Mapa Tofu With Eggplant
From littlesponger 15 years ago
- 15 minutes to make
- Serves 4
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
Ingredients
- 4-6 oz firm tofu shopping list
- 1/2 pound ground pork shopping list
- 2 Asian eggplants, quartered, cut into chuck shopping list
- 2 green onion, (white part-chopped, green part-sliced) shopping list
- 1 Tbsp minced garlic shopping list
- 1 tsp ground ginger shopping list
- 1 tsp Chinese chili garlic sauce shopping list
- 1 Tbsp soy sauce shopping list
- 2 Tbsp peanut oil shopping list
- 1/2 tsp sesame oil shopping list
- 1/2 tsp cornstarch shopping list
- 1/2 tsp sugar shopping list
- 1/2 cup chicken broth shopping list
How to make it
- Combine pork, chopped green onion, garlic, ginger and sesame oil in small bowl.
- Drain tofu on paper towels, cut into 1/2 inch cubes.
- Stir cornstarch into chicken broth in small bowl; set aside.
- Trim off cap and stem end from eggplants; cut lengthwise into quarters, then cut into 1 inch thick pieces.
- Heat peanut oil in skillet or wok over high heat. Add eggplant;stir-fry 5 to 6 minutes or until tender.
- Add tofu; stir-fry 1 to 2 minutes. Remove eggplant and tofu from wok; set aside.
- 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.
- Return eggplant and tofu to wok. Stir in cornstarch mixture until sauce thicken
- Garnish with green onion
People Who Like This Dish 3
- ttaaccoo Buffalo, NY
- OOIII So, USA
- littlesponger LA CRESCENTA, CA
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