Vegetarian

Eggplant Mapo Tofu takes several minutes to prepare.

Eggplant Mapo Tofu takes several minutes to cook.

Eggplant Mapo Tofu makes 5 servings.

The ingredients for Eggplant Mapo Tofu are:

0.5 cup (8 fl oz) Water, tap
1 tbsp Argo Cornstarch
1 tbsp Soy Sauce
6 tsp Granulated Sugar
1 tbsp Sesame Oil
3 clove Garlic
2 tsp Ginger Root
2 serving Green Onion (fresh-1 stalk)
2 tbsp Szechuan Hot Bean Sauce (by SUNFLOWER4U)
0.5 tsp Pepper, black
20 tsp Spicy Brown Bean Sauce (by SCWEBER)
2 cup (1/2" cubes) Tofu, soft
1 cup, cubes Eggplant, fresh

Here is how you make Eggplant Mapo Tofu:

Using a small mixing bowl, whisk together the chicken stock, cornstarch, soy sauce and sugar. Set aside.Using your KitchenAid? 7-Ply Stainless Steel with Copper Core 10″ Skillet over medium high heat, add the sesame oil, garlic, ginger and green onions and cook until fragrant, for about 4 to 5 minutes, stirring continuously. Add the hot bean paste, ground Sichuan pepper and spicy bean sauce. Taste and adjust ingredients according to your taste. Continue saut?ing for a few more minutes, or until heated through.Add the tofu and the eggplant and stir together gently so that the tofu and eggplant gets nicely coated with the sauce. Add more spicy bean sauce if needed.Whisk together the chicken stock mixture again and then pour it over the tofu and eggplant. Toss gently to coat, and let cook until the sauce thickens, for about 5 to 6 minutes. You can turn up the heat a bit if needed.Serve with white or brown rice and garnish with diced green onions.Eggplant Mapo Tofu RecipePrintServing Size: 1Number of Servings: 5Recipe submitted by SparkPeople user KAI_KANONG1.

The nutritional information for Eggplant Mapo Tofu is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 184.0

• Total Fat: 6.4 g
• Cholesterol: 0.0 mg
• Sodium: 869.4 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 1.3 g
• Protein: 7.4 g

Eggplant Mapo Tofu is Asian cuisine.