Japanese Eggplant Aubergine with Tofu
Elevate your weeknight dinners with this savory and satisfying Japanese Eggplant Aubergine with Tofu recipe—a harmonious blend of tender, caramelized Japanese eggplant and crispy pan-fried tofu, coated in a luscious soy-based sauce. Infused with the bold flavors of garlic, fresh ginger, mirin, and sesame oil, this dish brings authentic Japanese-inspired taste straight to your kitchen. Quick and easy to prepare in just 35 minutes, it's a perfect option for plant-based meals that are both healthy and packed with umami. Topped with green onions and toasted sesame seeds for an irresistible finish, this versatile dish can be enjoyed on its own or served over a bed of steamed rice for a wholesome, flavor-packed dinner.
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Recipe Information
Ingredients
- 4 medium Japanese eggplant (aubergine)
- 400 grams Firm tofu
- 3 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 Green onions, chopped
- 1 tablespoon Toasted sesame seeds
Instructions
Press the tofu for 10-15 minutes to remove excess moisture. Cut it into 1-inch cubes.
Cut the Japanese eggplants into bite-sized pieces, around 2-3 inches long.
Toss the tofu cubes with cornstarch, ensuring each piece is evenly coated.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the tofu cubes and pan-fry for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the Japanese eggplant to the skillet. Stir-fry for 5-7 minutes, or until the eggplant becomes tender and slightly caramelized.
In a small bowl, whisk together the soy sauce, mirin, rice vinegar, and sesame oil.
Return the tofu to the skillet and pour the sauce mixture over the ingredients. Toss everything together to ensure the tofu and eggplant are evenly coated in the sauce. Cook for another 2-3 minutes until the sauce thickens slightly.
Remove the skillet from heat. Garnish the dish with chopped green onions and toasted sesame seeds.
Serve warm on its own or over steamed rice.
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 36.5 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2873 mg | 221% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2569 mg | 55% | |
*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.
