Mabo Nasu

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Japanese mapo eggplant

Plant Based

Mabo Nasu is a mildly spicy, flavor-packed eggplant dish influenced by Chinese cuisine. If you're already a fan of Mabo Tofu, you're gonna love this dish! I've also used all plant-based ingredients for this recipe so it can be enjoyed by anyone and everyone who loves a bit of spice!

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Plant-Based Mabo Nasu

Yield

2 servings

Type

Vegetarian

Time

30 minutes

Level

Easy

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what you'll need:

» eggplant » salt » cashew nuts » sesame oil » garlic » green onion » chili bean sauce (tobanjan) » sugar » black pepper

what you'll need:

» soy meat (mince style) » sake » soy sauce » vegetable stock » water » cornstarch » chili threads

Cut the eggplant

Wash the eggplant and cut off the stems. Cut them in half lengthways and then into rough chunks.

1

Soak the eggplant

Place the cut eggplant in a bowl of cold water with a pinch of salt and soak for 5 minutes. After 5 minutes, dry thoroughly with kitchen paper.

2

Prepare the cashews

Crush the cashew nuts using your preferred method. 

3

Fry aromatics

Heat a pan on medium and add sesame oil. Add finely diced garlic, ginger and green onion, and fry until fragrant.

4

Flavor

Add chili bean sauce, sugar and black pepper and mix well.

5

Add soy meat

Add the soy meat, crushed cashew nuts, sake and soy sauce and stir fry for a few minutes.

5

Add eggplant

Add the eggplant and a drizzle of sesame oil, then stir fry until the eggplant is lightly coated with the flavors from the pan.

6

Add stock

Pour vegetable stock into the pan and bring it to a boil.

7

Make slurry

Mix cornstarch and water in a small bowl to make a slurry.

8

Thicken

Pour the slurry into the pan and mix well. Stir continuously over the heat until thick and glossy.

9

Serve

Transfer to serving bowls and top with chopped green onion and chili threads. Best served with rice.  Enjoy!

10

See the full post to learn more about this dish and how to storage options!