Eggplant Mapo Recipe

22 Ingredients

4

Method

For the tofu: :
1.

Heat the oil in a large saucepan or wok. When the oil is hot enough carefully remove the tofu from the marinade and coat with the tapioca starch. Place the coated tofu into the hot oil and cook for around 2 minutes.
2.

Using a slotted spoon slowly remove the tofu from the hot oil being careful when draining off any excess oil.
3.

Place the tofu into the middle of a serving bowl.

For the eggplant: :
1.

Heat the oil in a fry pan or wok. Add the roasted eggplant pieces, half spring onion, cashews, all three different types of chilli, garlic, ginger and the chilli paste.
2.

Stir for around 30 seconds then add all the remaining ingredients.
3.

Stir for another minute then spoon onto the tofu. Scatter the remaining spring onion on top.

Nutritional information

Nutritional analysis per serving (6 servings)

Energy 233kj
Fat Total 8g
Saturated Fat 1g
Protein 7g
Carbohydrate 31g
Sugar 9g
Sodium 734mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam

Notes

This recipe was provided by Red Spice Road.