Sichuan · Lunch, Dinner
Sichuan mapo eggplant
Silky braised eggplant in a fiery, garlicky Sichuan chilli-bean sauce.
- Calories
- 635 kcal
- Protein
- 27 g
- Carbs
- 88 g
- Fat
- 20 g
- Prep
- 10 min
- Cook
- 18 min
Per serving, for one person.
Contains: gluten, soy.
Ingredients
- 250 g Aubergine
- 110 g Firm tofu
- 65 g Jasmine rice
- 3 cloves Garlic
- 6 g Ginger
- 15 g Spring onions
- ¾ tbsp Gochujang
- ¾ tbsp Soy sauce (reduced salt)
- ¾ tbsp Cornflour
- ¾ tbsp Sunflower oil
- 1¼ tsp Chilli flakes
- 100 ml Vegetable stock
Method
- Cook the rice according to packet instructions.
- Fry the eggplant batons in the oil over medium-high heat for 7 minutes, turning, until softened and lightly browned, then add the tofu.
- Add the garlic, ginger and chilli flakes, and fry for 30 seconds.
- Stir in the chilli bean sauce, soy sauce and stock, and simmer for 5 minutes until the eggplant is silky.
- Thicken with the cornflour mixed in a little water, and finish with spring onion over the rice.
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