Eggplant Mapo Tofu

Name: Eggplant Mapo Tofu
Ingredients: 1/2 cup chicken stock; 1 tablespoon cornstarch; 1 tablespoon low sodium soy sauce; 2 teaspoons granulated sugar; 1 tablespoon sesame oil; 3 garlic fresh cloves of, minced; 2 teaspoons minced ginger; 3 green onions finely diced, white and green parts+ more for garnish; 3 tablespoons bean paste spicy black, or hot bean sauce; 1/2 teaspoon sichuan peppercorns ground; 1/3 cup bean sauce spicy, + more if needed, as shown above; 14 ounces silken tofu container of, drained and cut into cubes; 1/2 cup chinese eggplant cubed; 1/2 cup eggplant cubed; brown rice or Serve with white

15 ingredients

1 steps

Ingredients

1/2 cup chicken stock
1 tablespoon cornstarch
1 tablespoon low sodium soy sauce
2 teaspoons granulated sugar
1 tablespoon sesame oil
3 garlic fresh cloves of, minced
2 teaspoons minced ginger
3 green onions finely diced, white and green parts+ more for garnish
3 tablespoons bean paste spicy black, or hot bean sauce
1/2 teaspoon sichuan peppercorns ground
1/3 cup bean sauce spicy, + more if needed, as shown above
14 ounces silken tofu container of, drained and cut into cubes
1/2 cup chinese eggplant cubed
1/2 cup eggplant cubed
brown rice or Serve with white

Directions

1

["Using a small mixing bowl, whisk together the chicken stock, cornstarch, soy sauce and sugar. Set aside.", "Using your KitchenAid(R) 7-Ply Stainless Steel with Copper Core 10\" Skillet over medium high heat