Eggplant Mapo Tofu
Notes for the cook: Ingredients can be found at any Asian market. You can just buy ONE type of eggplant or you can use a mixture of both as indicated below.
- 1/2 cup chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon low sodium soy sauce
- 2 teaspoons granulated sugar
- 1 tablespoon sesame oil
- 2 to 3 fresh cloves of garlic minced
- 2 teaspoons minced ginger
- 2 to 3 green onions finely diced (white and green parts)+ more for garnish
- 2 to 3 tablespoons spicy black bean paste or hot bean sauce
- 1/2 teaspoon Sichuan peppercorns ground
- 1/3 cup spicy bean sauce + more if needed as shown above
- 14 ounce container of silken tofu drained and cut into cubes
- 1/2 cup Chinese eggplant cubed
- 1/2 cup eggplant cubed
- Serve with cooked white or brown rice
Using a small mixing bowl, whisk together the chicken stock, cornstarch, soy sauce and sugar. Set aside.
Using your skillet over medium high heat, add the sesame oil, garlic, ginger and green onions and cook until fragrant, for about 4 to 5 minutes, stirring continuously. Add the hot bean paste, ground Sichuan pepper and spicy bean sauce. Taste and adjust ingredients according to your taste. Continue sautéing for a few more minutes, or until heated through.
Add the tofu and the eggplant and stir together gently so that the tofu and eggplant gets nicely coated with the sauce. Add more spicy bean sauce if needed.
Whisk together the chicken stock mixture again and then pour it over the tofu and eggplant. Toss gently to coat, and let cook until the sauce thickens, for about 5 to 6 minutes. You can turn up the heat a bit if needed.
Serve with white or brown rice and garnish with diced green onions.