Main CourseDinner

Mapo Eggplant

Name: Mapo Eggplant
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4人分
Cuisine: chinese, sichuan
Ingredients: 2 個 chinese eggplant cut into 1-inch pieces; 300 g tofu firm or extra-firm, pressed and cut into 1/2-inch cubes; 3 片 garlic minced; 1 大さじ ginger minced; 1 小さじ sichuan peppercorns toasted and ground; 2 大さじ doubanjiang; 1 大さじ chili oil; 1.5 カップ vegetable broth; 2 大さじ soy sauce; 1 大さじ cornstarch mixed with 2 tbsp water; 1 小さじ sugar; 1 小さじ sesame oil; 2 大さじ cooking oil; 2 個 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.

Forkinによるオリジナルレシピ

合計時間: 45 分
人数: 4
難易度: 普通
1人分: 206 kcal

アレルゲン情報： グルテン、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

2 個chinese eggplant, cut into 1-inch pieces
300 gtofu, firm or extra-firm, pressed and cut into 1/2-inch cubes
3 片garlic, minced
1 大さじginger, minced
1 小さじsichuan peppercorns, toasted and ground
2 大さじdoubanjiang
1 大さじchili oil
1.5 カップvegetable broth
2 大さじsoy sauce
1 小さじsugar
1 小さじsesame oil
2 大さじcooking oil

slurry

1 大さじcornstarch, mixed with 2 tbsp water

garnish

2 個scallion, chopped, for garnish

調理器具

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

作り方

手順

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

1人分

栄養情報

68%スコア

カロリー: 206.4kcal
たんぱく質: 9.1g
炭水化物: 16.1g
脂質: 13.1g
食物繊維: 4.6g
糖類: 6.6g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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