Main Asian

Eggplant and red bean mapo tofu

Name: Eggplant and red bean mapo tofu
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Cuisine: /asian, /chinese
Ingredients: 1/3 cup (65g) dried adzuki beans, soaked overnight in water; 1 eggplant, chopped; 1/2 tsp Szechuan peppercorns; 2 tbs sunflower oil; 6cm piece ginger, finely chopped; 2 garlic cloves, finely chopped; 1 large eschalot, finely chopped; 3 tsp black bean paste; 2 tsp chilli paste; 2 tbs Chinese rice wine (shaohsing); 2 tsp black vinegar; 1 tsp cornflour; 200g silken tofu, cut into 2cm pieces; Steamed white rice, to serve; Thinly sliced spring onions, to serve; Coriander leaves, to serve

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by Matt Wilkinson

Chef and author

Oct 03, 2015

Mapo tofu is one of the best things to do with tofu ever. Here is a vegetarian version packed full of flavour.

1/3 cup (65g) dried adzuki beans, soaked overnight in water
1 eggplant, chopped
1/2 tsp Szechuan peppercorns
2 tbs sunflower oil
6cm piece ginger, finely chopped
2 garlic cloves, finely chopped
1 large eschalot, finely chopped
3 tsp black bean paste
2 tsp chilli paste
2 tbs Chinese rice wine (shaohsing)
2 tsp black vinegar
1 tsp cornflour
200g silken tofu, cut into 2cm pieces
Steamed white rice, to serve
Thinly sliced spring onions, to serve
Coriander leaves, to serve

Method

1.

Strain the adzuki beans and place in a saucepan with 1.5L (6 cups) cold water over high heat. Bring to the boil, then reduce heat to medium and cook for 40 minutes or until tender. Strain and set aside.
2.

Meanwhile, sprinkle eggplant with 1 tsp salt and set aside for 5 minutes, then rinse under cold water and pat dry. Place a large saucepan or wok over high heat. Add Szechuan peppercorns and toast for 1 minute or until they start to pop. Remove from pan, transfer to a mortar and pestle, and roughly crush.
3.

Heat oil in pan, add eggplant and stir-fry for 6 minutes or until golden. Add the ginger, garlic, eschalot and crushed Szechuan peppercorns, and stir-fry for a further 2 minutes or until fragrant. Stir in aduzuki beans and pastes, then add the rice wine, black vinegar and 1 cup (250ml) water. Bring to the boil. Combine the cornflour with 1 tbs water and add to pan. Cook, stirring, for 2-3 minutes until slightly thickened. Add tofu and stir gently to warm through. Remove pan from heat.
4.

Divide rice among bowls, top with tofu and eggplant mixture and scatter with spring onions and coriander to serve.