Mapo tofu with eggplant
We’ve come up with a vegetarian version of a classic Chinese dish that has been a hit for centuries.
SERVES2
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Preheat oven to 200°C
- Toss the eggplant with the oil until coated and place on a large roasting tray
- Roast eggplant until golden brown and soft, then remove from oven and set aside
- In a medium pot add the garlic, ginger, soy sauce, miso paste, vinegar, chilli paste, sugar and water and bring to a gentle simmer
- Add the browned eggplant and tofu and continue to cook gently for a further 30 minutes
- Mix the cornflour with a little water and pour slowly into the sauce stirring constantly until thickened. Remove from heat
- Garnish with spring onion and serve with rice or noodles
Tips
- For more information on tofu have a look at our tofu skills card.
- 1Eggplant, Diced
- 1 tbspOil
- 2 cloveGarlic, Crushed
- 1 tbspChopped ginger
- 1 tbspSoy sauce
- 1 tspMiso paste
- 2 tbspWhite vinegar
- 1 tbspChilli paste/sauce
- 2 tspSugar
- 1 ½ cupsWater
- 250 gMedium firm tofu
- 1 tbspCornflour
- 1Spring onion, sliced
Per serve
- Energy1132kJ
- Total Fat15.8g
- Saturated Fat1.8g
- Total Carbohydrate27.1g
- Sugars10.1g
- Dietary Fibre7.0g
- Protein17.4g
- Sodium652mg
Method
- Preheat oven to 200°C
- Toss the eggplant with the oil until coated and place on a large roasting tray
- Roast eggplant until golden brown and soft, then remove from oven and set aside
- In a medium pot add the garlic, ginger, soy sauce, miso paste, vinegar, chilli paste, sugar and water and bring to a gentle simmer
- Add the browned eggplant and tofu and continue to cook gently for a further 30 minutes
- Mix the cornflour with a little water and pour slowly into the sauce stirring constantly until thickened. Remove from heat
- Garnish with spring onion and serve with rice or noodles
Tips
- For more information on tofu have a look at our tofu skills card.
Ingredients
- 1Eggplant, Diced
- 1 tbspOil
- 2 cloveGarlic, Crushed
- 1 tbspChopped ginger
- 1 tbspSoy sauce
- 1 tspMiso paste
- 2 tbspWhite vinegar
- 1 tbspChilli paste/sauce
- 2 tspSugar
- 1 ½ cupsWater
- 250 gMedium firm tofu
- 1 tbspCornflour
- 1Spring onion, sliced
Ingredients
- 1Eggplant, Diced
- 1 tbspOil
- 2 cloveGarlic, Crushed
- 1 tbspChopped ginger
- 1 tbspSoy sauce
- 1 tspMiso paste
- 2 tbspWhite vinegar
- 1 tbspChilli paste/sauce
- 2 tspSugar
- 1 ½ cupsWater
- 250 gMedium firm tofu
- 1 tbspCornflour
- 1Spring onion, sliced
Nutrition Facts
Per serve
- Energy1132kJ
- Total Fat15.8g
- Saturated Fat1.8g
- Total Carbohydrate27.1g
- Sugars10.1g
- Dietary Fibre7.0g
- Protein17.4g
- Sodium652mg
Method
- Preheat oven to 200°C
- Toss the eggplant with the oil until coated and place on a large roasting tray
- Roast eggplant until golden brown and soft, then remove from oven and set aside
- In a medium pot add the garlic, ginger, soy sauce, miso paste, vinegar, chilli paste, sugar and water and bring to a gentle simmer
- Add the browned eggplant and tofu and continue to cook gently for a further 30 minutes
- Mix the cornflour with a little water and pour slowly into the sauce stirring constantly until thickened. Remove from heat
- Garnish with spring onion and serve with rice or noodles
Tips
- For more information on tofu have a look at our tofu skills card.
Heart disease is New Zealand’s single biggest killer
You can save lives by funding research