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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 Here Are Some Simple Reasons Why Eating Apples Is Good.

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We hope you got insight from reading it, now let’s go back to healthy mapo eggplant with tofu recipe. You can cook healthy mapo eggplant with tofu using 19 ingredients and 11 steps. Here is how you achieve it.

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

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