Eggplant, Tofu, and Pork Stir-fry (Mabo Style)
Seasonal Eggplant, Silken Tofu, and Savory Pork Stir-fry: A Delicious Meal Served Over Rice!
Enjoy a hearty rice bowl by stir-frying fresh seasonal eggplants, tender tofu, and flavorful ground pork. It’s a simple yet satisfying dish.
Main Ingredients- 200g Ground Pork
- 2 Eggplants (medium-sized)
- 1 Scallion (or green onion)
- 1 block Tofu (firm or frying tofu recommended)
Seasoning Ingredients- 3 Tbsp Sunflower Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Oyster Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce
- 3 Tbsp Oligodang (Korean corn syrup or similar sweetener)
- A pinch of Ground Black Pepper
- 1 tsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 3 Tbsp Sunflower Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Oyster Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce
- 3 Tbsp Oligodang (Korean corn syrup or similar sweetener)
- A pinch of Ground Black Pepper
- 1 tsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, wash the eggplants thoroughly and remove the stem ends. Then, dice them into bite-sized cubes, about 1.5cm (0.6 inches). Avoid cutting them too small, as they might become mushy when stir-fried. Set aside.
Step 2
Dice the tofu into similar-sized cubes as the eggplant, about 1.5cm (0.6 inches). Using firm or frying tofu will help it hold its shape better during cooking.
Step 3
Finely chop the scallion into pieces about 0.5cm (0.2 inches) thick. Chopping them slightly thicker will enhance their sweetness and aroma when stir-fried.
Step 4
Have the ground pork ready. You don’t need to marinate it separately; the flavors will meld beautifully with the sauce during stir-frying.
Step 5
Heat a wok or large pan over medium heat and add 3 tablespoons of sunflower oil. Add the chopped scallions and stir-fry for about 30 seconds until fragrant, releasing their aroma into the oil (this creates scallion oil). Once fragrant, add the ground pork. Include 1 tablespoon of minced garlic, 1 tablespoon of oyster sauce, and a pinch of black pepper. Break up the pork with a spatula and stir-fry until it’s mostly cooked through.
Step 6
Once the pork is partially cooked, add the diced eggplant to the pan and stir-fry with the pork. As the eggplant begins to soften slightly, add 2 tablespoons of gochugaru, 3 tablespoons of soy sauce, and 3 tablespoons of oligodang. Stir-fry until all ingredients are well coated with the sauce. Keep the heat at medium and be careful not to burn the ingredients.
Step 7
Now, gently add the diced tofu to the pan and mix it in with the other ingredients using chopsticks or a spatula. It’s important to stir gently to avoid breaking the tofu. Once everything is combined, pour in 1 cup (200ml) of water. Turn the heat up to high and let it simmer and stir-fry for 3-5 minutes. This allows the sauce to thicken slightly and coat all the ingredients.
Step 8
Just before turning off the heat, drizzle in 1 teaspoon of sesame oil and sprinkle 1 tablespoon of toasted sesame seeds for an extra nutty aroma. Your delicious Chinese-style Eggplant, Tofu, and Pork Stir-fry is now ready! Serve it over warm rice for a delightful rice bowl, or enjoy it as a flavorful side dish.
