Mapo Eggplant
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.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 206 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcschinese eggplant, cut into 1-inch (2.5 cm) pieces
- 300 gtofu, firm or extra-firm, pressed and cut into 1/2-inch (1.3 cm) cubes
- 3 clovegarlic, minced
- 1 tbspginger, minced
- 1 tspsichuan peppercorns, toasted and ground
- 2 tbspdoubanjiang
- 1 tbspchili oil
- 1.5 cupvegetable broth
- 2 tbspsoy sauce
- 1 tspsugar
- 1 tspsesame oil
- 2 tbspcooking oil
slurry
- 1 tbspcornstarch, mixed with 2 tbsp water
garnish
- 2 pcsscallion, chopped, for garnish
Equipment
measuring cups · wok · large skillet · measuring spoons · cutting board · knife
The method
Step by step
- 1
Heat cooking oil in a large wok or skillet over medium-high heat.
About 1 min
- 2
Add the eggplant pieces and stir-fry for 5-7 minutes until softened and lightly browned.
About 7 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
- 3
Remove the eggplant from the wok and set aside.
About 1 min
- 4
Add a little more cooking oil if needed, then add the garlic and ginger to the wok.
About 1 min
- 5
Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
About 1 min
- 6
Add the doubanjiang and chili oil, and stir-fry for 1-2 minutes until the oil turns red and fragrant.
About 2 min
Cook’s 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.
About 1 min
- 8
Bring the sauce to a simmer, then add the cubed tofu.
About 2 min
- 9
Return the cooked eggplant to the wok and gently stir to combine with the sauce and tofu.
About 1 min
Cook’s 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.
About 7 min
- 11
Stir in the cornstarch slurry to thicken the sauce.
About 1 min
Cook’s note: Stir continuously until the sauce reaches your desired thickness.
- 12
Remove from heat and stir in the sesame oil.
About 1 min
- 13
Garnish with fresh chopped scallions and serve immediately with steamed rice.
Per serving
Nutrition
- Calories
- 206.4kcal
- Protein
- 9.1g
- Carbs
- 16.1g
- Fat
- 13.1g
- Fibre
- 4.6g
- Sugar
- 6.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover mapo eggplant in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop over medium heat until warmed through.
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