Recipe

Mapa Tofu With Eggplant Recipe


Mapa Tofu With Eggplant Recipe
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Tofu with a hot spicy chili and garlic sauce to be served over rice. You can make it as hot as you like! Serve it hot on white rice as a meal

Littlespong

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Ingredients
  • 4-6 oz firm tofu
  • 1/2 pound ground pork
  • 2 Asian eggplants, quartered, cut into chuck
  • 2 green onion, (white part-chopped, green part-sliced)
  • 1 Tbsp minced garlic
  • 1 tsp ground ginger
  • 1 tsp Chinese chili garlic sauce
  • 1 Tbsp Soy Sauce
  • 2 Tbsp peanut oil
  • 1/2 tsp sesame oil
  • 1/2 tsp cornstarch
  • 1/2 tsp sugar
  • 1/2 cup chicken broth

Directions
  1. Combine pork, chopped green onion, garlic, ginger and sesame oil in small bowl.
  2. Drain tofu on paper towels, cut into 1/2 inch cubes.
  3. Stir cornstarch into chicken broth in small bowl; set aside.
  4. Trim off cap and stem end from eggplants; cut lengthwise into quarters, then cut into 1 inch thick pieces.
  5. Heat peanut oil in skillet or wok over high heat. Add eggplant;stir-fry 5 to 6 minutes or until tender.
  6. Add tofu; stir-fry 1 to 2 minutes. Remove eggplant and tofu from wok; set aside.
  7. Add pork mixture to wok; stir-fry about 3 minutes or until browned. Add soy sauce, chili sauce & sugar; cook and stir until heated through.
  8. Return eggplant and tofu to wok. Stir in cornstarch mixture until sauce thicken
  9. Garnish with green onion

Not quite what you're looking for? See more Main Dish / Tofu
Comments


Sounds delish and flavorful!! thank you, little sponger--what a cute name!! 55555


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