Silky and hearty: Hetty Lui McKinnon’s recipe for vegan mapo tofu with eggplant

The cookbook author shares her meat-free take on the Sichuanese dish, with the purple vegetable taking a central role

Mapo tofu is one of the first dishes my mother adapted to my vegetarian diet. Her recipe is saucy and lively, with the sharp bite of ja choy (pickled mustard plant stem) delivering a salty, spicy, fermented element.

I’ve adapted her recipe here, in a way that unexpectedly mimics the textures of the original porky dish, while subverting the role and intention of the ingredients. The eggplant becomes silky, replicating the delicate mouthfeel of silken tofu in the traditional dish, while the crumbled extra-firm tofu is robust and hearty, hugging the sauce in the way minced pork does.

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