Delicious Eggplant and Tofu Rice Bowl: A Taste of the Season
Eggplant and Tofu Rice Bowl
It’s the season for delicious eggplant! I made this Eggplant and Tofu Rice Bowl using fresh eggplant from a friend’s farm. Let’s make a nutritious and tasty Eggplant and Tofu Rice Bowl that’s a complete meal in one bowl.
Ingredients- 1 medium eggplant
- 100g ground pork
- 1/2 block firm tofu (approx. 200g)
- 1/3 small zucchini
- 1/2 onion
- 1 stalk green onion
- 2 Korean chili peppers (cheongyang)
- 1 red chili pepper
- 1 Tbsp minced garlic
Seasoning- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp doenjang (fermented soybean paste)
- 1/2 Tbsp oyster sauce
- 1 Tbsp maesil extract (plum syrup)
- Pinch of black pepper
- 1 Tbsp cornstarch
- 1 Tbsp water
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp doenjang (fermented soybean paste)
- 1/2 Tbsp oyster sauce
- 1 Tbsp maesil extract (plum syrup)
- Pinch of black pepper
- 1 Tbsp cornstarch
- 1 Tbsp water
Cooking Instructions
Step 1
Dice the eggplant, zucchini, and onion into approximately 1cm cubes. Cut the tofu into similar sized cubes as well. Preparing all your ingredients in uniform sizes ensures even cooking.
Step 2
Finely chop the Korean chili peppers (cheongyang and red) and the green onion. These will add a fresh kick and aroma to the dish.
Step 3
In a small bowl, combine the gochujang, gochugaru, doenjang, oyster sauce, maesil extract, and black pepper. Mix well to create a rich and flavorful sauce base.
Step 4
Heat some cooking oil in a wok or large pan over medium-low heat. Add the minced garlic and sauté until fragrant and bubbling. Then, add the ground pork and break it up with your spatula. Cook the pork until it’s mostly browned.
Step 5
Once the pork is nearly cooked through, add the diced onion and sauté until it becomes translucent. Next, add the diced eggplant and stir-fry until the eggplant begins to soften. The eggplant will absorb some of the oil, enhancing its flavor.
Step 6
Pour in 2 cups of water and add the diced zucchini. Bring to a simmer and cook until the zucchini is tender. Once the vegetables are cooking, stir in the prepared seasoning mixture.
Step 7
When the sauce and vegetables are well combined and fragrant, add the cubed tofu, chopped green onion, and chopped chili peppers. Continue to simmer for a few more minutes, allowing the tofu to absorb the flavors.
Step 8
To thicken the sauce, prepare a cornstarch slurry. In a small bowl, mix 1 Tbsp cornstarch with 1 Tbsp water until smooth. Gradually pour this slurry into the simmering mixture while stirring constantly until you reach your desired consistency. ***Tip: Don’t add all the cornstarch slurry at once. Add it slowly and check the thickness as you stir to avoid making it too thick.
Step 9
Your delicious and nutritious Eggplant and Tofu Rice Bowl is now complete! Serve generously over a bowl of warm rice for a satisfying and wholesome meal.
