Ma Po Eggplant with Fermented Tofu

Ma Po Eggplant with Fermented Tofu is a delicious and healthy Chinese dish that is perfect for vegetarians and meat-lovers alike. This dish is made with eggplant, fermented tofu, and a variety of spices that give it a unique and flavorful taste.

To make this dish, you will need the following ingredients per serving:

- 1 medium-sized eggplant, cut into small cubes
- 1 tablespoon of fermented tofu, mashed
- 1 tablespoon of vegetable oil
- 1 teaspoon of Sichuan peppercorns
- 1 teaspoon of chili flakes
- 1 teaspoon of minced garlic
- 1 teaspoon of minced ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
- 1 green onion, chopped

To start, heat the vegetable oil in a wok or large skillet over medium-high heat. Add the Sichuan peppercorns and chili flakes and stir-fry for about 30 seconds until fragrant. Add the minced garlic and ginger and stir-fry for another 30 seconds.
Next, add the eggplant cubes and stir-fry for about 5 minutes until they are soft and slightly browned. In a small bowl, mix together the mashed fermented tofu, soy sauce, cornstarch, and water. Pour this mixture over the eggplant and stir-fry for another 2-3 minutes until the sauce has thickened and the eggplant is fully coated.
Garnish with chopped green onions and serve hot with rice or noodles.
This Ma Po Eggplant with Fermented Tofu dish is a perfect combination of spicy and savory flavors. The eggplant is soft and tender, while the fermented tofu adds a unique tangy taste to the dish. The Sichuan peppercorns and chili flakes give it a nice kick of heat, making it a perfect comfort food for cold days.
Type: Vegetarian Chinese Dish
Main Ingredients: Eggplant, Fermented Tofu, Sichuan Peppercorns