Description
This Mouthwatering Eggplant Mapo Tofu is a flavorful and spicy Chinese-inspired dish combining tender silken tofu and Chinese eggplants in a rich, aromatic sauce made with spicy black bean paste, Sichuan peppercorns, and savory chicken stock. Perfect for a quick and delightful dinner served over steamed rice or noodles.
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)
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)
Flavorings and Aromatics
- 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)
Instructions
- Prepare the sauce base: In a small bowl, combine the chicken stock, cornstarch, soy sauce, and sugar. Mix well and set aside as it will be the base for your sauce.
- Sauté aromatics: Heat sesame oil in a skillet over medium-high heat. Add minced garlic, grated ginger, and sliced green onions. Sauté for about 4-5 minutes until everything becomes aromatic and slightly golden.
- Add spicy components: Incorporate the spicy black bean paste, Sichuan peppercorns, and spicy bean sauce into the skillet. Stir to combine well. Taste and adjust the heat level to your preference.
- Add tofu and eggplant: Gently fold in the silken tofu and chopped Chinese eggplant along with the second eggplant. Make sure each piece is well-coated with the sauce. Stir carefully to avoid breaking the delicate tofu.
- Add sauce base and simmer: Re-whisk the chicken stock mixture and pour it over the tofu and eggplants in the skillet. Toss everything to coat evenly. Let it simmer gently for about 5-6 minutes until the sauce thickens slightly and the eggplants are tender.
- Serve: Serve the Eggplant Mapo Tofu immediately over steamed rice or noodles. Garnish with additional sliced green onions for a fresh finishing touch.
Notes
- Use silken tofu for a smooth texture or firm tofu if you prefer a denser bite.
- If you want a milder dish, omit Sichuan peppercorns and reduce the spicy bean sauce.
- Vegetarian or vegan substitute: Replace chicken stock with vegetable stock and ensure your bean pastes are vegan.
- For gluten-free, use tamari instead of soy sauce and check that all sauces are certified gluten-free.
- Gently stir tofu to prevent breaking it into too small pieces.
