I wanted to eat some mapo eggplant but didn't have any ground meat! That's when I remembered that there's a method of cooking tofu so that it has the texture of ground meat, so I tried it out to in this version of mapo eggplant.User 4 or more cooking chopsticks held together to stir fry the tofu until it has the texture of ground meat. Adjust the amount of doubanjiang to taste. If you add some sancho pepper it becomes a dish for adults only.It's delicious just with eggplant and tofu, but I recommend adding carrots and bell peppers. For 2 to 3 servings. Recipe by yaburie

✿My step mom made this for me, and I wanted to eat it again so I made it. I finally got an acceptance from my family.✿Add Japanese red chile pepper, sansho pepper, or scallion if you want. Recipe by Sabumochi

I wanted to eat an egg tofu, so I came up with this recipe (it can be found at a Japanese grocery store, but I didn't feel like buying it). You could just chill chawan-mushi (egg custard), but it would be a little different, so I thought about adding gelatin to make this tofu. Also, I would not add sugar in chawan-mushi, but this egg tofu has some sugar in it.Check and adjust the cooking time. To maximize the power of the gelatin, chill it in the refrigerator for more than 3 hours. It may be as hard as the chawan-mushi right after cooling it in the ice water, but by chilling it completely, its jiggly texture increases quite a bit. I make it in the morning if we are eating for dinner. Recipe by California mama

Remembering back to my youth eating okra and tomatoes, I made this dish. Taste are about the same. Without the slimy okra.

I really like stir-fried eggplant, but it's so high-calorie that I was keeping my distance from it but since I learnt this method of preparing it, I've been able to eat them a lot more .This recipe leaves the texture of the eggplant intact. Since most of the liquid is drained away, the eggplant retains all of its natural flavour. This method also keeps the eggplant from absorbing too much oil so it's very healthy! This method uses salt when preparing the eggplant so please adjust the saltiness to your taste at the end. Recipe by Heartful Kitchen Rei

#veganfriendly#vegetarian# oil free# sugar freeMapo Tofu is one of the China’s famous dishes. And it's also one of our favorite Chinese food dishes.We can easily order it whenever we go to a Chinese restaurant.It's always good along with steamed white rice. The creamy sauce is so delicious mixed with soft tofu.The last time we ate tofu mapo was 3 weeks ago, when we visited Yellowstone National Park.The food is okay. Well, we can't compare because it is the only Chinese restaurant there.But we realized the dish was too oily and sweet. After all, now we are home. I can make it myself. And of course everything you cook yourself, you can control the amount of ingredients and seasonings. Especially salt, sugar and oil. And because we try to limit oil and sugar, in this recipe I don't use sugar and oil.And believe me, even without oil and sugar, it still tastes good 😋So, here's the recipe!

Because I learned the water sautéing technique, I was able to create this simple steamed vegetable dish without a recipe.Because this can be made in a flash, I have no hints in particular. Recipe by Rin

I combined my husband's 2 favorites into 1 dish.Delicious either piping hot or chilled. Recipe by Pokki-

This is a recipe you can easily make in the microwave.The sauce soaks more easily into the eggplant by microwaving for 5 minutes and letting it sit for 30. For 4 people. Recipe by Ashurin

A quick and high protein dish made in minutes with a microwave. You can also opt to steam it over the stove for about 8 minutes :)