Mapo Tofu is one of my favorite Chinese dishes, and I do get craving for it probably every other month or so.
I was going to make mapo tofu, but since I found eggplant the size I like, I decided to make mapo eggplant.
I LOVE eggplant, and I’m super excited that eggplant is finally in season.
Last week when I went to the local farmers market, there were not only so many vendors selling eggplant, but also they were selling all different sized ones.
Different sized eggplant is good for different dishes, but generally I prefer smaller ones because of its texture, softer skin, and smaller seeds.
Well I’m Japanese and I grew up with smaller sized ones.
Mapo dishes usually contain ground meat.
Maybe you thought I used turkey meat, but the light colored ground meat like thing is actually cauliflower!
The texture is absolutely wonderful and it goes so well with the tender eggplant.
Have a great weekend!!
Mapo Eggplant
canola oil
2 cloves garlic, chopped
1/2 tablespoon chopped ginger
2 tablespoons chopped scallion
2 small eggplant, cut into bite sized pieces
1 green pepper, cut into bite sized pieces
1~2 teaspoons hot bean sauce or Doubanjiang/Tobanjan
sauce
– 2 cups water
– 2 tablespoons soy sauce
– 1.5 tablespoon sugar
– 2 tablespoons sweet bean sauce (Tenmenjan)
1.5 cup chopped cauliflower
corn starch + water (for thickening)
salt
sesame oil
Sansho Japanese spice
1 tablespoon chopped scallion
1. Cook garlic, ginger, and scallion in oil for a few minutes.
2. Add eggplant and pepper and continue to cook.
3. Add hot bean sauce and continue to cook for a few minutes.
4. Make sauce. Combine all the ingredients. Pour the sauce into the pan. Boil and then turn down to low heat.
5. Add cauliflower.
6. Turn heat up and then add the mixture of corn starch and water. Stir and continue to cook until the sauce thickens. Salt.
7. Serve with sesame oil, Sansho Japanese spice, and chopped scallion.
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