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Before you jump to Spicy Eggplant Mapo Tofu (un-stir fried Eggplant and Tofu) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Within the Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more eco-friendly we won’t be able to correct the problems of the environment. These changes need to start happening, and each individual family needs to become more environmentally friendly. Read on for some approaches to go green and save energy, generally in the kitchen.
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We hope you got insight from reading it, now let’s go back to spicy eggplant mapo tofu (un-stir fried eggplant and tofu) recipe. You can cook spicy eggplant mapo tofu (un-stir fried eggplant and tofu) using 12 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Spicy Eggplant Mapo Tofu (un-stir fried Eggplant and Tofu):
- Use 1 eggplant wash and dry pat then diced into 1-2” cubes
- Use 1/2 of silky tofu diced into small cubes
- Provide Chopped/sliced green onion
- Use Minced garlic (3 cloves garlics)
- Provide Grated fresh ginger (1 tsp)
- Take 1 dates soaked in 1/4 cup water (you can substitute with sugar)
- Prepare 2 tsp Gochujang (fermented red pepper paste) you can get it in any Asian store. (Less or more)
- You need Mushrooms powder
- Get Soy sauces
- Provide 1 tsp cornstarch (less or more)
- You need 1/2 tsp cayenne pepper (optional)
- You need Water
Steps to make Spicy Eggplant Mapo Tofu (un-stir fried Eggplant and Tofu):
- Using your skillet over medium high heat, roasted the eggplants until turning brown. Set aside.
- Meanwhile microwave the dates in 40 seconds. Smashed it and strained it.
- Still using the skillet add the dates liquid, garlics, ginger, mushrooms powder,gochujang paste, cayenne pepper, and soy sauce. Add more water, mixed well then add the tofu.
- Cover with the lid, and let it boiled.
- When the tofu mixture boiled add the eggplant, mixed well. Put in a simmer until the eggplant is cooked and tender.
- In a small bowl mixed the cornstarch and water. Pouring into the eggplant mixture, stir quickly, taste it and add the green onion. Turn off the heat.
- Then the spicy eggplant mapo tofu is ready to served along with steam rice or brown rice as your choice. Enjoy 😊
- ❤️HappyCooking❤️
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