Stir Fry Eggplant Tofu
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
137 kcal
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Course
Main Course
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Cuisine
Asian
Stir Fry Eggplant Tofu
Description
This dish begins by salting sliced Chinese eggplant submerged in water to reduce bitterness and moisture. After rinsing and drying, the eggplant is coated with cornstarch, as is cubed extra-firm tofu, which is patted dry to ensure crispiness when cooked. The tofu is seared in a hot pan until golden and crispy, and then set aside while the eggplant is cooked similarly.
Shallots, garlic, ginger, and optional Thai chili are added for aromatic depth, sautéed before the prepared sauce ingredients—mushroom oyster sauce, soy sauce, vegetable stock, rice vinegar, and sesame oil—are poured in to coat and glaze the tofu and eggplant. The result is a savory stir-fry balancing tender eggplant with a crisp tofu texture and a sauce rich in umami and tang.
This savory stir-fry works well as a main or side, complementing rice or noodles. Garnishes of toasted sesame seeds and green onions add freshness and crunch.
Use firm or extra-firm tofu to maintain shape and dryness ensures crisp texture. Vegetable stock enhances umami; if unavailable, chicken stock or water can substitute but with a lighter flavor.
Ingredients
Ingredients
- 2 eggplant cut into 2-inch slices, Chinese variety
- 1/2 teaspoon salt
- 1 block extra-firm tofu pat dry & cut into 1-inch cubes
- 2 tablespoons cornstarch divided in half
- 2 shallot finely diced
- 5 garlic minced, cloves
- 1 teaspoon ginger grated
- 1 Thai chili thinly sliced, optional if you want it spicy
- 1 teaspoon sesame seeds optional for garnish, toasted
- 1 green onion thinly sliced, optional for garnish
Sauce
- 3 tablespoons mushroom oyster sauce or oyster sauce, vegetarian
- 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
- Use firm or extra-firm tofu to keep pieces intact and achieve a crispy texture after searing; avoid softer varieties.
- Draining tofu thoroughly before cooking helps it crisp without breaking apart; pressing with paper towels and weighting for five minutes is effective.
- If vegetable stock is unavailable, chicken stock or water can be used, though vegetable stock provides more flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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