Main CourseDinner

Mapo Eggplant

Name: Mapo Eggplant
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 portioner
Cuisine: chinese, sichuan
Ingredients: 2 stk. chinese eggplant cut into 1-inch pieces; 300 g tofu firm or extra-firm, pressed and cut into 1/2-inch cubes; 3 fed garlic minced; 1 spsk. ginger minced; 1 tsk. sichuan peppercorns toasted and ground; 2 spsk. doubanjiang; 1 spsk. chili oil; 1,5 kop vegetable broth; 2 spsk. soy sauce; 1 spsk. cornstarch mixed with 2 tbsp water; 1 tsk. sugar; 1 tsk. sesame oil; 2 spsk. cooking oil; 2 stk. 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.

En original opskrift af Forkin

Tid i alt: 45 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 206 kcal

Allergenoplysninger: kan indeholde gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

2 stk.chinese eggplant, cut into 1-inch pieces
300 gtofu, firm or extra-firm, pressed and cut into 1/2-inch cubes
3 fedgarlic, minced
1 spsk.ginger, minced
1 tsk.sichuan peppercorns, toasted and ground
2 spsk.doubanjiang
1 spsk.chili oil
1,5 kopvegetable broth
2 spsk.soy sauce
1 tsk.sugar
1 tsk.sesame oil
2 spsk.cooking oil

slurry

1 spsk.cornstarch, mixed with 2 tbsp water

garnish

2 stk.scallion, chopped, for garnish

Udstyr

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

Fremgangsmåde

Trin for trin

1
Heat cooking oil in a large wok or skillet over medium-high heat.
Ca. 1 min.
2
Add the eggplant pieces and stir-fry for 5-7 minutes until softened and lightly browned.
Ca. 7 min.
Kokkens note: Do not overcrowd the pan; cook in batches if necessary.
3
Remove the eggplant from the wok and set aside.
Ca. 1 min.
4
Add a little more cooking oil if needed, then add the garlic and ginger to the wok.
Ca. 1 min.
5
Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Ca. 1 min.
6
Add the doubanjiang and chili oil, and stir-fry for 1-2 minutes until the oil turns red and fragrant.
Ca. 2 min.
Kokkens note: 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.
Ca. 1 min.
8
Bring the sauce to a simmer, then add the cubed tofu.
Ca. 2 min.
9
Return the cooked eggplant to the wok and gently stir to combine with the sauce and tofu.
Ca. 1 min.
Kokkens note: 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.
Ca. 7 min.
11
Stir in the cornstarch slurry to thicken the sauce.
Ca. 1 min.
Kokkens note: Stir continuously until the sauce reaches your desired thickness.
12
Remove from heat and stir in the sesame oil.
Ca. 1 min.
13
Garnish with fresh chopped scallions and serve immediately with steamed rice.

Pr. portion

Næringsindhold

68%Score

Kalorier: 206,4kcal
Protein: 9,1g
Kulhydrat: 16,1g
Fedt: 13,1g
Kostfibre: 4,6g
Sukker: 6,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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