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eggplant tofu recipe​

Eggplant Tofu Recipe

This Eggplant Tofu Recipe is a delicious, plant-based stir-fry that combines crispy tofu with tender, savory eggplant in a rich, umami-packed sauce. It’s a versatile and healthy meal that’s perfect for anyone looking for a nutritious, satisfying dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the Tofu and Eggplant:
  • 1 block 14 oz firm tofu, pressed and cut into cubes
  • 2 medium eggplants cut into bite-sized cubes
  • 2 tbsp vegetable oil for frying
  • 1 tbsp sesame oil for flavor
  • For the Sauce:
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp citron juice or lemon juice
  • 1 tbsp maple syrup or honey
  • 1 tsp ginger grated or minced
  • 2 cloves garlic minced
  • 1 tbsp cornstarch for thickening
  • For Garnish:
  • Fresh cilantro or basil leaves optional
  • 1 tbsp sesame seeds optional

Equipment

  • Large skillet or wok
  • Tofu press (or heavy weight to press tofu)
  • Sharp knife for cutting vegetables
  • Cutting board
  • Measuring spoons
  • Small bowl for sauce
  • Large plate or paper towels to drain tofu

Method
 

  1. Prepare the tofu: Drain the water and press to remove some moisture from it. Wrap it up in a clean kitchen towel and put weight on top (for example, skillet) for ~15 minutes. Once thrown in, pour it directly on top, and it will start thickening immediately. Press tofu before cutting it into bite-sized pieces.
  2. Cook The Tofu: In a large skillet or wok over medium-high heat, add vegetable oil and sesame oil and cook tofu. Then add tofu cubes and fry for 5 to 7 minutes, stirring occasionally. (until crispy and golden on all sides). Remove tofu from the skillet and set aside.
  3. Prepare the Eggplant: You probably need more oil in the same skillet. Mix in the eggplant cubes and sauté for 8-10 minutes, stirring frequently until the eggplant softens (about 9 out of every ten pieces will collapse when pressed with a spatula) and gets a slight browning. Pull away the tofu and keep it aside with a skillet.
  4. Make the Sauce: In a separate small bowl, mix the soy sauce, rice vinegar, sesame oil, citron juice, maple syrup, ginger and garlic. Whisk long and hard until the mixture is smooth.
  5. Combine and Thicken: Pour the sauce into a skillet over medium heat. Add the cornstarch and simmer for 2-3 minutes or until sauce has slightly thickened.
  6. Bring Everything Together: Return the cooked tofu and eggplant to a skillet with sauce. Mix well to get a nice and even thick coating of the sauce/tenders. Stir in the drained beans and cook for 3-4 minutes more or until heated through.
  7. Serve and Garnish: Serve the dish and optionally garnish with a few sprigs of fresh cilantro or basil leaves, as well as a sprinkle of sesame seeds. Serve with rice or noodles, or just savor it as is.

Notes

Press the Tofu: Be sure to press the tofu before cooking. This removes excess moisture and ensures the tofu becomes crispy when fried.
eggplant tofu recipe​
Use Fresh Ingredients: Fresh ginger and garlic enhance the flavor and aroma of the dish. For a deeper flavor, you can add a splash of rice wine or tamari.
eggplant tofu recipe​
Adjust the Spice: If you prefer a spicier version, add a teaspoon of chili paste or sriracha to the sauce.
Crisp the Tofu: To make the tofu even crispier, you can coat it lightly in cornstarch before frying.
eggplant tofu recipe​
Vegan Option: This recipe is naturally vegan, so feel free to add more vegetables like bell peppers, mushrooms, or zucchini for extra texture and flavor.