Japanese-Style Mabo Eggplant with Tomato

Mabo with a refreshing tomato taste.

Cooking time
20 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)



1/2 block

80g (3oz)

1 knob

to taste

1/2 Tbsp

to taste

to taste


1/3 cup

1 Tbsp

1/2 Tbsp

1/3 Tbsp

2/3 Tbsp

1/2 tsp


  1. Wrap tofu in a paper towel and set aside for 10-15 minutes to let excess moisture drain.
  2. Coarsely chop eggplants, slice tomato into 8 wedges.
  3. Mix ingredients from (A).
  4. On medium heat, heat oil in frying pan and saute ginger, making certain not to burn it.
  5. When the ginger fragrance begins to rise, add ground pork, stirring to keep loose. When pork begins to brown, add eggplant, chili peppers, and continue sauteing.
  6. When pork is cooked through and separates easily, give mixture from (3) a quick stir, add it to the pan and bring to a boil.
  7. Break tofu into small portions and add to pan. Add tomato, give ingredients a thorough stir and then let simmer.
  8. Add sesame oil for fragrance then turn off heat. Sprinkle on powdered sansho pepper to taste and serve.