📝 About This Recipe
This stunning dairy-free masterpiece reimagines the classic Sichuan Mapo Tofu by replacing the curd with succulent, melt-in-your-mouth Chinese eggplant. Bathed in a fiery, fermented sauce of Doubanjiang and buzzing Sichuan peppercorns, the eggplant acts like a sponge, soaking up layers of umami and spice. It is a soul-warming dish that perfectly captures the 'Ma' (numbing) and 'La' (spicy) essence of authentic Sichuan cuisine.
🥗 Ingredients
The Aromatics & Protein
- 3 medium Chinese Eggplant (long and slender, cut into 2-inch batons)
- 1/2 cup Ground Pork or Shiitake Mushrooms (finely minced for texture)
- 4 cloves Garlic (finely minced)
- 1 tablespoon Fresh Ginger (peeled and finely minced)
- 3 pieces Scallions (whites and greens separated, finely sliced)
The Soul of the Sauce
- 2 tablespoons Pixian Doubanjiang (spicy fermented bean paste, finely chopped)
- 1 tablespoon Douchi (fermented black beans, rinsed and roughly chopped)
- 1 teaspoon Sichuan Peppercorns (toasted and finely ground)
- 2 tablespoons Chili Oil with Flakes (preferably homemade or Lao Gan Ma)
- 1 cup Low-Sodium Chicken or Vegetable Broth
- 1 tablespoon Shaoxing Wine
- 1 teaspoon Light Soy Sauce
- 1/2 teaspoon Granulated Sugar (to balance the salt and heat)
Thickener & Frying
- 1 tablespoon Cornstarch (mixed with 2 tablespoons water to make a slurry)
- 1/2 cup Neutral Oil (for shallow frying the eggplant)
👨🍳 Instructions
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1
Prepare the eggplant by cutting them into 2-inch long batons. Toss them with a pinch of salt and let sit for 10 minutes to draw out excess moisture, then pat them completely dry with a paper towel.
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2
In a small bowl, combine the light soy sauce, Shaoxing wine, sugar, and broth. Set aside. In another small bowl, prepare your cornstarch slurry.
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3
Heat the neutral oil in a wok or large skillet over medium-high heat until shimmering. Shallow fry the eggplant batons in batches until the skins are vibrant and the flesh is golden and soft (about 3-4 minutes). Remove and drain on paper towels.
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4
Carefully pour out all but 2 tablespoons of oil from the wok. Return to medium heat.
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5
Add the ground meat (or minced mushrooms) and fry until browned and crispy, breaking it into small bits with your spatula.
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6
Lower the heat to medium-low. Add the chopped Doubanjiang and Douchi. Stir-fry for 1-2 minutes until the oil turns a bright, translucent red and smells deeply fragrant.
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7
Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for another 30 seconds until aromatic, being careful not to burn the garlic.
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8
Pour in the sauce mixture (broth, wine, soy sauce). Bring to a gentle simmer over medium heat.
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9
Carefully slide the fried eggplant back into the wok. Gently toss to coat the eggplant in the sauce without breaking the delicate pieces.
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10
Simmer for 2-3 minutes to allow the eggplant to absorb the flavors of the sauce.
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11
Give the cornstarch slurry a quick stir and pour it into the wok in a slow stream while gently moving the eggplant. The sauce should thicken to a glossy glaze that clings to the vegetables.
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12
Drizzle the chili oil over the dish and sprinkle with the ground Sichuan peppercorns for that signature numbing finish.
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13
Garnish generously with the reserved green scallion tops and serve immediately while steaming hot.
💡 Chef's Tips
Always use Chinese or Japanese eggplant; their thin skin and low seed count are essential for the creamy texture. Don't skip frying the eggplant; it seals the surface so they don't turn into mush when simmering. Finely chopping the Doubanjiang (bean paste) ensures a smooth sauce without large, salty chunks. Adjust the 'Ma' (numbness) by adding the ground Sichuan peppercorns at the very end to preserve their volatile oils. If the sauce gets too thick, add a splash of broth to loosen it back to a silky consistency.
🍽️ Serving Suggestions
Serve over a bowl of steaming jasmine or basmati rice to soak up the spicy gravy. Pair with a cold, smashed cucumber salad (Pai Huang Gua) to provide a refreshing contrast to the heat. A crisp, dry Riesling or a cold Tsingtao beer cuts through the richness and spice perfectly. Serve alongside stir-fried bok choy with garlic for a complete and balanced East Asian dinner.