Mabo nasu

Mabo nasu

Tags

Japanese

Cook

Ingredients

  • 1 block tofu
  • ½ tbsp soy sauce
  • ½ tbsp miso paste
  • 1 tsp chilli oil
  • 100g bamboo shoots, chopped
  • 3 Chinese eggplant, sliced
  • 1 tbsp doubanjiang
  • 1 tbsp shaoxing wine
  • 2 tsp sugar
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 4 garlic cloves, minced
  • 2 ¼ cups vegetable stock
  • 1 small onion, finely chopped
  • 1 ½ tbsp cornstarch
  • ½ tsp kosher salt
  • 1 tsp rice vinegar
  • ½ tsp sesame oil
  • 3 scallions, finely chopped

Steps

  1. Drain and press the tofu. Once done crumble the tofu so it resembles mince.
  2. Soak the eggplant in a bowl of water for 15 minutes. Drain and pat dry.
  3. Heat the wok to medium then add the eggplant and toss for 1 minute and drizzle 2 tablespoons of the vegetable oil.
  4. Toss the eggplant until evenly coated with the oil and cook the eggplant for 4 minutes, stirring occasionally.
  5. Add 1 tablespoon of oil by drizzling it over the eggplant and cook for 3 minutes. Set aside.
  6. Add the tofu, soy sauce, miso paste, chilli oil and bamboo to the wok. Cook stirring constantly, until the tofu is golden.
  7. Stir in the doubanjiang, shaoxing wine, sugar, soy sauce, oyster sauce, and garlic and cook for 30 seconds.
  8. Add the stock, onion, cooked eggplant, and stir. Bring to a boil then down to a simmer. Cover and cook for 6 minutes.
  9. Stir in a cornstarch slurry. Cook until the sauce thickens and stir in the salt and rice vinegar.
  10. Turn the heat off, stir in the sesame oil.