Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 medium-sized eggplant, cut into small cubes
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon Sichuan peppercorns, crushed
- 1 tablespoon doubanjiang (spicy bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 cup chicken or vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 eggs, beaten
- 2 green onions, thinly sliced
- Steamed rice, for serving
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the garlic, ginger, and Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
3. Add the doubanjiang and stir-fry for another 30 seconds.
4. Add the eggplant and stir-fry for 2-3 minutes until slightly softened.
5. Add the tofu, soy sauce, Shaoxing wine, and chicken or vegetable broth. Bring to a boil and then reduce heat to low and simmer for 5-7 minutes until the eggplant is fully cooked.
6. In a small bowl, mix together the cornstarch and water to make a slurry. Add the slurry to the wok and stir until the sauce thickens.
7. Pour the beaten eggs into the wok and stir gently until the eggs are cooked and evenly distributed throughout the dish.
8. Garnish with sliced green onions and serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for stir-frying and boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 2g
Cholesterol: 93mg
Sodium: 600mg
Total carbohydrates: 16g
Dietary fiber: 5g
Sugar: 6g
Protein: 15g
Substitutions for ingredients:
- Ground pork or beef can be used instead of tofu for a meatier version.
- Regular bean paste or chili paste can be used instead of doubanjiang.
- Rice wine or dry sherry can be used instead of Shaoxing wine.
Variations:
- Add diced bell peppers or mushrooms for extra vegetables.
- Use ground Sichuan peppercorns instead of crushed for a stronger flavor.
- Add a teaspoon of sugar for a slightly sweeter taste.
Tips and tricks:
- Use firm tofu to prevent it from falling apart during cooking.
- Cut the eggplant and tofu into small, uniform cubes for even cooking.
- Crush the Sichuan peppercorns in a mortar and pestle or with the flat side of a knife before using to release their flavor.
- Adjust the amount of doubanjiang to your preferred level of spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates with steamed rice on the side.
Garnishes:
Garnish with sliced green onions or chopped cilantro.
Pairings:
Pair with a light-bodied red wine or a cold beer.
Suggested side dishes:
Serve with steamed or stir-fried vegetables on the side.
Troubleshooting advice:
- If the sauce is too thick, add more broth or water to thin it out.
- If the eggplant is not fully cooked, simmer for a few more minutes until tender.
Food safety advice:
Make sure to cook the eggplant and tofu thoroughly to prevent any foodborne illnesses.
Food history:
Mapo Doufu is a popular Sichuan dish that originated in Chengdu, China. It is known for its spicy and numbing flavor, which comes from the use of Sichuan peppercorns and doubanjiang.
Flavor profiles:
Spicy, savory, and slightly numbing.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Chinese