Description
This Mouthwatering Eggplant Mapo Tofu recipe is a spicy and savory Chinese-inspired dish combining tender silken tofu and tender eggplants in a flavorful, aromatic sauce. Quickly prepared in a skillet with a blend of spicy bean paste, Sichuan peppercorns, ginger, garlic, and soy sauce, it makes a perfect weeknight dinner that pairs wonderfully with 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.)
Aromatics & Spices
- 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 Mixture: In a small bowl, combine the chicken stock, cornstarch, soy sauce, and sugar. Mix well until smooth and set this flavorful base aside for later use.
- 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 the mixture is aromatic and slightly golden.
- Add Spices and Sauces: Stir in the spicy black bean paste, Sichuan peppercorns, and spicy bean sauce into the skillet. Mix well and taste to adjust the heat level as per your preference.
- Add Tofu and Eggplants: Gently fold in the silken tofu and chopped Chinese and regular eggplants, carefully coating them with the sauce. Stir carefully to avoid breaking the delicate tofu.
- Simmer with Sauce: Re-whisk the chicken stock mixture to ensure it’s well combined and pour it over the tofu and eggplants in the skillet. Toss gently to coat everything, then let the dish simmer for 5-6 minutes until the sauce thickens slightly and the eggplants are tender.
- Serve: Transfer the Eggplant Mapo Tofu to serving plates and garnish with additional sliced green onions. Serve immediately alongside steamed rice or noodles for a complete meal.
Notes
- Use firm tofu instead of silken tofu if you prefer a firmer texture that holds shape better during cooking.
- If you want less heat, omit Sichuan peppercorns and reduce spicy bean sauce quantity.
- For a gluten-free version, substitute soy sauce with tamari and check that your spicy bean paste is gluten-free.
- Vegetable stock can be used to make this recipe vegetarian.
- Serve with steamed rice or noodles to soak up the flavorful sauce.
