Recipe of Favorite Healthy Mapo Eggplant with Tofu

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, healthy mapo eggplant with tofu. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Healthy Mapo Eggplant with Tofu is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Healthy Mapo Eggplant with Tofu is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have healthy mapo eggplant with tofu using 19 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Healthy Mapo Eggplant with Tofu:

1. Prepare Eggplants
2. Take Carrot
3. Prepare Firm tofu
4. Get ☆ Japanese leek
5. Make ready ☆ Ginger
6. Prepare ☆ Garlic
7. Prepare to 2 teaspoons ☆ Doubanjiang
8. Take ☆ Sansho pepper powder (or sansho peppercorns)
9. Prepare ◆ Chicken soup stock granules
10. Get ◆ Sake
11. Take ◆Tian mian jiang (Chinese sweet bean paste)
12. Make ready ◆ Soy sauce
13. Prepare ◆ Oyster sauce
14. Prepare ◆ Boiling water
15. Take + more to finish Sesame oil
16. Prepare Vegetable oil
17. Take Soy sauce
18. Take Katakuriko slurry
19. Take 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.

So that is going to wrap it up for this exceptional food healthy mapo eggplant with tofu recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!