Sunday, January 11, 2009

Mapa Tofu with eggplant

Tofu with a hot spicy chili and garlic sauce to be served over rice.
You can make it as hot as you like!

Serve:4 Prep: 10mins Cook: 15 mins


  • 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


  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. Serve with hot white rice

1 comment:

  1. I am about to embark on a tofu making test! That combined with my new determination explore eggplant makes this the perfect dish to try out. Thanks.