Main CourseDinner

Mapo Eggplant

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

O rețetă originală de Forkin

Durată totală: 45 min.
Porții: 4
Dificultate: Medie
Per porție: 206 kcal

Informații despre alergeni: poate conține gluten, susan, soia și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

2 buc.chinese eggplant, cut into 1-inch pieces
300 gtofu, firm or extra-firm, pressed and cut into 1/2-inch cubes
3 cățelgarlic, minced
1 lingurăginger, minced
1 lingurițăsichuan peppercorns, toasted and ground
2 lingurădoubanjiang
1 lingurăchili oil
1,5 canăvegetable broth
2 lingurăsoy sauce
1 lingurițăsugar
1 lingurițăsesame oil
2 lingurăcooking oil

slurry

1 lingurăcornstarch, mixed with 2 tbsp water

garnish

2 buc.scallion, chopped, for garnish

Ustensile

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

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

68%Scor

Calorii: 206,4kcal
Proteine: 9,1g
Carbohidrați: 16,1g
Grăsimi: 13,1g
Fibre: 4,6g
Zahăr: 6,6g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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