Eggplant & Tofu with Soy Lime Sauce - Baked Eggplant Stir fry
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
3
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Calories
225 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Eggplant & Tofu with Soy Lime Sauce - Baked Eggplant Stir fry
Description
The preparation starts by tossing cubed tofu and sliced eggplant with salt, black pepper, garlic powder, cornstarch, and a light spray of oil or water, then baking them in a preheated oven until softened and slightly caramelized. A sauce combining soy sauce or tamari, chili garlic paste, fresh lime juice, maple syrup, black pepper, salt, and cornstarch is mixed separately to form a flavorful glaze.
Once the tofu and eggplant are baked, the sauce is added directly to the baking dish and mixed to coat the ingredients evenly. The dish is baked further to thicken the sauce and infuse the flavors or alternatively finished on the stovetop by simmering to achieve a glossy, thick consistency. The final dish offers tender pieces with a spicy, tangy, and sweet profile.
This stir-fry pairs well with steamed rice, cauliflower fried rice, or noodles to absorb the sauce. It is adaptable with additional quick-cooking vegetables added before the final bake to increase variety and nutrition in the dish.
Substitutions and additions can include other vegetables cut to similar thickness, aromatics like minced garlic or ginger, or flavor boosters such as miso in the sauce. The recipe yields about three servings, making it suitable for family meals or leftovers.
Ingredients
- 7 oz tofu , cubed
- 4 to 5 eggplant sliced, small or 2 long
- 1/4 tsp salt
- black pepper dash
- 1/2 tsp garlic powder
- 2 tsp cornstarch or arrowroot starch
Sauce:
- 1.5 tbsp soy sauce , use tamari for glutenfree
- 1 tbsp chili garlic paste
- 1 tbsp lime juice
- 1 to 1.5 tbsp maple syrup
- salt a good pinch
- black pepper a good pinch
- 1/2 tsp cornstarch
Instructions
- Place and oiled baking dish (stoneware or glass) in the oven. Preheat the oven to 400 degrees F. In a bowl, add the tofu and sliced eggplant. Spray oil or water. Add the rest of the ingredients and toss to coat. Take the dish out after 10 mins carefully. Spread the tofu and eggplant and bake for 30 mins.
- Mix the sauce ingredients in a small bowl. Take the baking dish out of the oven and add the sauce to the dish. Mix to coat. (You can also add some quick cooking veggies to the dish at this point like thinly sliced carrots, peppers).
- Bake for another 15 mins. Alternatively, transfer the baked tofu and eggplant into a skillet, add the sauce and cook over medium to bring to a boil and thicken. Serve over rice or cauliflower fried rice or noodles.
Notes
- Other quick-cooking vegetables can be added instead of or alongside eggplant; slice them uniformly to fit in a single layer in the baking dish.
- Enhance the sauce flavor by incorporating minced garlic, ginger, or miso for variation.
- The recipe makes approximately three servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 45g | 15% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Sodium | 554mg | 23% |
| Potassium | 1556mg | 33% |
| Fiber | 18g | 72% |
| Sugar | 26g | 52% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 16.6mg | 18% |
| Calcium | 83mg | 8% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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