Description
Discover the rich and spicy flavors of Eggplant Mapo Tofu, a delightful twist on the classic Sichuan dish combining tender silken tofu and succulent eggplants simmered in a savory, spicy sauce. This quick and easy 30-minute recipe brings bold aromatics and a spicy kick to your dinner table, perfect for a comforting meal for four.
Ingredients
Scale
Sauce Base
- 1 cup Chicken Stock (Can substitute with vegetable stock.)
- 1 tablespoon Cornstarch (Arrowroot powder works as an alternative.)
- 3 tablespoons Low Sodium Soy Sauce (Tamari can be used for a gluten-free version.)
- 1 tablespoon Granulated Sugar (Coconut sugar can be used.)
Flavorings
- 2 tablespoons Sesame Oil (Olive oil can be a lighter alternative.)
- 2 cloves Garlic (Fresh or powdered garlic can be substituted.)
- 1 tablespoon Ginger (Ground ginger may replace fresh.)
- 2 whole Green Onions (Chives can be used as a substitute.)
- 2 tablespoons Spicy Black Bean Paste (Hoisin sauce can be an alternative.)
- 1 teaspoon Sichuan Peppercorns (Can be omitted for less heat.)
- 2 tablespoons Spicy Bean Sauce (Adjust according to tolerance.)
Main Ingredients
- 14 ounces Silken Tofu (Firm tofu can be used for a denser texture.)
- 1 large Chinese Eggplant (Any eggplant variety can substitute.)
- 1 large Eggplant (You can use just one type or mix.)
Instructions
- Prepare the sauce base: In a small bowl, combine the chicken stock, cornstarch, low sodium soy sauce, and granulated sugar. Mix thoroughly until smooth and set aside to be used later as the flavorful sauce for the dish.
- Sauté aromatics: Heat sesame oil in a skillet over medium-high heat. Add minced garlic, grated ginger, and sliced green onions. Cook, stirring occasionally, for 4-5 minutes until the mixture becomes aromatic and the ingredients turn slightly golden.
- Add spicy elements: To the skillet, add the spicy black bean paste, Sichuan peppercorns, and spicy bean sauce. Stir well to combine and allow the flavors to meld. Taste the mixture and adjust the spiciness according to your preference.
- Incorporate tofu and eggplants: Gently fold the silken tofu pieces and chopped Chinese and regular eggplants into the skillet. Carefully stir to evenly coat each piece with the spicy sauce, being cautious not to break the delicate tofu.
- Simmer with sauce: Re-whisk the sauce base mixture once more and pour it evenly over the tofu and eggplant in the skillet. Toss gently to coat, then let the dish simmer for 5-6 minutes, allowing the sauce to thicken and the eggplants to soften.
- Serve: Once the sauce has thickened and the vegetables are tender, remove from heat. Serve the Eggplant Mapo Tofu hot over steamed rice or noodles. Garnish with additional chopped green onions for a fresh finish.
Notes
- You can substitute chicken stock with vegetable stock to make this recipe vegetarian-friendly.
- For a gluten-free version, use tamari instead of soy sauce and arrowroot powder instead of cornstarch.
- If you prefer less heat, omit the Sichuan peppercorns or reduce the amount of spicy bean sauce.
- Use firm tofu if you want a denser texture and easier handling during cooking.
- Serve with steamed rice or your favorite noodles to complement the rich sauce.
- Adjust the amount of spicy bean paste according to your tolerance for spice.
