My mapo tofu eggplant made with Chinese mapo tofu sauce made Oct 12, 2021

Old, old friend

1 to 2 T oil

1.14 lbs ground pork

3 big cloves of minced garlic

approx 1 t minced ginger

¼ cup dried squid legs soaked in ¾ cup hot water, then minced

1 t salt

4 japanese eggplant sliced-approx 8 cups

2 cups of water

2 pkgs of Sichuan mapo tofu sauce-1 mild, 1 med

½ cup of sliced green onions-save some to scatter on top

1 container of firm tofu cut into ½" pieces

sesame seeds for topping

Set instant pot on saute, high. When IP is hot, add the tablespoon of oil, add ground pork, garlic and ginger and stirfry for approximately 5 minutes while breaking up the ground pork into small pieces.

Add the cut up eggplant, minced squid and soaking water, onions, 2 cups of water, teaspoon of salt and sitir well to mix up the ingredients. Reset the IP to manual, high, 8 minutes, NPR for 5 minutes

Release pressure and add the Sichuan sauces and mix well. Add the tofu mix again. Cover and keep on warm for 15 minutes.

Sprinkle sesame seeds and scatter the rest of the green onions over the dish of mapo tofu, then enjoy!

Verdict-yummier than I thought it would be!

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