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

Ingredients:

• 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

Direction:

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

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