Mapo Tofu with Eggplant (Chinese stir-fry)
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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.
💡 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.