Ma Po Eggplant with Tofu Skin

Ma Po Eggplant with Tofu Skin is a delicious and healthy Chinese dish that is perfect for vegetarians and meat-lovers alike. This dish is made with eggplant, tofu skin, and a spicy Sichuan sauce that is sure to tantalize your taste buds.

Ingredients (serves 4):

- 2 large eggplants, cut into bite-sized pieces
- 4 pieces of tofu skin, cut into small pieces
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons chili bean paste
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 cup vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 green onions, chopped
- Salt, to taste

Cooking Tips:

- Soak the tofu skin in hot water for 10 minutes before cutting it into small pieces.
- Use a non-stick pan to prevent the eggplant from sticking to the bottom.
- Adjust the amount of chili bean paste according to your spice preference.

Cooking Process:

1. Heat the vegetable oil in a pan over medium-high heat. Add the garlic, ginger, and Sichuan peppercorns and stir-fry for 1-2 minutes until fragrant.
2. Add the chili bean paste and stir-fry for another minute.
3. Add the eggplant and stir-fry for 5-7 minutes until it is soft and slightly browned.
4. Add the tofu skin, soy sauce, sugar, and vegetable broth. Stir well and bring to a boil.
5. In a small bowl, mix the cornstarch and water to make a slurry. Add the slurry to the pan and stir well until the sauce thickens.
6. Add salt to taste and garnish with chopped green onions.
Appearance and Taste:
Ma Po Eggplant with Tofu Skin is a beautiful dish with vibrant colors and a spicy aroma. The eggplant is soft and tender, while the tofu skin adds a chewy texture. The Sichuan sauce is spicy and savory, with a hint of sweetness. This dish is perfect for those who love spicy food and want to try something new.
Type of Dish: Vegetarian Chinese
Main Ingredients: Eggplant, Tofu Skin, Sichuan Sauce