Main CourseDinner

Mapo Eggplant

Name: Mapo Eggplant
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 racions
Cuisine: chinese, sichuan
Ingredients: 2 u chinese eggplant cut into 1-inch pieces; 300 g tofu firm or extra-firm, pressed and cut into 1/2-inch cubes; 3 gra garlic minced; 1 cs ginger minced; 1 ct sichuan peppercorns toasted and ground; 2 cs doubanjiang; 1 cs chili oil; 1,5 tassa vegetable broth; 2 cs soy sauce; 1 cs cornstarch mixed with 2 tbsp water; 1 ct sugar; 1 ct sesame oil; 2 cs cooking oil; 2 u scallion chopped, for garnish

This vegan Mapo Eggplant dish features tender eggplant pieces simmered in a rich, spicy, and savory sauce. It's a flavorful and satisfying main course inspired by classic Sichuan mapo tofu, but with eggplant as the star.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana
Per ració: 206 kcal

Informació sobre al·lèrgens: pot contenir gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

2 uchinese eggplant, cut into 1-inch pieces
300 gtofu, firm or extra-firm, pressed and cut into 1/2-inch cubes
3 gragarlic, minced
1 csginger, minced
1 ctsichuan peppercorns, toasted and ground
2 csdoubanjiang
1 cschili oil
1,5 tassavegetable broth
2 cssoy sauce
1 ctsugar
1 ctsesame oil
2 cscooking oil

slurry

1 cscornstarch, mixed with 2 tbsp water

garnish

2 uscallion, chopped, for garnish

Estris

measuring cups · wok · large skillet · measuring spoons · cutting board · knife

Elaboració

Pas a pas

1
Heat cooking oil in a large wok or skillet over medium-high heat.
Uns 1 min
2
Add the eggplant pieces and stir-fry for 5-7 minutes until softened and lightly browned.
Uns 7 min
Nota de cuina: Do not overcrowd the pan; cook in batches if necessary.
3
Remove the eggplant from the wok and set aside.
Uns 1 min
4
Add a little more cooking oil if needed, then add the garlic and ginger to the wok.
Uns 1 min
5
Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Uns 1 min
6
Add the doubanjiang and chili oil, and stir-fry for 1-2 minutes until the oil turns red and fragrant.
Uns 2 min
Nota de cuina: This step is crucial for developing the deep flavor of the sauce.
7
Pour in the vegetable broth and soy sauce, then add the sugar and ground Sichuan peppercorns.
Uns 1 min
8
Bring the sauce to a simmer, then add the cubed tofu.
Uns 2 min
9
Return the cooked eggplant to the wok and gently stir to combine with the sauce and tofu.
Uns 1 min
Nota de cuina: Be gentle to avoid breaking the tofu.
10
Cover and simmer for 5-7 minutes, allowing the flavors to meld and the eggplant to absorb the sauce.
Uns 7 min
11
Stir in the cornstarch slurry to thicken the sauce.
Uns 1 min
Nota de cuina: Stir continuously until the sauce reaches your desired thickness.
12
Remove from heat and stir in the sesame oil.
Uns 1 min
13
Garnish with fresh chopped scallions and serve immediately with steamed rice.

Per ració

Nutrició

68%Puntuació

Calories: 206,4kcal
Proteïnes: 9,1g
Hidrats de carboni: 16,1g
Greixos: 13,1g
Fibra: 4,6g
Sucre: 6,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover mapo eggplant in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a microwave or on the stovetop over medium heat until warmed through.