Healthy Mapo Eggplant with Tofu

Mapo Eggplant with Tofu is a popular Sichuan dish that combines the flavors of spicy chili bean paste with the creaminess of tofu and the tenderness of eggplant.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Healthy Mapo Eggplant with Tofu

Cooking Method: Stir-frying Cuisine: Chinese Courses: Dinner, Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Eggplant
• 8 ounce Tofu
• 3 clove Garlic
• 1 teaspoon Ginger
• 2 tablespoon Soy Sauce
• 1 tablespoon Chili Bean Paste
• 2 tablespoon Vegetable Oil
• 2 stalk Green Onion
• 1 teaspoon Cornstarch
• 1 cup Water

Instructions

1. Cut the eggplant and tofu into bite-sized pieces.
2. Heat oil in a pan and add garlic and ginger. Stir-fry until fragrant.
3. Add eggplant and stir-fry until slightly softened.
4. Add tofu, soy sauce, and chili bean paste. Stir-fry for a few minutes.
5. In a separate bowl, mix cornstarch with water to make a slurry.
6. Pour the slurry into the pan and stir until the sauce thickens.
7. Garnish with chopped green onions.
8. Serve hot with rice or noodles.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 30g10%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.