I had a serious craving for Chinese food the other day. Specially for Mapo tofu. With a basket full of eggplant from my garden I thought of making it at home. Mapo tofu is flavorful, rich in umami flavors, spicy and aromatic. Though eggplant is not part of the authentic recipe, but it works so well here. And I love it because I don’t have to make a separate side veggies to go with it. ‘
Japanese eggplant, unlike globe or Italian eggplant Japanese eggplant cook faster, renders a very soft buttery texture and practically don’t have seeds. One of the reasons I grow them in the summer months, plus they thrive very well in our neck of the woods. If you have hard time finding Japanese eggplant look for regular or long Chinese eggplant. Cooking time may vary!
Classic Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food rules and the signature spice of the region––the famous Sichuan Peppercorn. These peppercorns give many recipes of this region a unique “numbing” effect while adding a fragrant flavor. The umami rich savory sauce envelops the tender eggplant and tofu with a spicy garlicky, gingery fragrance that is incredibly delicious.
Don’t let the unique ingredients scare you off… You likely have most of it in your pantry, and the few uncommon ones can be easily bought at an Asian market or online. It’s the perfect one-pot dinner accompany hot steamed rice. And rice bowls are my favorite comfort meals.!
Special Ingredients
- Doubanjiang -is spicy fermented bean paste or broad bean sauce, is the most important ingredient in mapo tofu. And it has a strong fermented savory, salty and spicy taste in a good way. I bought this brand as it came highly recommended by many websites “Pixian Broad Bean Paste” for authentic flavor. I ordered it online here I also suggest look for it at your Asian market or even regular grocery store. Pixian is a small county in Sichuan province that produces the best broad bean paste. You can also get a different brand on Amazon for free shipping. Though I haven’t tried this brand.
- Chili Oil -There’s a plethora of chili oil crisps on the market. Some really good to most so so. I look for something made locally in the U.S and also made with good quality oil. Im seriously thinking of making my own one of these days, with ingredients I know and trust, it doesn’t look that hard. Until then I’ve been using Trader Joes and lately we like this brand of chili oil.
- Sichuan Peppercorn– These peppercorns are widely available specially in Asian markets. Or order online.
Disclaimer: I use products from the recommended brands and are just suggestions, no way sponsored.
Eggplant Mapo Tofu
Ingredients
- 1 lb Japanese or Chinese eggplant sliced at an angle
- 14 oz firm tofu organic preferably you can also use ground chicken or turkey
- 2 tbsp minced ginger
- 2 tbsp minced garlic
- ½-1 tbsp Sichuan peppercorn crushed
- 1 tsp sesame oil roasted
- 2 tbsp spicy fermented bean sauce
- 2-3 tbsp chili oil
- 1 cup vegetable or chicken broth
- 1-2 tbsp corn starch
- 1-2 scallions for garnish
- 3-4 tbsp any neutral oil that you normally use avocado, grapeseed
- 1 tsp coconut or brown sugar
Instructions
- Cut the eggplants on an angle into chunks, about 1-inch thick (rotating the eggplant as you cut, this will give you nice chunks with sharp angles for aesthetics or slice as you would normally do.
- Heat the wok over medium-high heat until it’s smoking lightly. Pour 2 tablespoons of oil swirling around the pan. Spread the eggplant in a single layer in the oiled wok. Reduce the heat to medium. Cook for 7-8 minutes, stirring occasionally until it starts to turn golden, soft, and translucent. Sprinkle a little salt so the eggplant release moisture and cooks faster.
- Remove the eggplant from the wok and set them on a plate.
- Bring the wok back to medium heat, add another 2 tbsp oil. Add the garlic, ginger, and cook for 30 sec-1 minute, until fragrant. Add the crumbled tofu and cook stirring for 5-7 minutes until crispy golden bits are seen. Allow some undisturbed contact time to crisp.
- Stir in the Sichuan peppercorns and the spicy bean sauce in to the wok. Cook for 1 minute .Then add the stock, chili oil, sugar, and sesame oil. Let this simmer for a minute or so.
- While the sauce simmers, combine ¼ cup of water in a small bowl with the cornstarch and mix until thoroughly combined to make a slurry.
- Return the eggplant back into the sauce. Simmer, covered, for 5 minutes, add the cornstarch slurry, stir and simmer for 1 minute or so the sauce starts to thicken. Take it off the heat. Garnish with scallions and serve hot with rice or noodles.
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