Mapo Tofu Bowl

I like serving it in a small individual bowl like this.

This is my easy go-to dish made with a little bit of tofu. I happened to have leftover tofu from the other night, and I needed to consume it before getting spoiled. All you need is tofu, onions, garlic, ginger and some seasoning. A popular Chinese take-out made at home!



Mapo Tofu Bowl

1 cup cooked rice
1/2 block tofu, cut in bite sizes
1 onion diced
1 clove garlic minced
1/4 tsp ginger grated
1 small Japanese eggplant sliced
2 green onions, chopped
1 Tbsp canola oil
1/2 tsp Chinese garlic chili paste, I like it spicy, but you can adjust it.
1 Tbsp ketchup
2 tsp soy sauce
1/3 cup water
2 tsp cornstarch
1/2 tsp granulated chicken bullion
1/4 tsp sesame oil

Heat canola oil in frying pan. Sauté chili paste, garlic, ginger and chopped onions till onions are translucent. Add in eggplant and tofu and cook for a few more minutes. In a small bowl mix soy sauce, ketchup, chicken bullion, water and cornstarch. Pour the sauce mixture into the pan. Stir-fry till the sauce thickens and everything is well coated. Toss in green onions. Drizzle in sesame oil at the very end. Serve it on a bowl of cooked rice. 



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