Mapo Eggplant

Ingredients

• 1 pound eggplant, globe or Chinese variety
• 3 tablespoons, divided neutral oil (vegetable or peanut)
• 7 ounces firm tofu
• 4 whole garlic cloves
• 1 tablespoon ginger, fresh
• 2 tablespoons chili-bean sauce (doubanjiang)
• 1.5 tablespoons soy sauce
• ½ teaspoon Sichuan peppercorns
• ½ cup water
• 2 tablespoons scallions or fresh cilantro, chopped (optional garnish)

Instructions

1. 1

   Slice the eggplant lengthwise in half, then lay each half flat and slice across into 1-inch-thick half-moons, so each piece is about the size of a thick poker chip.

2. 2

   Drain the tofu in a colander for 2 minutes, then cut it into 0.5-inch cubes by slicing it horizontally into thin slabs and then into small squares.

3. 3

   Mince the garlic cloves into pieces the size of pencil-tip dots — smaller than a grain of rice.

4. 4

   Mince the ginger into pieces the same size as the garlic, removing any thin skin first.

5. 5

   Heat 1.5 tablespoons oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the eggplant pieces in a single layer and cook without stirring for 3 minutes until the bottom surfaces turn light golden brown.

7. 7

   Stir the eggplant with a wooden spoon, then cook for another 3 minutes, stirring occasionally, until most pieces look softened and golden on multiple sides.

8. 8

   Push the eggplant to the edges of the skillet, then add the remaining 1.5 tablespoons oil to the center.

9. 9

   Pour the minced garlic and ginger into the hot center oil and stir constantly for 30 seconds until the mixture becomes fragrant, with the garlic just barely turning light color.

10. 10

    Stir in the chili-bean sauce and cook, stirring constantly, for 45 seconds until it darkens slightly and clings to the garlic and ginger.

11. 11

    Pour in the soy sauce and 0.5 cup water, then stir until everything is combined.

12. 12

    Add the tofu cubes and gently fold them in with a rubber spatula, being careful not to break them apart.

13. 13

    Reduce the heat to medium-low and simmer for 8 minutes, stirring once every 2 minutes, until the sauce thickens slightly and coats the eggplant and tofu.

14. 14

    Crush the Sichuan peppercorns very coarsely between your fingers directly over the skillet, then stir once to distribute them.

15. 15

    Taste the dish and add a small pinch of salt if needed — the chili-bean sauce and soy sauce are already salty, so go slowly.

16. 16

    Divide the eggplant and sauce between two bowls, garnish with scallions or cilantro if desired, and serve over steamed rice.

Tools you’ll need

• 12-inch skillet or wok
• cutting board
• chef's knife
• wooden spoon
• rubber spatula
• colander
• two bowls

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