Eggplant Mapo Tofu Recipe

Name: Eggplant Mapo Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chicken stock; 1 tablespoon cornstarch; 1 tablespoon low sodium soy sauce; 2 teaspoons granulated sugar; 1 tablespoon sesame oil; 3 garlic fresh cloves of, minced; 2 teaspoons minced ginger; 3 green onions finely diced, white and green parts+ more for garnish; 3 tablespoons bean paste spicy black, or hot bean sauce; 1/2 teaspoon sichuan peppercorns ground; 1/3 cup bean sauce spicy, + more if needed, as shown above; 14 ounces silken tofu container of, drained and cut into cubes; 1/2 cup chinese eggplant cubed; 1/2 cup eggplant cubed; brown rice or Serve with white

Servings: persons

1/2 cup chicken stock
1 tablespoon cornstarch
1 tablespoon low sodium soy sauce
2 teaspoons granulated sugar
1 tablespoon sesame oil
3 garlic fresh cloves of, minced
2 teaspoons minced ginger
3 green onions finely diced, white and green parts+ more for garnish
3 tablespoons bean paste spicy black, or hot bean sauce
1/2 teaspoon sichuan peppercorns ground
1/3 cup bean sauce spicy, + more if needed, as shown above
14 ounces silken tofu container of, drained and cut into cubes
1/2 cup chinese eggplant cubed
1/2 cup eggplant cubed
brown rice or Serve with white

1
["Using a small mixing bowl, whisk together the chicken stock, cornstarch, soy sauce and sugar. Set aside.", "Using your KitchenAid(R) 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 sauteing 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."]

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup chicken stock, 1 tablespoon cornstarch, 1 tablespoon low sodium soy sauce, 2 teaspoons granulated sugar, and more.

Yes, Eggplant Mapo Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Mapo Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions