Eggplant ma po tofu

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

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Eggplant ma po tofu
  • 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
  • 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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