Japanese Mabo Tofu With Eggplant

Japanese Mabo Tofu With Eggplant

Japanese Mabo Tofu With Eggplant

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   11 Points
Cuisine
  • Asian
  • Japanese
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • Japanese rice
  • 1 Chinese eggplant (smaller than regular eggplant)
  • 1 medium size onion, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 3/4 pound ground beef (or pork)
  • 4 spring onions, finely chopped
  • 2 tablespoons neutral oil (canola, grapeseed)
  • 1 tablespoon sesame oil
  • 6 tablespoons soy sauce
  • 2 tablespoons cooking sake
  • 1 1/2 teaspoons sugar
  • 2 tablespoons water
  • 1 tablespoon to-ban-jan (Korean red chili paste)
Instructions

Cook rice according to directions on package (I like to use Nishiki rice).

Slice eggplant lengthwise into 4 strips. Slice horizontally into quarters. Set aside.

In a pan over medium/high heat, add 2 tbsp oil, garlic, ginger, onions and half of the spring onions. Cook for 3 to 4 minutes, until onions are translucent.

Add ground beef and season with a bit of salt & pepper. When the meat is cooked, add to-ban-jan and stir.

Add sesame oil and eggplant and cook for 5 to 7 minutes, until the strips are soft and cooked through.

Add tofu and delicately break it up while mixing it in.

Add sake, sugar, water, 4 tbsp soy sauce, stir and cook for a couple of minutes.

Add the remaining 2 tbsp soy sauce and spring onions, stir and turn the heat off.

Serve over rice.

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