Appetite-Boosting! Easy Mapo Tofu with Eggplant

Name: Appetite-Boosting! Easy Mapo Tofu with Eggplant
Yield: Serves about 4 servings
Cuisine: American
Ingredients: 1 1/2 blocks silken tofu; 7 oz (200 grams) ground pork; 1 clove garlic; 1 piece ginger; 1 tablespoon vegetable oil; 1 eggplant; 1 bunch green onions (or substitute with white onion); 2-3 teaspoons doubanjiang (chili bean paste); 1 tablespoon miso; 1 tablespoon sugar; 3 tablespoons sake (or dry sherry); 1 tablespoon Chinese soup base (like bouillon or chicken base); 1 tablespoon oyster sauce; 2 tablespoons soy sauce; 3/4 cup water (200 ml); 1 1/2 tablespoons cornstarch; 3 tablespoons water; 1 tablespoon sesame oil (for finishing)

よこゆうちゃん♩ @cook_40150666

This dish is perfect for hot summer days or when you don’t have much of an appetite—it really gets you hungry! You can enjoy both mapo tofu and mapo eggplant in one dish. It’s great served over rice!
Recipe background:
I used to use store-bought mapo tofu sauce, but after trying out different recipes and making my own version, I found it tasted so much better! By adding eggplant, you get to enjoy two dishes in one plate.

よこゆうちゃん♩ @cook_40150666

Saved

Ingredients

Serves about 4 servings

1 1/2 blockssilken tofu
7 oz (200 grams)ground pork
1 clovegarlic
1 pieceginger
1 tablespoonvegetable oil
1eggplant
1 bunchgreen onions (or substitute with white onion)
2-3 teaspoonsdoubanjiang (chili bean paste)
1 tablespoonmiso
1 tablespoonsugar
◯ Sauce mixture
3 tablespoonssake (or dry sherry)
1 tablespoonChinese soup base (like bouillon or chicken base)
1 tablespoonoyster sauce
2 tablespoonssoy sauce
3/4 cupwater (200 ml)
◯ Cornstarch slurry
1 1/2 tablespoonscornstarch
3 tablespoonswater
1 tablespoonsesame oil (for finishing)

Saved

Steps

1

Cut the tofu block in half, wrap in paper towels, and microwave for 30 seconds. Press between plates to drain excess water.
2

Slice the green onions thinly. Cut the eggplant into cubes. Mince the garlic and ginger. Mix the sauce ingredients together. Dissolve the cornstarch in water to make a slurry.
3

Heat the vegetable oil in a pan over low heat. Add the garlic and ginger and cook until fragrant, then add the ground pork and cook until browned.
4

Once the pork changes color, add the eggplant. Stir-fry until the eggplant is coated in oil, then add the doubanjiang, miso, and sugar. Stir to combine.
5

Add the sauce mixture and the drained tofu (cut into bite-sized pieces). Bring to a boil, then reduce to medium heat and simmer for 7–8 minutes.
6

Add the green onions, then pour in the cornstarch slurry to thicken the sauce. Finish by drizzling with sesame oil.
7

This mapo tofu is perfect for hot days or when you need to boost your appetite. You get to enjoy both mapo tofu and mapo eggplant in one dish!
8

Note: I forgot to include the 200 ml (about 3/4 cup) water in the sauce mixture—sorry for the oversight! (Added on 8/4/2016)