Mapo Tofu with Eggplant
Mapo Tofu with Eggplant is a classic Sichuan stir-fry that combines silky tofu and tender eggplant in a vibrant, spicy sauce. It features key ingredients like ground pork or beef, fermented black beans, chili oil, and Sichuan peppercorns, creating a complex balance of numbing heat and savory depth. This beloved dish originates from Sichuan province in southwestern China.
🍽️ Nutrition at a glance
This dish is moderately high in fat due to the stir-frying method and chili oil, with a good amount of plant-based protein from the tofu and fiber from the eggplant. A typical serving provides around 300-400 calories, along with iron, calcium, and B vitamins.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 10 g |
| Carbs | 14 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 850 mg |
| Potassium | 380 mg |
| Iron | 2.5 mg |
| Calcium | 150 mg |
| Vitamin C | 8 mg |
| Vitamin A | 45 mcg |
| Magnesium | 45 mg |
| Phosphorus | 140 mg |
| Manganese | 0.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved example of Sichuan cuisine's 'málà' (numbing-spicy) flavor profile, which is designed to stimulate the appetite. Nutritionally, the combination of tofu and eggplant creates a satisfying, umami-rich dish that can be adapted to be a hearty vegetarian meal.
