Description
This Mouthwatering Eggplant Mapo Tofu recipe combines silky tofu and tender eggplant in a spicy, aromatic sauce, delivering a perfect balance of bold flavors and textures. Ready in just 30 minutes, this dish is a vibrant choice to spice up your dinner table with a classic Sichuan-inspired 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 (Fresh or powdered garlic can be substituted, minced)
- 1 tablespoon Ginger (Fresh grated or ground ginger)
- 2 whole Green Onions (Sliced, chives can be used as a substitute)
- 2 tablespoons Spicy Black Bean Paste (Hoisin sauce as an alternative)
- 1 teaspoon Sichuan Peppercorns (Can be omitted for less heat)
- 2 tablespoons Spicy Bean Sauce (Adjust according to heat tolerance)
Main Ingredients
- 14 ounces Silken Tofu (Firm tofu can be used for a denser texture, gently folded)
- 1 large Chinese Eggplant (Can substitute with any eggplant variety)
- 1 large Eggplant (Optional, you can use just one type or mix)
Instructions
- Prepare the Sauce Mixture: In a small bowl, thoroughly combine the chicken stock, cornstarch, low sodium soy sauce, and granulated sugar. Mix well until smooth, then set aside to be used later as the base for the savory sauce.
- Sauté Aromatics: Heat the sesame oil in a skillet over medium-high heat. Add the minced garlic, grated ginger, and sliced green onions. Sauté for 4 to 5 minutes, stirring occasionally, until the mixture is aromatic and the ingredients turn slightly golden.
- Add Spices and Sauces: Stir in the spicy black bean paste, Sichuan peppercorns, and spicy bean sauce into the skillet. Mix well to combine all the flavors. Taste and adjust the heat level depending on your preference for spiciness.
- Add Tofu and Eggplant: Gently fold in the silken tofu along with the Chinese eggplant (and the additional eggplant if using). Carefully coat each piece with the sauce mixture, stirring gently to prevent breaking the delicate tofu.
- Simmer with Sauce Base: Re-whisk the prepared chicken stock mixture and pour it over the tofu and vegetables in the skillet. Toss gently to coat everything evenly, then let the dish simmer for 5 to 6 minutes until the sauce thickens slightly and the flavors meld together.
- Serve: Remove from heat and serve your Eggplant Mapo Tofu immediately. It pairs wonderfully over steamed rice or noodles, garnished with extra sliced green onions for a fresh finish.
Notes
- Silken tofu is delicate; stir gently to keep the tofu intact.
- Adjust spicy bean sauce and Sichuan peppercorns to control the heat level.
- For a vegetarian version, substitute chicken stock with vegetable stock and ensure sauces are vegetarian-friendly.
- Arrowroot powder can replace cornstarch for a gluten-free thickener.
- This dish tastes best fresh but can be refrigerated for up to 2 days.
