Japanese Mabo Tofu With Eggplant

Ingredients

• 4 servings rice 
• 1 small eggplant chinese (smaller than regular eggplant)
• 1 medium size onion finely chopped
• 1 tablespoon ginger fresh finely chopped
• 2  garlic clove finely chopped
• 0.8 pound ground beef (or pork)
• 4  spring onion finely chopped
• 2 tablespoons cooking oil neutral (canola, grapeseed)
• 1 tablespoon sesame oil 
• 6 tablespoons soya sauce 
• 2 tablespoons rice wine 
• 2 tablespoons rice wine 
• 2 tablespoons rice wine 
• 1.5 teaspoons sugar 
• 2 tablespoons water 
• 1 tablespoon to-ban-jan red (Korean chili paste)

Equipment

• frying pan

Directions

1. Cook rice according to directions on package (I like to use Nishiki rice).
2. Slice eggplant lengthwise into 4 strips. Slice horizontally into quarters. Set aside.
3. In a pan over medium/high heat, add 2 tbsp oil, garlic, ginger, onions and half of the spring onions. Cook for 3 to 4 minutes, until onions are translucent.
4. Add ground beef and season with a bit of salt & pepper. When the meat is cooked, add to-ban-jan and stir.
5. Add sesame oil and eggplant and cook for 5 to 7 minutes, until the strips are soft and cooked through.
6. Add tofu and delicately break it up while mixing it in.
7. Add sake, sugar, water, 4 tbsp soy sauce, stir and cook for a couple of minutes.
8. Add the remaining 2 tbsp soy sauce and spring onions, stir and turn the heat off.
9. Serve over rice.