Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, healthy mapo eggplant with tofu. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Healthy Mapo Eggplant with Tofu is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Healthy Mapo Eggplant with Tofu is something that I have loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Healthy Mapo Eggplant with Tofu:

1. Prepare 3 Eggplants
2. Prepare 1/3 Carrot
3. Make ready 1/2 block Firm tofu
4. Prepare 1/3 ☆ Japanese leek
5. Prepare 1 piece ☆ Ginger
6. Prepare 1 clove ☆ Garlic
7. Take 1 to 2 teaspoons ☆ Doubanjiang
8. Get 1 dash ☆ Sansho pepper powder (or sansho peppercorns)
9. Make ready 1 tsp ◆ Chicken soup stock granules
10. Get 1 tbsp ◆ Sake
11. Prepare 1 tbsp ◆Tian mian jiang (Chinese sweet bean paste)
12. Make ready 1 tbsp ◆ Soy sauce
13. Make ready 1 tsp ◆ Oyster sauce
14. Get 200 ml ◆ Boiling water
15. Make ready 1 tbsp + more to finish Sesame oil
16. Make ready 2 tbsp Vegetable oil
17. Make ready 1 tsp Soy sauce
18. Make ready 1 Katakuriko slurry
19. Get 1 Green onions (to finish)

Instructions 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 it up for this special food healthy mapo eggplant with tofu recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!