Japanese Mabo Tofu With Eggplant
The recipe Japanese Mabo Tofu With Eggplant could satisfy your Japanese craving in roughly 45 minutes. This recipe serves 4 and costs $1.68 per serving. One portion of this dish contains about 20g of protein, 28g of fat, and a total of 397 calories. It is brought to you by Foodista. 2 people were glad they tried this recipe. It is a good option if you're following a gluten free and dairy free diet. It works well as a main course. Head to the store and pick up water, sugar, ground beef, and a few other things to make it today. With a spoonacular score of 52%, this dish is good. Try Japanese Mabo Tofu With Eggplant, Mapo Tofu (Mabo Dofu), and Japanese Eggplant for similar recipes.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
Japanese rice
1 Chinese eggplant (smaller than regular eggplant)
1 medium size onion, finely chopped
1 tablespoon fresh ginger, finely chopped
2 garlic cloves, finely chopped
3/4 pound ground beef (or pork)
4 spring onions, finely chopped
2 tablespoons neutral oil (canola, grapeseed)
1 tablespoon sesame oil
6 tablespoons soy sauce
2 tablespoons cooking sake.jpg)
1 1/2 teaspoons sugar
2 tablespoons water
1 tablespoon to-ban-jan (Korean red chili paste)
Equipment:
frying pan
Cooking instruction summary:
Cook rice according to directions on package (I like to use Nishiki rice). Slice eggplant lengthwise into 4 strips. Slice horizontally into quarters. Set aside. In a pan over medium/high heat, add 2 tbsp oil, garlic, ginger, onions and half of the spring onions. Cook for 3 to 4 minutes, until onions are translucent. Add ground beef and season with a bit of salt & pepper. When the meat is cooked, add to-ban-jan and stir. Add sesame oil and eggplant and cook for 5 to 7 minutes, until the strips are soft and cooked through. Add tofu and delicately break it up while mixing it in. Add sake, sugar, water, 4 tbsp soy sauce, stir and cook for a couple of minutes. Add the remaining 2 tbsp soy sauce and spring onions, stir and turn the heat off. Serve over rice.
Step by step:
1. Cook rice according to directions on package (I like to use Nishiki rice).
2. Slice eggplant lengthwise into 4 strips. Slice horizontally into quarters. Set aside.
3. In a pan over medium/high heat, add 2 tbsp oil, garlic, ginger, onions and half of the spring onions. Cook for 3 to 4 minutes, until onions are translucent.
4. Add ground beef and season with a bit of salt & pepper. When the meat is cooked, add to-ban-jan and stir.
5. Add sesame oil and eggplant and cook for 5 to 7 minutes, until the strips are soft and cooked through.
6. Add tofu and delicately break it up while mixing it in.
7. Add sake, sugar, water, 4 tbsp soy sauce, stir and cook for a couple of minutes.
8. Add the remaining 2 tbsp soy sauce and spring onions, stir and turn the heat off.
9. Serve over rice.
Nutrition Information:
covered percent of daily need
