Main CourseDinner

Mapo Eggplant

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

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 206 kcal

Allergeneninformatie: kan gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

2 stchinese eggplant, cut into 1-inch pieces
300 gtofu, firm or extra-firm, pressed and cut into 1/2-inch cubes
3 teentjegarlic, minced
1 elginger, minced
1 tlsichuan peppercorns, toasted and ground
2 eldoubanjiang
1 elchili oil
1,5 kopjevegetable broth
2 elsoy sauce
1 tlsugar
1 tlsesame oil
2 elcooking oil

slurry

1 elcornstarch, mixed with 2 tbsp water

garnish

2 stscallion, chopped, for garnish

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

68%Score

Calorieën: 206,4kcal
Eiwit: 9,1g
Koolhydraten: 16,1g
Vet: 13,1g
Vezels: 4,6g
Suiker: 6,6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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