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Eggplant Mapo Tofu

Hip Foodie Mom
  • minutes
  • Serves 4 to 6

INGREDIENTS

1/2 cup

Chinese eggplant

1/2 cup

Eggplant

2

fresh cloves Garlic

2 tsp

Ginger

2

Green onions

1 14 ounce container

Silken tofu

1/2 cup

Chicken stock

1/3 cup

Bean sauce + more, spicy

2 tbsp

Black bean paste, spicy

1 tbsp

Soy sauce, low sodium

1

Serve with white or brown rice

1 tbsp

Cornstarch

2 tsp

Granulated sugar

1/2 tsp

Sichuan peppercorns, ground

1 tbsp

Sesame oil