Main CourseDinner

Mapo Eggplant

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

Alkuperäinen resepti: Forkin

Kokonaisaika: 45 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 206 kcal

Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, seesami, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

2 kplchinese eggplant, cut into 1-inch pieces
300 gtofu, firm or extra-firm, pressed and cut into 1/2-inch cubes
3 kynsigarlic, minced
1 rklginger, minced
1 tlsichuan peppercorns, toasted and ground
2 rkldoubanjiang
1 rklchili oil
1,5 kuppivegetable broth
2 rklsoy sauce
1 tlsugar
1 tlsesame oil
2 rklcooking oil

slurry

1 rklcornstarch, mixed with 2 tbsp water

garnish

2 kplscallion, chopped, for garnish

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

68%Pisteet

Kalorit: 206,4kcal
Proteiini: 9,1g
Hiilihydraatit: 16,1g
Rasva: 13,1g
Kuitu: 4,6g
Sokeri: 6,6g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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