If you love rich, saucy stir-fries, mabo nasu is going to be your new weeknight favorite. This Japanese twist on Sichuan mapo tofu swaps the tofu for silky eggplant, giving you that same savory, spicy kick but with melt-in-the-mouth aubergine (eggplant). Ours is a vegan mabo eggplant version, full of flavor from miso, doubanjiang (chili bean paste), and umami-packed vegetable mince.
It's the perfect balance of sweet, salty, spicy, and tangy-served over a bed of fluffy rice, it's proper comfort food with a Japanese soul.
Why you'll love this Vegan Mabo Nasu
- Vegan & hearty - Plant-based mince makes it satisfying and proteinous without being super heavy.
- Weeknight winner - On the table in under 40 minutes.
- Rich in flavor - Garlic, ginger, miso, and doubanjiang give it proper depth.
- Flexible - Works as a main over rice or a side dish alongside other Japanese plates such as; yaki udon, miso soup, sushi and gyoza.
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Ingredients
Serves 2 (as a main) or 4 (as a side dish) | Prep time 20 mins | Cooking time 15 mins
- Eggplant (Japanese or Italian)
- Green onions (scallions)
- Ginger
- Garlic
- Cornstarch
- Neutral oil (for frying)
- Toasted sesame oil
- Vegan mince (soy, Quorn, or other plant-based mince)
- Sake
- Doubanjiang (spicy chili bean paste)
- Vegetable stock
- White miso
- Sugar
- Soy sauce
- Rice vinegar (unseasoned)
- Water
For quantities see recipe card
Recipe Steps at a Glance:
- Get your eggplant sorted - salt it, rinse it, pat it dry.
- Dust it in cornstarch, fry till golden, then pop it aside.
- Sizzle up garlic and ginger in sesame oil.
- Chuck in the vegan mince and fry till it's looking glossy.
- Stir through the spring onion whites, miso, doubanjiang, sugar, soy sauce, then splash in your stock and let it bubble away.
- Get that eggplant back in the pan and coat it in the sauce.
- Pour in your cornstarch mix, simmer till lovely and thick.
- Finish with rice vinegar and a handful of spring onion greens.
- Pile it high on hot rice and dig straight in.
For more detailed guidance please see below:
How to make Vegan Mabo Nasu
Prep the eggplant:
Trim tops and tails and cut into half lengthways. The cut each half crossways again so you end up with 4 shorter pieces.
Slice each piece into 6-8 wedges, about 2-3 cm thick at the widest part (skin side). Keep the skin on as it helps the wedges hold their shape while they soften and turn beautifully tender as they cook.
Next, layer the eggplant wedges in a colander set over a bowl, sprinkling each layer with salt as you go. This helps draw out excess moisture and takes away any bitterness or astringency.
Prep Veggies:
Peel your ginger - a teaspoon works brilliantly for scraping the skin, though a peeler or knife does the job too. Mince it finely so it cooks quickly and releases its fragrance evenly into the oil.
Peel the garlic and slice it into paper-thin discs. Wash and dry the spring onions, then cut them into thin rounds. Separate the whites from the greens - the whites will go into the pan for cooking, while the greens make a fresh garnish at the end.
Coat your eggplant:
Rinse the eggplant to wash off the salt, then pat dry with paper towel or a clean dish towel. Transfer to a mixing bowl and toss with cornstarch until lightly coated.
Fry time:
Heat the neutral oil in a large pan over medium heat. When it starts to shimmer, carefully add the eggplant wedges - they should sizzle straight away and begin to brown within a few minutes. Turn them now and then so they cook evenly, removing once golden on all sides. If your pan feels crowded, fry in batches for the best results.
Warm the sesame oil in a frying pan over medium heat and sauté the ginger and garlic. When the garlic turns lightly golden, add the soy mince and cook for a few minutes until it looks glossy and well coated.
Add the white parts of the spring onion along with the miso, doubanjiang, sugar and soy sauce. Fry for about a minute, then pour in the stock and bring to a simmer. Taste the sauce and adjust with a little extra sugar or soy sauce if needed.
Make a cornstarch mixture by stirring 1 tablespoon of cornstarch into 40 ml of water until smooth. Add the eggplant wedges to the pan and gently fold them into the sauce so they are partly submerged.
Stir in the cornstarch mixture and let it simmer for a couple of minutes until the sauce thickens. Add the rice vinegar and mix through, then finish with the green parts of the spring onion just before serving.
Plate up:
Spoon that saucy mabo nasu over a mountain of steaming rice and dive right in!
Hint: Salt the eggplant long enough to draw out the moisture but don't skip rinsing - if you leave the salt on, the dish can end up overly salty once the sauce reduces.
Substitutions
- Doubanjiang → Try gochujang (Korean chili paste), chili crisp, or even a spoon of sambal oelek if that's what you have.
- Miso → White miso works best, but if you only have red miso, use half the amount since it's stronger.
- Soy sauce → Tamari or coconut aminos if you're gluten-free.
- Sake → Dry sherry, mirin (for a sweeter touch), or even a splash of white wine.
- Cornstarch mixture → Potato starch or arrowroot work the same way.
- Rice vinegar → Apple cider vinegar or white wine vinegar in a pinch.
- Vegetable stock → Dashi (vegan if possible) for extra umami, or just water with a splash of soy sauce.
Variations
- Garlic & chili boost - Add extra minced garlic or fresh chili for a punchier kick.
- Tofu & eggplant combo - Stir in cubes of fried tofu along with the eggplant for more protein.
- Gluten-free option - Use gluten-free doubanjiang and tamari instead of soy sauce.
Equipment
- Small jug (for cornstarch mixture)
- Mixing bowl + colander
- Large frying pan or wok
- Wooden spoon or metal spatula
- cooking chopsticks or tongs
Storage
Mabo nasu is best eaten fresh, but leftovers keep in the fridge for 2 days. Reheat gently in a pan with a splash of water to loosen the sauce.
FAQ
Mabo nasu (麻婆茄子) is a Japanese stir-fry inspired by Sichuan mapo tofu, but made with eggplant instead of tofu.
Traditionally no, but this recipe uses plant-based mince and vegetable stock to keep it vegan while still rich in flavor.
It's a fermented chili bean paste-salty, savory, and slightly spicy, adding real depth to sauces.
It's great over rice for a main, or alongside miso soup, pickles, or gyoza for a Japanese-style meal.
Yes, just use gluten-free doubanjiang, swap soy sauce for tamari and double check the ingredients on the packaging thoroughly for any allergens.
Related
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Pairing
These are my favorite dishes to serve with this:
📖 Recipe
Vegan Mabo Nasu (Mapo Eggplant 麻婆茄子)
Equipment
- Large frying pan
- Mixing bowl
- colander
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring jug
- Cooking chopsticks or tongs for turning the eggplants in the pan
Ingredients
Main
- 300 g eggplant Japanese or Italian
- 2 green onions scallions, sliced
- 1 heaping teaspoon ginger minced (from 1-inch knob)
- 2 garlic cloves minced
- 2 tablespoon cornstarch for coating the eggplant
- 100 ml neutral oil for frying eggplant
- 20 ml toasted sesame oil for stir-frying
- 125 g vegan mince soy, Quorn, or other plant-based
Seasoning & Sauce
- 15 ml sake
- 2 teaspoon doubanjiang spicy chili bean paste, adjust to taste
- 240 ml vegetable stock (stock cube in hot water is fine just dilute according to packet instructions)
- 1 teaspoon white (shiro) miso
- 1 teaspoon sugar
- 10 ml soy sauce basic kikoman is fine
- 10 ml rice vinegar unseasoned
Cornstarch mixture (for thickening)
- 1 tablespoon cornstarch
- 40 ml water
Instructions
- Trim, halve, and cut into wedges about 2-3 cm thick. Layer in a colander with salt for 15 minutes to draw out moisture.
- Mince the ginger, slice garlic into thin discs, and cut spring onions into rounds. Separate the whites (for cooking) from the greens (for garnish).
- Now thoroughly rinse the salt off your eggplant and pat dry. Toss eggplant wedges in cornstarch until lightly coated.
- Heat neutral oil over medium heat. Fry eggplant until golden on all sides. Work in batches if needed. Remove and set aside.
- In the same pan, heat sesame oil. Sauté garlic and ginger until fragrant, then add vegan mince and cook until glossy.
- Add spring onion whites, miso, doubanjiang, sugar, and soy sauce. Fry 1 minute. Pour in stock and bring to a simmer. Adjust seasoning to taste.
- Mix 1 tablespoon cornstarch with 40 ml water. Return eggplant to the pan and fold into the sauce so partly submerged.
- Stir in the cornstarch mixture and simmer until thickened. Add rice vinegar, then garnish with spring onion greens.
- Spoon over hot Japanese rice and enjoy.
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