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Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, healthy mapo eggplant with tofu. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Healthy Mapo Eggplant with Tofu is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Healthy Mapo Eggplant with Tofu is something that I have loved my whole life. They’re nice and they look fantastic.
Make a trip to the Asian market and make one of your favorite Chinese food dishes at home! I've been cooking a lot and trying new things and Mapo Tofu is one of our favorite Chinese food dishes. It's the dish that we always order when we go out and the spicier, the better. Full of flavor, mapo eggplant is richly savory, spicy, and fragrant, not to mention quick and easy for any night you want a hearty and healthy Chinese dish. Vegan-Adaptable.
To get started with this particular recipe, we must 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:
- Get 3 Eggplants
- Get 1/3 Carrot
- Take 1/2 block Firm tofu
- Get 1/3 ☆ Japanese leek
- Take 1 piece ☆ Ginger
- Make ready 1 clove ☆ Garlic
- Get 1 to 2 teaspoons ☆ Doubanjiang
- Prepare 1 dash ☆ Sansho pepper powder (or sansho peppercorns)
- Make ready 1 tsp ◆ Chicken soup stock granules
- Prepare 1 tbsp ◆ Sake
- Get 1 tbsp ◆Tian mian jiang (Chinese sweet bean paste)
- Make ready 1 tbsp ◆ Soy sauce
- Make ready 1 tsp ◆ Oyster sauce
- Take 200 ml ◆ Boiling water
- Get 1 tbsp + more to finish Sesame oil
- Get 2 tbsp Vegetable oil
- Prepare 1 tsp Soy sauce
- Make ready 1 Katakuriko slurry
- Make ready 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:
- Wrap the tofu in paper towels, put on a heatproof dish and microwave for 2 minutes. Drain off the excess moisture completely.
- 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.
- Finely chop the leek, ginger and garlic. Thinly slice the green onion you'll be using as topping too.
- Cut the carrot in half lengthwise, then slice thinly diagonally. Combine the ◆ ingredients together.
- 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.
- 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.
- 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.
- 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.
- 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.
- When the sauce has reduced a bit, add some katakuriko dissolved in water to thicken the sauce. Swirl in some sesame oil to finish.
- 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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So that’s going to wrap it up for this special food healthy mapo eggplant with tofu recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
