https://www.copymethat.com/r/SsgMv5h3A/my-mapo-tofu-eggplant-made-with-chinese-/
85223369
QoNurDj
SsgMv5h3A
2024-09-12 08:52:57
My mapo tofu eggplant made with Chinese mapo tofu sauce made Oct 12, 2021
![](https://cdn.copymethat.com/media/my-mapo-tofu-eggplant-made-with-chinese--202110130358008301424t043.jpg)
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Ingredients
- 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
Steps
- 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!
Notes
- Verdict-yummier than I thought it would be!