EGGPLANT MA PO TOFU

PREP + COOK TIME 35 MINUTES SERVES 4

6 baby eggplants (360g),

halved lengthways, scored 2 tablespoons vegetable oil

2 cloves garlic, sliced thinly

20g piece fresh ginger,

cut into matchsticks

4 green onions, sliced thinly 3 shiitake mushrooms (45g),

sliced thinly

1½ tablespoons chilli bean sauce ½ cup (125ml) vegetable stock 1 tablespoon soy sauce

600g silken tofu, drained,

cut into 5cm pieces

1 teaspoon cornflour

2 tablespoons water

2 teaspoons toasted sichuan pepper,

ground (see tip on page 77) 2 tablespoons coarsely chopped

fresh garlic chives

1 Steam eggplant, covered, over a large wok of simmering water for 20 minutes or until tender.

2 Meanwhile, heat oil in a large wok over high heat; stir-fry garlic, ginger and half the green onion for 30 seconds or until fragrant. Add mushroom and chilli bean sauce; stir-fry for 1 minute. Add stock and soy sauce; bring to the boil. Add tofu; reduce heat, simmer, for 3 minutes or until warmed through.

3 Combine cornflour with the water in a small bowl; add to tofu mixture. Return to the boil; boil for 1 minute or until mixture thickens. Remove from heat. Stir in ground pepper and three-quarters of the chives.

4 Serve eggplant topped with tofu mixture, sprinkled with remaining chives and remaining green onion.