Shin Dong-min's Mapo Eggplant Tofu
A Chinese-Japanese fusion mapo dish of golden fried eggplant and firm blanched tofu simmered in a glossy sauce with crispy stir-fried pork, doubanjiang, and Japanese-style sweet soy sauce.
Ingredients needed 3 servings
Recipe
Cooking tips
- Cut the eggplant into similar sizes by rotating it so each piece cooks evenly after frying.
- Remove the eggplant as soon as it turns golden to keep moisture inside and prevent the skin from darkening too much.
- When adding doubanjiang and garlic, lower the heat and stir-fry slowly to prevent burning and bitterness.
- If you don't have Siganjang, use regular soy sauce and adjust sweetness with sugar as described in the original. Always mix the starch slurry off the heat, then return to high heat and stir gently with a ladle to avoid breaking the tofu.
Recommended for
- Those who want to enjoy eggplant and tofu generously in one dish.
- Those looking for a fusion dish that combines the spiciness of doubanjiang with the sweetness of Japanese-style soy sauce.
- Those who want to make a glossy mapo dish to serve with rice or as a light drinking snack.
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