Tofu with Eggplant Aubergine and Peppers
Savor the bold and harmonious flavors of this Tofu with Eggplant Aubergine and Peppers recipe—a vibrant stir-fry that’s as nutritious as it is delicious. Featuring golden, crispy tofu paired with tender eggplant, sweet bell peppers, and a glossy, umami-packed soy-hoisin sauce, this plant-based dish is a feast for both the eyes and the palate. Enhanced with fragrant garlic, ginger, and a touch of sesame oil, each bite bursts with richness and aromatic complexity. Perfect for a quick weeknight dinner, this easy recipe comes together in just 45 minutes and pairs beautifully with steamed rice or noodles. Whether you’re a tofu lover or simply looking for a flavorful vegetarian recipe, this dish is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 medium eggplant (aubergine)
- 2 medium bell peppers (red, yellow, or green)
- 4 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 3 cloves garlic cloves
- 1 inch piece fresh ginger
- 3 tablespoons vegetable oil
- 100 milliliters water
- 2 stalks scallions (green onions)
- 0.5 teaspoon red chili flakes (optional)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Press the tofu: Wrap the tofu block in a clean kitchen towel, place it between two plates, and weigh it down with something heavy (like a can) for 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.
Prepare the vegetables: Cut the eggplants into bite-sized cubes. Slice the bell peppers into strips. Mince the garlic and ginger. Chop the scallions, separating the white and green parts.
Coat the tofu: In a bowl, combine 2 tablespoons of cornstarch with a pinch of salt and pepper. Toss the tofu cubes in the cornstarch mixture until evenly coated.
Heat a large skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil. Fry the tofu cubes until crispy and golden on all sides, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon of vegetable oil. Stir-fry the minced garlic, ginger, and the white parts of the scallions for 1 minute until fragrant.
Add the eggplant to the skillet and cook for 5-7 minutes until softened and lightly golden. Add the bell peppers and continue to stir-fry for another 3 minutes until they are tender-crisp.
Prepare the sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, water, and the optional red chili flakes.
Pour the sauce over the vegetables in the skillet and mix well. Let the sauce thicken for 1-2 minutes.
Add the crispy tofu back to the skillet and toss gently to coat everything in the sauce. Cook for 2 more minutes to heat through.
Garnish with the green parts of the scallions and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 11.0 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 723 mg | 56% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 842 mg | 18% | |
*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.
