Main CourseDinner

Mapo Eggplant

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 45 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 206 kcal

Alerjen bilgisi: gluten, susam, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

2 adetchinese eggplant, cut into 1-inch pieces
300 gtofu, firm or extra-firm, pressed and cut into 1/2-inch cubes
3 dişgarlic, minced
1 yemek kaşığıginger, minced
1 çay kaşığısichuan peppercorns, toasted and ground
2 yemek kaşığıdoubanjiang
1 yemek kaşığıchili oil
1,5 su bardağıvegetable broth
2 yemek kaşığısoy sauce
1 çay kaşığısugar
1 çay kaşığısesame oil
2 yemek kaşığıcooking oil

slurry

1 yemek kaşığıcornstarch, mixed with 2 tbsp water

garnish

2 adetscallion, chopped, for garnish

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

68%Puan

Kalori: 206,4kcal
Protein: 9,1g
Karbonhidrat: 16,1g
Yağ: 13,1g
Lif: 4,6g
Şeker: 6,6g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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