Ma Po Tofu with Eggplant is an easy and delicious dish to make, any night of the week. Preparation takes about 10 minutes and another 10 for cooking. Dinner will be on the table in no time.
I have been making ma po tofu for many many years. It is warming and satisfying and delicious anytime of the year.
I make this dish with pork. but you could easily turn this dish into a vegan dinner by omitting the pork. With so many seasonings such as ginger, garlic, green onion, soy sauce and vegetable broth – you won’t miss the pork.
Ma Po Tofu actually dates back about 200 years. It was originally made by an elderly woman at The Chen Xingsheng, a small restaurant that she ran with her husband.
Ma means pock, and po means elderly, so mapo was actually used to describe the woman who made and served this delicious dish.
If you need a quick and delicious dinner – Ma Po Tofu with Eggplant is for you!
Ma Po TofuPrint Recipe
- Part A
- 1 eggplant, cubed
- 2 garlic clove, chopped
- 2 tsp chopped ginger
- 1 tbsp + 1 tsp sambal oelek or other hot chili sauce
- 300 grams ground pork
- Part B
- 360 ml vegetable broth
- 1/4 cup soy sauce
- 2 tsp sake
- dash of pepper
- 1 package of firm tofu, cut into cubes
- Part C
- 4 green onions
- 3 Tbsp corn starch
- 1/4 cup water
- 2 Tbsp sesame oil
Saute eggplant, then remove from pan.
Saute garlic and ginger, when aromatic, add sambal oelek.
Add pork and saute until cooked.
Add Part ‘B’.
Add eggplant back into pan.
Mix cornstarch with water.
Add mixture to pan.
Add sesame oil and green onions.
Serve with rice.