Italian Mapo Tofu

Cut two eggplants into chunks, sprinkle with a little salt and leave for about 10 minutes. Once the eggplants have released their moisture, wipe them off thoroughly with a paper towel and fry them in a frying pan with 2 tablespoons of olive oil until golden brown all over, then remove from the heat

Heat the meat sauce in the same frying pan, add [A] and mix. Add the eggplant that you set aside and simmer for about 5 minutes. (Add a little water once the water has evaporated.)

While the meat sauce is simmering, cut the tofu into bite-sized pieces and drop them into boiling water for 1-2 minutes (this will firm up the tofu)

Drain the water from the heated tofu and add it to the frying pan with the meat sauce. Gently mix the tofu with the sauce using a spatula, being careful not to break it up, then add [B] to add flavor, and finally thicken with water-dissolved potato starch

Place on a plate, sprinkle with white onion and Italian parsley, and sprinkle with powdered sansho pepper