Vegetarian Mapo Tofu recipe - ingredients, nutrition and when to eat it
This vegetarian mapo tofu simmers tofu and eggplant in a spicy doubanjiang sauce before serving it over rice.
This vegetarian mapo tofu simmers tofu and eggplant in a spicy doubanjiang sauce before serving it over rice. It's perfect for lunch or dinner when you're craving something spicy, and the eggplant becomes tender and juicy as it soaks up the sauce.
Vegetables · 25 minutes to cook
Nutrition (per 739g serving): 627.8 kcal · protein 24.4g · carbohydrate 88.5g · fat 19g · sodium 1387.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After adding the tofu to the simmering sauce, gently shake the pan back and forth instead of stirring with a spatula to help keep the pieces intact.
Tips: Cut the eggplant a little thick so it can absorb the sauce well.
Tips: Doubanjiang varies in saltiness and spiciness by brand, so it's best not to add too much at the beginning.
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Ingredients (1 serving)
- Tofu — 180 g
- Eggplant — 120 g
- White rice — 210 g
- Green onion — 25 g
- Onion — 40 g
- Garlic — 2 pc
- Doubanjiang — 1 Tbsp
- Soy sauce — 1 tsp
- Chili oil — 1 tsp
- Cooking oil — 1 tsp
- Cornstarch — 1 tsp
- Water — 120 ml