Japanese Version of Chinese Mapo Tofu)
Ingredients
- sauce: 1 tbsp soy sauce
- 2 tsp sugar sugar
- 1 tbsp miso paste
- 3/4 -1 cup vegetable stock
- 1 tbsp sake
- 1 tbsp sesame oil, optional
- mince: 1 inch chunk of ginger, minced
- 2-4 garlic cloves, minced
- 2 spring onions, sliced
- pinch of salt
Preparation
Eggplant:
Japanese or Chinese eggplants (350-400g)
Sauce:
Mix sauce ingredients in a bowl and set aside
Eggplant:
Slice eggplant into large bite sized chunks. Add to a bowl and cover, and microwave on high for 5 minutes. Or steam eggplant until almost cooked.
Mince:
Over high heat, add the Plant-Based Ground and break it up cook for about 1-2 minute. Then add the garlic, ginger, scallion, chili bean paste and salt and cook until grounds are cooked (about another minute or so)
Add sauce ingredients to mince and mix gently
When sauce starts to then, add eggplant and gently mix
When sauce rumbled, turn off heat and transfer to bowl
Serve & enjoy