Sticky Eggplant and Tofu [Bake + Stir-Fry]
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4 - 6
-
Calories
322 kcal
-
Course
Main Course
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Cuisine
Asian
Sticky Eggplant and Tofu [Bake + Stir-Fry]
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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
- 2 eggplant cut into 1-inch cubes, medium
- 1 super firm tofu cut into 1-inch cubes, 1-pound
- ¼ cup olive oil divided
- 2 tablespoons corn starch
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- lime juice optional, juice of ½ lime
- ½ teaspoon crushed red pepper flakes optional
- 4 green onion thinly sliced, stalks
- 3 garlic minced, cloves
- 1 inch ginger peeled and minced, fresh
- sesame seeds garnish (optional)
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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