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Stir Fry Eggplant Tofu
4.7 from 96 votes

Stir Fry Eggplant Tofu

Stir Fry Eggplant Tofu pairs cubed extra-firm tofu and Chinese eggplant slices coated in cornstarch, seared to develop a crispy exterior, then stir-fried with aromatics like minced garlic, shallot, ginger, and Thai chili. A savory sauce of mushroom oyster sauce, soy sauce, vegetable stock, rice vinegar, and sesame oil glazes the ingredients, creating a flavorful, tender, and slightly sticky dish. Toasted sesame seeds and sliced green onions garnish the finished stir-fry.

Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 4 servings
Calories: 137 kcal
Course: Main Course
Cuisine: Asian

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
    Cup of Yum
  1. 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.
  2. Meanwhile, in a small bowl, mix together the sauce ingredients. Set aside.
  3. Pat dry the cubed tofu to remove as much moisture as possible, then toss tofu in 1 tablespoon of cornstarch.
Cook the Tofu & Eggplant
  1. 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.
  2. Drain eggplants and pat dry. Toss the eggplant in 1 tablespoon of cornstarch and coat thoroughly.
  3. 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
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 137

% 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.