Sticky Eggplant and Tofu [Bake + Stir-Fry]

Name: Sticky Eggplant and Tofu [Bake + Stir-Fry]
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 - 6
Ingredients: 2 medium eggplants; 1 (1-pound) super firm tofu; ¼ cup of olive oil; 2 tablespoons of cornstarch; ¼ cup + 1 tablespoon of soy sauce; 1 tablespoon of rice vinegar; 1 tablespoon of brown sugar; juice of ½ lime; ½ teaspoon of Crushed Red Pepper Flakes; 4 green onion stalks; 3 garlic cloves; 1 inch of fresh Ginger; sesame seeds

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 - 6
Calories
322 kcal
Course
Main Course
Cuisine
Asian

Sticky Eggplant and Tofu [Bake + Stir-Fry]

Christopher Rios

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Toss crispy tofu and melt-in-the-mouth eggplant in a super flavorful, sweet, tangy, savory soy garlic sauce for a satisfying, crowd-pleasing, meat-free meal!

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Ingredients

Servings

2 medium eggplants cut into 1-inch cubes
1 (1-pound) super firm tofu cut into 1-inch cubes
¼ cup of olive oil divided
2 tablespoons of cornstarch
¼ cup + 1 tablespoon of soy sauce
1 tablespoon of rice vinegar
1 tablespoon of brown sugar
juice of ½ lime (optional)
½ teaspoon of Crushed Red Pepper Flakes (optional)
4 green onion stalks thinly sliced
3 garlic cloves minced
1 inch of fresh Ginger peeled and minced
sesame seeds garnish (optional)

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Instructions

Preheat the oven to 375 degrees F. and line a large baking sheet with a silicone mat or parchment paper and place the cubed eggplant on the baking sheet.
In a large bowl, mix the tofu with 2 tablespoons of oil. Add the cornstarch and stir until evenly coated.
Bake for 10 minutes and remove the eggplant to a plate. Set aside. Continue baking the tofu for an additional 10 minutes or until golden and crispy.
In a medium bowl, mix the soy sauce, rice vinegar, brown sugar, lime juice, and crushed red pepper flakes (if using). Set aside.
In a large pan with a lid, heat 2 tablespoons of olive oil over medium heat. Add the green onions, garlic, and ginger. Cook for 20 seconds, regularly stirring.
Lower the heat and slowly add in the sauce. Stir until it begins to thicken and turn off the heat.
Add in the eggplant and tofu. Gently mix, cover with a lid, and allow it to sit for 10 minutes.
Serve hot and optionally garnish with sesame seeds and more green onions.

Equipments used:

Notes

Cut even-sized pieces: This will ensure they cook at an even rate.
If pan-frying tofu: Leave it untouched so it can form a proper sear/crust before turning it.
Don’t overcrowd the pan: Otherwise, the eggplant and tofu will steam and remain soft rather than becoming crispy while cooking.
Tweak to taste: i.e., more sweetness, soy, spiciness, lime, etc.

Nutrition Information

Show Details

Calories 322kcal (16%) Carbohydrates 26g (9%) Protein 14g (28%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Sodium 828mg (35%) Potassium 631mg (18%) Fiber 9g (36%) Sugar 12g (24%) Vitamin A 279IU (6%) Vitamin C 10mg (11%) Calcium 190mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 4- 6

Amount Per Serving

Calories 322 kcal

% Daily Value*

Calories	322kcal	16%
Carbohydrates	26g	9%
Protein	14g	28%
Fat	19g	29%
Saturated Fat	3g	15%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	11g	55%
Sodium	828mg	35%
Potassium	631mg	13%
Fiber	9g	36%
Sugar	12g	24%
Vitamin A	279IU	6%
Vitamin C	10mg	11%
Calcium	190mg	19%
Iron	3mg	17%