Stir Fry Eggplant Tofu
User Reviews
4.7
96 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
45 mins
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Servings
4 servings
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Calories
137 kcal
-
Course
Main Course
-
Cuisine
Asian
Stir Fry Eggplant Tofu
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This sweet and savory vegetable dish is make you forget you're eating healthy. Indulge guilt-free with this vegetarian recipe!
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Ingredients
Ingredients
- 2 Chinese eggplants cut into 2-inch slices
- 1/2 teaspoon salt
- 1 block extra-firm tofu pat dry & cut into 1-inch cubes
- 2 tablespoons cornstarch divided in half
- 2 shallots finely diced
- 5 garlic cloves minced
- 1 teaspoon ginger grated
- 1 Thai chili thinly sliced, optional if you want it spicy
- 1 teaspoon toasted sesame seeds optional for garnish
- 1 green onion thinly sliced, optional for garnish
Sauce
- 3 tablespoons vegetarian mushroom "oyster" sauce or oyster sauce
- 1 tablespoon soy sauce
- 1/4 cup vegetable stock*
- 1/2 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
Prep Ingredients
- In a large bowl or container, place sliced eggplant and fill with water just enough to cover them. Sprinkle in salt, stir, and let sit in the fridge for 15 minutes. You can use weight, such as a plate or lid, to ensure the eggplant stays submerged.
- Meanwhile, in a small bowl, mix together the sauce ingredients. Set aside.
- Pat dry the cubed tofu to remove as much moisture as possible, then toss tofu in 1 tablespoon of cornstarch.
Cook the Tofu & Eggplant
- Heat a large skillet on medium-high heat, then add about a tablespoon of oil. Sear tofu in the pan until golden and crispy. Work in batches if needed to prevent overcrowding, otherwise, your tofu won't become crispy. Transfer cooked tofu onto a paper-towel lined plate. Keep the pan on medium-high heat to cook eggplant.
- Drain eggplants and pat dry. Toss the eggplant in 1 tablespoon of cornstarch and coat thoroughly.
- Add about another tablespoon of oil to the pan then sear the eggplant until it has a nice char on the flesh sides. Work in batches if needed to prevent overcrowding. Remove eggplant and set aside.
Combine Together
- Add a little more oil to the pan and reduce the heat to medium. Add in shallots and cook until lightly golden, about 3 minutes. Add in garlic, ginger, and chilies, then cook until soft and fragrant.
- Add the eggplant and tofu back to the pan. Saute them with the aromatics for about a minute, then pour in the sauce. Mix well, turn off the heat, and top with sesame seeds and green onions, if desired. Serve on the side of rice or cauliflower rice. Enjoy!
Notes
- Tofu: Firm or extra-firm tofu are great for this recipe because they can hold their shape well - avoid using softer tofu. To get crispy tofu much more easily, drain as much liquid from the tofu as possible. I like to lay paper towels underneath the sliced tofu and place a weight (such as a pan or plate) on top of the tofu to drain for about 5 minutes.
- Vegetable Stock: If you don't have vegetable stock, you can substitute it with chicken stock or water, however, you'll have much more flavor using a stock over water.
Nutrition Information
Show Details
Serving
100g
Calories
137kcal
(7%)
Carbohydrates
18g
(6%)
Protein
10g
(20%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Sodium
1037mg
(43%)
Potassium
498mg
(14%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
97IU
(2%)
Vitamin C
7mg
(8%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 137kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1037mg | 43% |
| Potassium | 498mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
96 reviews
Excellent
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