Main CourseDinner

Mapo Eggplant

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

Izvirni recept avtorja Forkin

Skupni čas: 45 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 206 kcal

Informacije o alergenih: lahko vsebuje gluten, sezam in soja. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

2 koschinese eggplant, cut into 1-inch pieces
300 gtofu, firm or extra-firm, pressed and cut into 1/2-inch cubes
3 strokgarlic, minced
1 žlicaginger, minced
1 žličkasichuan peppercorns, toasted and ground
2 žlicadoubanjiang
1 žlicachili oil
1,5 skodelicavegetable broth
2 žlicasoy sauce
1 žličkasugar
1 žličkasesame oil
2 žlicacooking oil

slurry

1 žlicacornstarch, mixed with 2 tbsp water

garnish

2 kosscallion, chopped, for garnish

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

68%Ocena

Kalorije: 206,4kcal
Beljakovine: 9,1g
Ogljikovi hidrati: 16,1g
Maščobe: 13,1g
Vlaknine: 4,6g
Sladkorji: 6,6g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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