Tofu and Eggplant in Ma Po Sauce
Tofu and Eggplant in Ma Po Sauce is a delicious and healthy dish that is perfect for vegetarians and meat-lovers alike. This dish is a classic Sichuan-style recipe that is known for its spicy and savory flavors. The combination of soft tofu and tender eggplant in a rich and flavorful sauce is sure to satisfy your taste buds.
To make this dish, you will need the following ingredients per serving:
- 1/2 block of firm tofu, cut into small cubes
- 1/2 small eggplant, cut into small cubes
- 1 tablespoon vegetable oil
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon chili bean paste
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/2 cup vegetable broth
- 1 tablespoon cornstarch
- 1 tablespoon 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 stir-fry for a few seconds until fragrant. Add the chili bean paste and stir-fry for another minute until the oil turns red.
Add the tofu and eggplant to the wok and stir-fry for a few minutes until they are lightly browned. Add the soy sauce, sugar, and vegetable broth and bring to a boil. Reduce the heat to low and simmer for 5-7 minutes until the sauce has thickened.
In a small bowl, mix the cornstarch and water together to make a slurry. Add the slurry to the wok and stir-fry for another minute until the sauce has thickened even more. Garnish with chopped green onions and serve hot with steamed rice.
This dish is a perfect combination of spicy, savory, and sweet flavors. The soft and silky tofu and tender eggplant absorb the rich and flavorful sauce, making each bite a delight. The dish is also very visually appealing, with the bright red sauce and green onions adding a pop of color to the plate.
Tofu and Eggplant in Ma Po Sauce is a vegetarian dish that is perfect for those who want to enjoy a flavorful and healthy meal. The dish is a classic Sichuan-style recipe that is known for its spicy and savory flavors. The three main ingredients of this dish are tofu, eggplant, and Ma Po sauce.
