Eggplant Mapo Tofu

• Produce

  • 1/2 cup Chinese eggplant
  • 1/2 cup Eggplant
  • 2 fresh cloves Garlic
  • 2 tsp Ginger
  • 2 Green onions

• Refrigerated

  • 1 14 ounce container Silken tofu

• Canned Goods

  • 1/2 cup Chicken stock

• Condiments

  • 1/3 cup Bean sauce + more, spicy
  • 2 tbsp Black bean paste, spicy
  • 1 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 1 Serve with white or brown rice

• Baking & Spices

  • 1 tbsp Cornstarch
  • 2 tsp Granulated sugar
  • 1/2 tsp Sichuan peppercorns, ground

• Oils & Vinegars

  • 1 tbsp Sesame oil

Found on hipfoodiemom.com

Ingredients

• ½ cup chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon low sodium soy sauce
• 2 teaspoons granulated sugar
• 1 tablespoon sesame oil
• 2 to 3 fresh cloves of garlic, minced
• 2 teaspoons minced ginger
• 2 to 3 green onions, finely diced (white and green parts)+ more for garnish
• 2 to 3 tablespoons spicy black bean paste (or hot bean sauce)
• ½ teaspoon Sichuan peppercorns, ground
• ⅓ cup spicy bean sauce + more if needed (as shown above)
• 14 ounce container of silken tofu, drained and cut into cubes
• ½ cup Chinese eggplant, cubed
• ½ cup eggplant, cubed
• Serve with white or brown rice

Directions

• Using a small mixing bowl, whisk together the chicken stock, cornstarch, soy sauce and sugar. Set aside.
• Using your KitchenAid® 7-Ply Stainless Steel with Copper Core 10 Skillet over medium high heat, add the sesame oil, garlic, ginger and green onions and cook until fragrant, for about 4 to 5 minutes, stirring continuously. Add the hot bean paste, ground Sichuan pepper and spicy bean sauce. Taste and adjust ingredients according to your taste. Continue sautéing for a few more minutes, or until heated through.
• For the rest of the instructions and to see the complete recipe card, please click over to The Kitchenthusiast.