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

Method

  1. Preheat oven to 200°C
  2. Toss the eggplant with the oil until coated and place on a large roasting tray
  3. Roast eggplant until golden brown and soft, then remove from oven and set aside
  4. In a medium pot add the garlic, ginger, soy sauce, miso paste, vinegar, chilli paste, sugar and water and bring to a gentle simmer
  5. Add the browned eggplant and tofu and continue to cook gently for a further 30 minutes
  6. Mix the cornflour with a little water and pour slowly into the sauce stirring constantly until thickened. Remove from heat
  7. Garnish with spring onion and serve with rice or noodles

Tips

  • Eggplant, Diced
  • 1 tbsp
    Oil
  • 2 clove
    Garlic, Crushed
  • 1 tbsp
    Chopped ginger
  • 1 tbsp
    Soy sauce
  • 1 tsp
    Miso paste
  • 2 tbsp
    White vinegar
  • 1 tbsp
    Chilli paste/sauce
  • 2 tsp
    Sugar
  • 1 ½ cups
    Water
  • 250 g
    Medium firm tofu
  • 1 tbsp
    Cornflour
  • Spring onion, sliced
Per serve
  • Energy
    1132kJ
  • Total Fat
    15.8g
  • Saturated Fat
    1.8g
  • Total Carbohydrate
    27.1g
  • Sugars
    10.1g
  • Dietary Fibre
    7.0g
  • Protein
    17.4g
  • Sodium
    652mg