Every now and then, a veggie dish sneaks up on you and becomes the star of dinner. That’s exactly what happened with this eggplant tofu stir fry. I made it one night just to use up a lonely eggplant and a block of tofu I forgot in the fridge. The result? Let’s just say I didn’t even wait to sit down before digging in.
It’s everything I want in a weeknight dinner — quick, flavorful, and full of textures that actually make eating veggies exciting. The eggplant gets that melt-in-your-mouth softness, the tofu turns golden and crisp, and the sauce? Oh, the sauce. Sweet, savory, slightly spicy, and it coats everything like a dream.
Why You’ll Keep Making This
This dish is one of those “did I really just make this at home?” kind of meals. It’s simple enough to whip up after work, but flavorful enough to make you feel like you’ve just pulled off something fancy. I’ve served this to friends who swore they didn’t like eggplant — and they cleaned their plates.
Plus, it’s flexible. You can add bell peppers, zucchini, or even mushrooms depending on what’s hanging out in your fridge. The sauce is the magic here, so once you’ve got that down, you can throw it on anything.
Here’s What You’ll Need
For the stir fry:
- Extra Firm Tofu – I like pressing it for 30 minutes to get rid of excess moisture. Makes a huge difference in texture. If you’ve got vacuum-packed super firm tofu, you can skip the pressing step.
- Eggplant – The real MVP here. I usually go with the long Japanese kind if I see them at the market, but the globe ones work just as well.
- Red Bell Pepper – Adds a pop of color and crunch. Totally optional but highly recommended.
- Garlic + Ginger – Always fresh. The flavor hit they bring is unbeatable.
- Red Pepper Flakes – For a subtle heat. You can skip or double it depending on how spicy you like it.
- Sesame Oil – Use regular sesame oil for stir-frying and toasted sesame oil in the sauce for that nutty depth.
For the sauce:
- Soy Sauce – I use low-sodium most of the time. Tamari if I’m cooking for someone gluten-free.
- Maple Syrup – Adds a mild sweetness and makes the sauce stick.
- Rice Vinegar – For acidity. You could use lime juice in a pinch.
- Toasted Sesame Oil – Just a little goes a long way.
- Sriracha – I add a teaspoon or two depending on who’s eating.
- Cornstarch – Helps thicken the sauce so it clings to every piece.
Let’s Cook: Step-by-Step
1. Press and Prep the Tofu
I usually wrap the tofu in a clean kitchen towel and place something heavy on top — a cast iron pan works like a charm. While that’s pressing, I cut the eggplant and slice the veggies. Once the tofu is ready, I cut it into bite-sized cubes.
2. Whisk the Sauce
In a small bowl or measuring cup, I mix the soy sauce, maple syrup, vinegar, sesame oil, sriracha, and cornstarch. Give it a good whisk until it’s smooth and set it aside.
3. Fry the Tofu
Heat sesame oil in a nonstick or cast iron pan. I like to get a nice golden crust on both sides of the tofu — it takes a little patience, but the texture is so worth it. Once done, remove and set aside.
4. Cook the Eggplant
Add more sesame oil to the pan and toss in the garlic, ginger, and red pepper flakes. Let them sizzle for a few seconds, then add the eggplant. Try to spread the slices in a single layer if you can — this helps them cook evenly.
Eggplant soaks up oil fast, so I usually have to add a splash more. If I want to cut back on oil, I swap in a few tablespoons of vegetable broth as it cooks.
5. Add the Bell Peppers
Once the eggplant is soft and golden, stir in the bell peppers. Let them cook for just a couple of minutes — you still want them a bit crisp.
6. Pour in the Sauce
Give the sauce one more stir (the cornstarch tends to settle), then pour it into the pan. Stir everything gently to coat. It thickens up in under a minute and gets glossy — that’s when it’s done.
7. Add Back the Tofu
Toss the tofu back in along with chopped green onions. Gently fold everything together so the tofu soaks up some of that sauce too.
How I Serve It
This dish is a no-brainer with fluffy white basmati rice or jasmine rice. But I’ve also had it with brown rice, quinoa, and even on top of ramen noodles once — that might’ve been my favorite.
Top with extra green onions and a sprinkle of sesame seeds if you’re feeling fancy. Sometimes I’ll add crushed peanuts for crunch.
If I’m serving a full dinner, I’ll start with a light miso soup or steamed dumplings. But most of the time, this dish is the main event.
Tips From My Kitchen
- Use less oil? Totally doable. Just use a splash of veggie broth when cooking the eggplant.
- Make it gluten-free? Switch the soy sauce for tamari. Everything else is naturally GF.
- Want it spicier? A little chili crisp or more sriracha goes a long way.
Storage + Reheating
Leftovers (if you have any!) keep well in the fridge for up to 4 days. I usually reheat mine in the microwave with a splash of water or toss it back in a hot skillet to crisp it up a bit.
Eggplant Tofu Stir Fry
This colorful stir fry brings together crispy tofu, tender eggplant, and bold Asian-inspired flavors in one satisfying dish. It’s sweet, savory, spicy—and just as good for a weeknight dinner as it is for leftovers the next day.
Ingredients
For the stir fry:
- 16 oz (450g) extra firm tofu
- 1 lb (450g) eggplant, quartered and sliced (skin on)
- 2 red bell peppers, chopped
- 3 tbsp chopped green onions (plus more for garnish)
- 3 cloves garlic, crushed
- 1 tbsp fresh ginger, minced
- ¼ tsp red pepper flakes
- 4 tbsp sesame oil (divided), plus more as needed
For the sauce:
- ¼ cup soy sauce
- 3 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
For serving (optional):
- Steamed basmati rice
- Extra green onions, chopped
- Sesame seeds
Instructions
- Start by pressing the tofu for about 30 minutes. If you don’t have a tofu press, place it between two plates with something heavy on top (like a cast iron pan). While the tofu is pressing, prep the rest of your ingredients.
- Once pressed, cut the tofu into cubes.
- In a bowl or measuring cup, whisk together all the sauce ingredients—soy sauce, maple syrup, sesame oil, sriracha, rice vinegar, and cornstarch—until smooth. Set aside.
- Heat 2 tablespoons of sesame oil in a large skillet or wok over medium-high heat. Add the tofu and pan-fry it until golden brown on all sides. Remove from the pan and set aside.
- Add the remaining sesame oil to the same pan. Toss in the garlic, ginger, red pepper flakes, and sliced eggplant. Cook until the eggplant becomes soft and lightly browned. Spread the eggplant out in a single layer so it cooks evenly. You may need to add a splash more oil—or a little vegetable broth if you want to use less oil—since eggplant soaks it up quickly.
- Once the eggplant is nearly cooked through, stir in the red bell peppers and sauté for another 2 minutes.
- Pour the sauce over the veggies and gently stir to coat everything. Let it simmer for a few minutes, just until the sauce thickens and clings to the vegetables.
- Return the tofu to the pan and add the green onions. Stir to combine everything gently.
- Serve hot over a bed of steamed rice and finish with extra green onions and a sprinkle of sesame seeds if you’d like.
Notes
- Fridge: Leftovers keep well for 4–5 days in an airtight container. Reheat in the microwave or a skillet.
- Gluten-Free Option: Swap soy sauce for tamari or gluten-free soy sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1836Total Fat 117gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 89gCholesterol 0mgSodium 1058mgCarbohydrates 54gFiber 21gSugar 26gProtein 186g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Eggplant tofu is one of those recipes that sneaks into your weekly rotation and refuses to leave. It’s colorful, packed with flavor, and surprisingly hearty. I’ve made it for friends, family, and just myself — and it always hits the spot.
If you try this one, let me know what you paired it with or if you added your own twist. It’s one of those dishes you can easily make your own, and honestly, I love hearing how others bring it to life in their kitchen.
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