.
  • Heat the wok over medium-high heat until it’s smoking lightly. Pour 2 tablespoons of oil swirling around the pan. Spread the eggplant in a single layer in the oiled wok. Reduce the heat to medium. Cook for 7-8 minutes, stirring occasionally until it starts to turn golden, soft, and translucent. Sprinkle a little salt so the eggplant release moisture and cooks faster.
  • Remove the eggplant from the wok and set them on a plate.
  • Bring the wok back to medium heat, add another 2 tbsp oil. Add the garlic, ginger, and cook for 30 sec-1 minute, until fragrant. Add the crumbled tofu and cook stirring for 5-7 minutes until crispy golden bits are seen. Allow some undisturbed contact time to crisp.
  • Stir in the Sichuan peppercorns and the spicy bean sauce in to the wok. Cook for 1 minute .Then add the stock, chili oil, sugar, and sesame oil. Let this simmer for a minute or so.
  • While the sauce simmers, combine ¼ cup of water in a small bowl with the cornstarch and mix until thoroughly combined to make a slurry.
  • Return the eggplant back into the sauce. Simmer, covered, for 5 minutes, add the cornstarch slurry, stir and simmer for 1 minute or so the sauce starts to thicken. Take it off the heat. Garnish with scallions and serve hot with rice or noodles.
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