Name: Eggplant ma po tofu
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 6 baby (finger) eggplants (360g), halved lengthways, scored; 2 tablespoon vegetable oil; 2 clove garlic, sliced thinly; 20 gram piece fresh ginger, cut into matchsticks; 4 green onions, sliced thinly; 3 shiitake mushrooms (45g), sliced thinly; 1 1/2 tablespoon chilli bean sauce; 1/2 cup (125ml) vegetable stock; 1 tablespoon soy sauce; 600 gram silken tofu, cut into 5cm pieces; 1 teaspoon cornflour; 2 tablespoon water; 2 teaspoon toasted sichuan pepper, ground; 2 tablespoon coarsely chopped fresh garlic chives

Eggplant ma po tofu

Feed the family with this eggplant ma po tofu - tasty, wholesome and full of authentic Asian flavours!

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

6 baby (finger) eggplants (360g), halved lengthways, scored

2 tablespoon vegetable oil

2 clove garlic, sliced thinly

20 gram piece fresh ginger, cut into matchsticks

4 green onions, sliced thinly

3 shiitake mushrooms (45g), sliced thinly

1 1/2 tablespoon chilli bean sauce

1/2 cup (125ml) vegetable stock

1 tablespoon soy sauce

600 gram silken tofu, cut into 5cm pieces

1 teaspoon cornflour

2 tablespoon water

2 teaspoon toasted sichuan pepper, ground

2 tablespoon coarsely chopped fresh garlic chives

Method

1.Steam eggplant, covered, over a large wok of simmering water for 20 minutes or until tender.

2.Meanwhile, heat oil in a large wok over high heat; stir-fry garlic, ginger and half the green onion for 30 seconds or until fragrant. Add mushrooms and chilli bean sauce; stir-fry for 1 minute. Add stock and soy sauce; bring to the boil. Add tofu; reduce heat, simmer, for 3 minutes or until warmed through.

3.Combine cornflour with the water in a small bowl; add to tofu mixture. Return to the boil; boil until mixture thickens. Remove from heat. Stir in ground pepper and three-quarters of the chives.

4.Serve eggplant topped with tofu mixture, sprinkled with remaining chives and remaining green onion.

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