Description
This Mouthwatering Eggplant Mapo Tofu recipe offers a delightful twist on classic mapo tofu, incorporating tender Chinese eggplants cooked in a flavorful, spicy sauce. Perfect for a quick and satisfying dinner, this dish balances the creaminess of silken tofu with bold Sichuan spices for a vibrant and comforting meal.
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 and Aromatics
- 2 tablespoons Sesame Oil (Olive oil can be a lighter alternative.)
- 2 cloves Garlic, minced (Fresh or powdered garlic can be substituted.)
- 1 tablespoon Ginger, grated (Ground ginger may replace fresh.)
- 2 whole Green Onions, sliced (Chives can be used as a substitute.)
Spices and Pastes
- 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 Sauce Base: In a small bowl, combine chicken stock, cornstarch, soy sauce, and sugar. Mix thoroughly and set aside. This mixture will serve as the thickening base for the sauce.
- Sauté Aromatics: Heat sesame oil in a skillet over medium-high heat. Add minced garlic, grated ginger, and sliced green onions. Sauté for 4-5 minutes until fragrant and slightly golden, which creates the aromatic foundation for the dish.
- Add Spices and Pastes: Stir in spicy black bean paste, Sichuan peppercorns, and spicy bean sauce. Mix well, then taste and adjust the heat according to your preference for a balanced spice level.
- Incorporate Tofu and Eggplants: Gently fold the silken tofu and chopped eggplants into the skillet, coating each piece carefully with the sauce to keep tofu intact and distribute flavors evenly.
- Thicken and Simmer Sauce: Re-whisk the sauce base then pour it evenly over the tofu and eggplants. Toss to coat completely, then reduce the heat and let it simmer for 5-6 minutes. This allows the sauce to thicken slightly and flavors to meld beautifully.
- Serve: Once the sauce has thickened and the eggplants are tender, serve your Eggplant Mapo Tofu hot over steamed rice or noodles. Garnish with extra green onions for freshness and vibrant color.
Notes
- For a vegetarian or vegan version, substitute chicken stock with vegetable stock and use tamari for soy sauce.
- Adjust the amount of spicy bean sauce and black bean paste to control the heat level to your liking.
- Be gentle when handling silken tofu to avoid breaking it apart; use a wide spatula or spoon for folding.
- Chinese eggplants are preferred for their tender texture and sweetness, but other eggplants can be used based on availability.
- This dish pairs well with plain steamed rice or simple noodles to balance the robust flavors.
