Mapo Eggplant

Ingredients

• Neutral oil (such as canola), for frying
• 1 pound Japanese or Chinese eggplant
• 3 ounces firm tofu, drained and crumbled
• 2 teaspoons finely minced ginger
• 3 garlic cloves, finely minced
• 2 scallions, white part finely minced, green part chopped
• 1 1/4 cups 1/4 cups water or vegetable broth, plus more for the slurry
• 1/2 teaspoon Sichuan peppercorns, crushed
• 1/2 tablespoon chile powder (preferably Sichuan)
• 1 tablespoon doubanjiang (fermented bean paste)
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing wine
• 1/2 tablespoon dark soy sauce
• 1/2 tablespoon granulated sugar
• 2 teaspoons cornstarch
• Cooked rice, for serving

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