Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, healthy mapo eggplant with tofu. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Healthy Mapo Eggplant with Tofu is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Healthy Mapo Eggplant with Tofu is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have healthy mapo eggplant with tofu using 19 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Healthy Mapo Eggplant with Tofu:

1. Make ready Eggplants
2. Prepare Carrot
3. Get Firm tofu
4. Make ready ☆ Japanese leek
5. Make ready ☆ Ginger
6. Make ready ☆ Garlic
7. Take to 2 teaspoons ☆ Doubanjiang
8. Make ready ☆ Sansho pepper powder (or sansho peppercorns)
9. Take ◆ Chicken soup stock granules
10. Prepare ◆ Sake
11. Get ◆Tian mian jiang (Chinese sweet bean paste)
12. Take ◆ Soy sauce
13. Make ready ◆ Oyster sauce
14. Make ready ◆ Boiling water
15. Take + more to finish Sesame oil
16. Get Vegetable oil
17. Make ready Soy sauce
18. Make ready Katakuriko slurry
19. Make ready Green onions (to finish)

Steps to make Healthy Mapo Eggplant with Tofu:

1. Wrap the tofu in paper towels, put on a heatproof dish and microwave for 2 minutes. Drain off the excess moisture completely.
2. Cut the eggplant lengthwise into 4 to 8 slices. Soak the slices in water for about 5 minutes then drain well, and pat dry well with paper towels.
3. Finely chop the leek, ginger and garlic. Thinly slice the green onion you'll be using as topping too.
4. Cut the carrot in half lengthwise, then slice thinly diagonally. Combine the ◆ ingredients together.
5. Heat up 1 tablespoon of sesame oil in a wok or frying pan. Add the well drained tofu, and scramble with several cooking chopsticks held together.
6. Keep scrambling and stir-frying the tofu over medium heat, until the texture resembles ground meat. Add 1 teaspoon of soy sauce and stir-fry quickly. Remove from the pan.
7. Wipe out the pan, add some vegetable oil and heat up again. Add the eggplant and stir-fry over medium heat. When the eggplant is wilted and has started to brown, take it out.
8. Heat up the pan again, add all the ☆ ingredients and stir-fry over medium heat. When it's fragrant add the carrot and continue stir-frying.
9. When the carrot has wilted, re-add the cooked tofu and eggplant and stir-fry quickly. Add the combined ◆ ingredients and simmer over low heat for about 2 minutes.
10. When the sauce has reduced a bit, add some katakuriko dissolved in water to thicken the sauce. Swirl in some sesame oil to finish.
11. Transfer to serving plates, top with the green onions and it's done. If you like it more spicy, you can drizzle on some ra-yu spicy sesame oil.
12. Ready to serve and ENJOY!

So that’s going to wrap this up with this special food healthy mapo eggplant with tofu recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!