Main CourseDinner

Mapo Eggplant

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

Оригинальный рецепт от Forkin

Общее время: 45 мин
Порции: 4
Сложность: Средне
На порцию: 206 kcal

Информация об аллергенах: может содержать глютен, кунжут и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

2 шт.chinese eggplant, cut into 1-inch pieces
300 gtofu, firm or extra-firm, pressed and cut into 1/2-inch cubes
3 зубчикgarlic, minced
1 ст. л.ginger, minced
1 ч. л.sichuan peppercorns, toasted and ground
2 ст. л.doubanjiang
1 ст. л.chili oil
1,5 стаканvegetable broth
2 ст. л.soy sauce
1 ч. л.sugar
1 ч. л.sesame oil
2 ст. л.cooking oil

slurry

1 ст. л.cornstarch, mixed with 2 tbsp water

garnish

2 шт.scallion, chopped, for garnish

Инвентарь

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

Приготовление

Шаг за шагом

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

На порцию

Пищевая ценность

68%Оценка

Калории: 206,4kcal
Белок: 9,1g
Углеводы: 16,1g
Жиры: 13,1g
Клетчатка: 4,6g
Сахара: 6,6g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

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

Разогрев

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