Stir Fried Eggplant and Tofu
Transform your weeknight dinners with this vibrant and savory Stir-Fried Eggplant and Tofu recipe! This plant-based dish combines golden, pan-fried tofu and tender eggplant in a luscious soy-based sauce infused with garlic, ginger, and a hint of sesame oil for irresistible umami flavor. The recipe is quick and easy, with just 15 minutes of prep time and 20 minutes of cooking, making it perfect for busy evenings. Optional red chili flakes add a touch of spice, while fresh green onion provides a pop of color and freshness. Serve this stir fry as a satisfying standalone meal or pair it with steamed rice for a hearty, wholesome dinner that’s brimming with flavor. Perfect for vegan or vegetarian diets (and easily adaptable with a vegan oyster sauce!), this dish is a delicious way to elevate your meatless menu.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant
- 1 block (about 14 oz) Firm tofu
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce (or vegan alternative)
- 1 teaspoon Sesame oil
- 2 teaspoons Cornstarch
- 4 tablespoons Water
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 stalks Green onions
- 3 tablespoons Vegetable oil
- 0.5 teaspoons Red chili flakes (optional)
Instructions
Press the tofu for 15 minutes by placing it between two plates with a weight on top. Once pressed, cut it into bite-sized cubes.
Slice the eggplant into bite-sized pieces and mince the garlic and ginger. Slice the green onions, separating the white and green parts.
In a small bowl, make the sauce by combining soy sauce, oyster sauce, sesame oil, cornstarch, and water. Whisk until smooth and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Add the garlic, ginger, and the white parts of the green onions. Sauté until fragrant, about 30 seconds.
Add the eggplant to the pan and stir fry for 5-6 minutes until it begins to soften. If needed, add a splash of water to help it cook through.
Return the tofu to the pan and pour in the sauce. Stir well to coat all the ingredients evenly. Cook for another 2-3 minutes until the sauce thickens.
Optional: Sprinkle chili flakes for a bit of heat.
Garnish with the green parts of the green onions. Serve hot as is or with steamed rice.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 10.1 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 717 mg | 55% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 886 mg | 19% | |
*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.
