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Plant-Based Mabo Nasu (Japanese Mapo Eggplant)

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 portions
Calories: 503 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Fusion

Ingredients

  • 200 g eggplant
  • 1 bowl cold water for soaking
  • 1 pinch salt
  • 2 tbsp cashew nuts (optional)
  • 1 tbsp toasted sesame oil for cooking
  • 2 cloves garlic finely diced
  • 1 tbsp ginger root finely diced
  • 1 tbsp Japanese leek (naganegi) or regular leek, white part, finely diced
  • 1 tbsp chili bean sauce toban djan
  • ½ tsp sugar
  • 1 pinch ground black pepper
  • 70 g soy meat mince style
  • 1 tbsp sake
  • 1 ½ tbsp soy sauce
  • 1 tbsp toasted sesame oil for drizzling
  • 300 ml vegetable bouillon
  • 2 tbsp water
  • 1 tsp cornstarch
  • 2 portions cooked Japanese short-grain rice
  • 1 tbsp green onion optional, finely chopped, to garnish
  • 1 tsp chili threads optional, to garnish

Instructions

    Cup of Yum
  1. First, wash 200 g eggplant and cut off the stems. Cut them down the middle, lengthways and then cut into rough chunks.
  2. Place the eggplant pieces into 1 bowl cold water and add 1 pinch salt. Leave to soak for 5 minutes, then drain the water and dry the eggplant with kitchen paper.
  3. Crush 2 tbsp cashew nuts . (I used a mortar and pestle but you can roughly chop them with a sharp knife or crush them with a rolling pin.)
  4. Heat a pan on medium and add 1 tbsp toasted sesame oil. Once hot, add 2 cloves garlic, 1 tbsp ginger root and 1 tbsp Japanese leek (naganegi). Fry until fragrant.
  5. Next, add 1 tbsp chili bean sauce, ½ tsp sugar and 1 pinch ground black pepper to the pan and mix. 
  6. Add 70 g soy meat and the crushed cashew nuts, and mix.
  7. Add 1 tbsp sake, 1 ½ tbsp soy sauce to the pan and stir fry for a few minutes.
  8. Add the eggplant to the pan and drizzle with 1 tbsp toasted sesame oil. Stir fry until the eggplant pieces are lightly coated with the flavours from the pan and changed colour slightly.
  9. Next, add 300 ml vegetable bouillon and bring to a boil.
  10. In a small bowl, mix 2 tbsp water and 1 tsp cornstarch together. Pour the mixture into the pan and mix well.
  11. Continue to mix on the heat until the liquid thickens and reaches the desired consistency. 
  12. Sprinkle with 1 tbsp green onion and 1 tsp chili threads. Serve with 2 portions cooked Japanese short-grain rice.
  13. Enjoy!

Nutrition Information

Calories 503kcal (25%) Carbohydrates 69.7g (23%) Protein 11.7g (23%) Fat 18.4g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 7.8g Cholesterol 1.5mg (1%) Sodium 1741mg (73%) Fiber 9.3g (37%)

Nutrition Facts

Serving: 2portions

Amount Per Serving

Calories 503

% Daily Value*

Calories 503kcal 25%
Carbohydrates 69.7g 23%
Protein 11.7g 23%
Fat 18.4g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 7.8g 46%
Cholesterol 1.5mg 1%
Sodium 1741mg 73%
Fiber 9.3g 37%

* Percent Daily Values are based on a 2,000 calorie diet.