Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, healthy mapo eggplant with tofu. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Healthy Mapo Eggplant with Tofu is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Healthy Mapo Eggplant with Tofu is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook healthy mapo eggplant with tofu using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Healthy Mapo Eggplant with Tofu:

1. Get Eggplants
2. Prepare Carrot
3. Take Firm tofu
4. Prepare ☆ Japanese leek
5. Get ☆ Ginger
6. Get ☆ Garlic
7. Get to 2 teaspoons ☆ Doubanjiang
8. Take ☆ Sansho pepper powder (or sansho peppercorns)
9. Take ◆ Chicken soup stock granules
10. Take ◆ Sake
11. Prepare ◆Tian mian jiang (Chinese sweet bean paste)
12. Prepare ◆ Soy sauce
13. Take ◆ Oyster sauce
14. Prepare ◆ Boiling water
15. Make ready + more to finish Sesame oil
16. Make ready Vegetable oil
17. Get Soy sauce
18. Prepare Katakuriko slurry
19. Take Green onions (to finish)

Instructions to make Healthy Mapo Eggplant with Tofu:

1. Wrap the tofu in paper towels, put on a heatproof dish and microwave for 2 minutes. Drain off the excess moisture completely.
2. Cut the eggplant lengthwise into 4 to 8 slices. Soak the slices in water for about 5 minutes then drain well, and pat dry well with paper towels.
3. Finely chop the leek, ginger and garlic. Thinly slice the green onion you’ll be using as topping too.
4. Cut the carrot in half lengthwise, then slice thinly diagonally. Combine the ◆ ingredients together.
5. Heat up 1 tablespoon of sesame oil in a wok or frying pan. Add the well drained tofu, and scramble with several cooking chopsticks held together.
6. Keep scrambling and stir-frying the tofu over medium heat, until the texture resembles ground meat. Add 1 teaspoon of soy sauce and stir-fry quickly. Remove from the pan.
7. Wipe out the pan, add some vegetable oil and heat up again. Add the eggplant and stir-fry over medium heat. When the eggplant is wilted and has started to brown, take it out.
8. Heat up the pan again, add all the ☆ ingredients and stir-fry over medium heat. When it’s fragrant add the carrot and continue stir-frying.
9. When the carrot has wilted, re-add the cooked tofu and eggplant and stir-fry quickly. Add the combined ◆ ingredients and simmer over low heat for about 2 minutes.
10. When the sauce has reduced a bit, add some katakuriko dissolved in water to thicken the sauce. Swirl in some sesame oil to finish.
11. Transfer to serving plates, top with the green onions and it’s done. If you like it more spicy, you can drizzle on some ra-yu spicy sesame oil.
12. Ready to serve and ENJOY!

So that’s going to wrap this up with this exceptional food healthy mapo eggplant with tofu recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!