Eggplant Aubergine Tofu Stir Fry
Savor the bold flavors of this Eggplant Aubergine Tofu Stir Fry, a quick and wholesome vegetarian dish that's perfect for weeknight dinners. This recipe combines golden, crispy tofu cubes with tender stir-fried eggplant, all coated in a savory-sweet sauce made from soy sauce, hoisin, and sesame oil. Infused with aromatic garlic and ginger, it delivers irresistible umami in every bite. Garnished with fresh spring onions, sesame seeds, and an optional kick of red chili, this vibrant stir fry pairs beautifully with steamed rice or noodles. Ready in just 35 minutes, it’s a hearty, plant-based meal that’s bursting with flavor and packed with healthy ingredients!
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Recipe Information
Ingredients
- 300 grams Firm tofu
- 2 medium-sized Eggplant (aubergine)
- 4 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sesame oil
- 2 teaspoons Cornstarch
- 4 tablespoons Water
- 3 whole Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Vegetable oil
- 2 stalks Spring onions (green onions)
- 1 small Red chili (optional, for heat)
- 1 teaspoon Sesame seeds
- 2 servings Steamed rice or noodles
Instructions
Press the tofu: Wrap the firm tofu in a clean kitchen towel and place a heavy object on top to remove excess moisture. Let it sit for 10 minutes.
While the tofu is pressing, cut the eggplants into bite-sized pieces and mince the garlic and ginger. Finely slice the spring onions and chili if using.
In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, cornstarch, and water to create a sauce. Set aside.
Cut the pressed tofu into cubes about 1 inch in size.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and fry for 3-4 minutes on each side, until golden and crispy. Remove the tofu from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and ginger, stirring for 30 seconds until fragrant.
Add the eggplant to the skillet and stir fry for 5-7 minutes, or until it begins to soften. If the skillet gets too dry, add a splash of water to prevent sticking.
Once the eggplant is tender, return the tofu to the skillet. Pour the sauce over the tofu and eggplant, stirring to coat evenly. Cook for another 2-3 minutes, or until the sauce thickens and everything is heated through.
Remove from heat and garnish with sliced spring onions, red chili (if using), and sesame seeds.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 24.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 33.5 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2217 mg | 171% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2633 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
