Spicy and Sweet Mapo Tofu & Eggplant Stir-fry
Recipe for Delicious Stir-fried Eggplant and Tofu with Mapo Sauce
I tried stir-frying eggplant with Mapo sauce, and it’s hard to go wrong with that flavorful blend! Stir-frying the eggplant until tender and then adding the rich Mapo sauce creates a dish that’s incredibly delicious. Finishing with a cornstarch slurry to achieve the perfect consistency makes it a fantastic side dish for rice or a hearty topping for a rice bowl. Because my husband loves tofu so much, I added some, but you can omit the tofu and increase the eggplant for a delicious ‘Mapo Eggplant’ dish if you prefer. Using Mapo tofu sauce to stir-fry eggplant and tofu makes a balanced and nutritious meal, perfect as a side dish or a rice bowl topping that will have you reaching for more rice. Whether you choose to include tofu for a more balanced meal or just the eggplant for a lighter dish, the flavor is sure to impress. You might wonder whether to call it Mapo Tofu? Mapo Eggplant? Or Mapo Eggplant Tofu? Whatever you call it, it will exceed your expectations! ^^
Ingredients- 1 eggplant
- 1 block of firm tofu
- 1 onion
- 2 stalks of garlic scapes (or green onions as a substitute)
- 2 cloves of garlic, minced
- 2 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1.5 Tbsp cornstarch slurry (1.5 Tbsp water + 1.5 Tbsp cornstarch)
Mapo Sauce- 1 Tbsp Doubanjiang (fermented chili bean paste)
- 3 Tbsp soy sauce
- 3 Tbsp water
- 1 Tbsp sugar
- 1 Tbsp chili powder
- 1 Tbsp chili oil
- 1 Tbsp Doubanjiang (fermented chili bean paste)
- 3 Tbsp soy sauce
- 3 Tbsp water
- 1 Tbsp sugar
- 1 Tbsp chili powder
- 1 Tbsp chili oil
Cooking Instructions
Step 1
First, drain the tofu and cut it into bite-sized pieces, about 2-3 cm square. Heat 1 Tbsp of cooking oil in a non-stick frying pan over medium heat. Pan-fry the tofu until golden brown and slightly crispy on all sides. Remove the fried tofu and place it on a paper towel to absorb excess oil.
Step 2
Wash and prepare the eggplant, onion, and garlic scapes. Trim the ends off the eggplant and peel the onion.
Step 3
Cut the eggplant in half lengthwise, then slice it into 2-3 cm thick half-moons. Thinly slice the onion into strips. Cut the garlic scapes into 2-3 cm lengths. (If garlic scapes are unavailable, you can use chopped green onions or scallions.)
Step 4
In a small bowl, combine 1 Tbsp of Doubanjiang, 3 Tbsp of soy sauce, 3 Tbsp of water, 1 Tbsp of sugar, 1 Tbsp of chili powder, and 1 Tbsp of chili oil. Stir well until all ingredients are fully incorporated to create the Mapo sauce.
Step 5
In another small bowl, mix 1.5 Tbsp of cornstarch with 1.5 Tbsp of water until smooth to create a cornstarch slurry. This will be used to thicken the sauce later.
Step 6
Heat the remaining 1 Tbsp of cooking oil in a clean pan over medium heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant, infusing the oil with garlic aroma. Be careful not to burn the garlic.
Step 7
Add the sliced eggplant, onion, and garlic scapes to the pan. Stir-fry over high heat for a few minutes until the eggplant starts to soften and the onion becomes translucent. This quick stir-frying helps retain the vegetables’ texture.
Step 8
Once the eggplant has softened slightly, add the pre-fried tofu and the prepared Mapo sauce to the pan. Stir everything together gently to ensure the tofu and vegetables are evenly coated with the sauce.
Step 9
Continue to stir-fry over medium heat for another 1-2 minutes, allowing the flavors to meld. Now, let’s adjust the consistency. If serving as a side dish, the sauce might be fine without thickening, but for a rice bowl topping, a slightly thicker sauce that coats the rice well is preferable. Gradually add the cornstarch slurry, stirring constantly, until you reach your desired thickness. Once the sauce is thickened to your liking, turn off the heat. Drizzle with 1 Tbsp of sesame oil for a final touch of aroma. Serve hot over steamed rice for a delicious rice bowl, or enjoy as a flavorful side dish!
