This is a basic recipe that I make when I have ground pork and eggplants. My husband never gets tired of it, no matter how many times I make it.Make sure to saute the ground pork until it has become crumbly. I adapted this recipe that I found in a magazine a while ago. For those of you who aren't a fan of spicy food, adjust the amount of Doubanjiang spicy bean paste to your preference. Recipe by YASUMARU

I created this recipe to make a variation of mapo tofu. This is a very popular dish at our house. This recipe is great for people who like eggplant better than tofu! Please check out my popular mapo tofu recipe as well!!Stir-fry the doubanjiang very well, just like when you cook mapo tofu! This is the key. Even if it's troublesome, stir-fry the eggplant separately.You don't have to add garlic.You can adjust the spiciness by adjusting the amount of doubanjiang. For 2-3 servings. Recipe by Tabunhirose

This recipe is a family favorite that I prepare whenever I have a lot of eggplants on hand.Mix the sauce together beforehand to streamline the cooking process.I used onion to add sweetness to the sauce, but you could use Japanese leek as well. Recipe by Kiki mama

This is a spicy-hot Sichuan-style mapo eggplant.Stir-fry the doubanjiang well until it releases an aroma. Be careful not to let it burn.When mixing in the eggplant, press lightly with a ladle. Be careful not to cut the eggplant with the ladle.Adjust the spiciness with the doubanjiang. Recipe by Cooking S Papa

I wanted to make mapo tofu without using store-bought mapo tofu mix. After a few attempts, I finally came up with this recipe.-When you substitute tian mian jian with miso and sugar, use 2 teaspoons of each.-If you rather want to cube the tofu, drain it well before you cut it.Adjust the seasonings to your liking.Adding the katakuriko slurry after you've turned off the heat prevents the sauce from becoming lumpy.After you've added the katakuriko slurry, bring to a boil and simmer for a few minutes. By doing so, the sauce thickens properly. Recipe by Karinko

I adapted a recipe I found in a book about okara. Recipe by Antonmatecha

I wanted to eat lots of vegetables and wanted to eat some delicious mapo eggplant so I thought up this recipe.- Recipe by Kodomoto Tsukuru Uchigohan

I've been making this family favorite for ages.Soaking eggplant in water does get rid of its bitterness, but it also makes it less likely to soak up a lot of oil, so you can cut calories.If you have gochujang, try it instead of the miso + doubanjiang. This recipe is really easy and delicious. For 2 servings. Recipe by Chiton

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

I referred to Chef Masaru Nakagawa's book, and made my own adaptations with vinegar, garlic scapes, sesame oil and doubanjiang. The original recipe called for firm tofu, but I wanted to use silken tofu, so I cut the tofu into pretty large pieces to account for it breaking up a bit, and that went very well.If you don't have a food processor, use thinly sliced pork shoulder or pork belly, chop up roughly, then bash it with a kitchen knife to finely mince it. If you don't want to bother with this, you can use pre-ground meat too. If you heat the wok with oil (a generous amount, about 1 tablespoon) and toss it out before stir frying, the ingredients won't get burned even if you cook over high heat. The secret of the dish is to add oil for shine and to round out the flavor. Recipe by Ata

There wasn't any sweet bean paste which I use in mapo left, so I used oyster sauce instead and it was delicious.Of course this recipe is also delicious for mapo tofu! Check out the recipe here.Check out the "Mapo Tofu that Kids Love" recipe as a referencePictures included!For small children, perhaps it's best to omit the doubanjiang. I didn't use it when my kids were small (since they didn't like spicy foods). Recipe by Orinta

My partner in crime loves mapo doufu with lots of sauce. I like wood ear mushrooms so I added them.Ketchup is nutritrious and full of umami. To make this kid-friendly, use less doubanjiang and more ketchup. After microwaving the tofu, let it rest for to drain off the water well before cutting, and it won't crumble as easily.If you're not very good at thickening sauces with katakuriko, turn the heat off before stirring it in and it's sure to go without a hitch. For 2-4 servings. Recipe by rie-tin