Healthy Mapo Eggplant with Tofu
Healthy Mapo Eggplant with Tofu

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, healthy mapo eggplant with tofu. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Healthy Mapo Eggplant with Tofu is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Healthy Mapo Eggplant with Tofu is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook healthy mapo eggplant with tofu using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Healthy Mapo Eggplant with Tofu:
  1. Make ready 3 Eggplants
  2. Get 1/3 Carrot
  3. Take 1/2 block Firm tofu
  4. Get 1/3 ☆ Japanese leek
  5. Get 1 piece ☆ Ginger
  6. Take 1 clove ☆ Garlic
  7. Get 1 to 2 teaspoons ☆ Doubanjiang
  8. Make ready 1 dash ☆ Sansho pepper powder (or sansho peppercorns)
  9. Take 1 tsp ◆ Chicken soup stock granules
  10. Prepare 1 tbsp ◆ Sake
  11. Get 1 tbsp ◆Tian mian jiang (Chinese sweet bean paste)
  12. Prepare 1 tbsp ◆ Soy sauce
  13. Make ready 1 tsp ◆ Oyster sauce
  14. Get 200 ml ◆ Boiling water
  15. Prepare 1 tbsp + more to finish Sesame oil
  16. Take 2 tbsp Vegetable oil
  17. Take 1 tsp Soy sauce
  18. Get 1 Katakuriko slurry
  19. Make ready 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 for this special food healthy mapo eggplant with tofu recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!