Ma Po Eggplant with Five-Spice Tofu
Ma Po Eggplant with Five-Spice Tofu is a delicious and healthy vegan dish that is perfect for any occasion. This dish is a combination of tender eggplant and flavorful tofu, seasoned with five-spice powder and Sichuan peppercorns. The dish is easy to prepare and can be served as a main course or as a side dish.
Ingredients:
- 2 medium-sized eggplants, cut into bite-sized pieces
- 1 block of firm tofu, cut into bite-sized pieces
- 2 tablespoons of vegetable oil
- 1 tablespoon of Sichuan peppercorns
- 1 tablespoon of five-spice powder
- 2 tablespoons of soy sauce
- 2 tablespoons of hoisin sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 2 green onions, chopped
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Instructions:
1. In a small bowl, mix together the cornstarch and water to make a slurry. Set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the Sichuan peppercorns and five-spice powder and stir-fry for 30 seconds.
3. Add the garlic and ginger and stir-fry for another 30 seconds.
4. Add the eggplant and stir-fry for 5-7 minutes, or until the eggplant is tender.
5. Add the tofu, soy sauce, and hoisin sauce and stir-fry for another 2-3 minutes.
6. Add the cornstarch slurry and stir-fry for another minute, or until the sauce has thickened.
7. Add the green onions and sesame oil and stir-fry for another minute.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
Appearance and Taste:
Ma Po Eggplant with Five-Spice Tofu is a visually appealing dish with a beautiful combination of colors and textures. The eggplant is tender and juicy, while the tofu is firm and flavorful. The sauce is rich and savory, with a hint of sweetness from the hoisin sauce. The dish has a slightly spicy kick from the Sichuan peppercorns, which adds depth and complexity to the flavor.
Type of Dish: Vegan Stir-Fry
Main Ingredients: Eggplant, Tofu, Five-Spice Powder
