Vegan Stir-Fried Garlic Tofu and Eggplant
Description
This savory and satisfying vegan stir-fry brings together golden crispy tofu and silky-soft eggplant in a rich garlic sauce. The dish balances umami and sweetness with a slight spicy kick, making it a perfect main or side served over rice or noodles. It’s packed with plant-based protein and fiber, making it as nourishing as it is delicious.
Ingredients (Serves 4)
For the stir-fry:
1 block (14 oz / 400g) extra-firm tofu, pressed and cubed
2 medium Japanese or Chinese eggplants, sliced into 1/2-inch thick rounds or half-moons
3 tbsp neutral oil (e.g., avocado, canola, or vegetable)
1 tbsp cornstarch (for crisping tofu)
6 cloves garlic, minced
1 inch ginger, minced (optional)
2 green onions, sliced
1 tsp chili flakes or 1 fresh red chili (optional)
For the sauce:
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp maple syrup or brown sugar
1/4 cup vegetable broth or water
1 tsp cornstarch mixed with 1 tbsp water (slurry)
Instructions
1. Prepare the tofu:
Press the tofu for 15–30 minutes to remove excess moisture.
Cut into bite-sized cubes and gently toss with 1 tbsp cornstarch.
Heat 1.5 tbsp oil in a pan or wok over medium-high heat. Add tofu and pan-fry until golden and crispy on all sides (about 10 minutes). Remove and set aside.
2. Cook the eggplant:
Add remaining oil to the pan. Add eggplant and stir-fry until soft and golden, about 6–8 minutes. Add a splash of water if needed to help them cook through.
3. Aromatics and sauce:
Push eggplant to the side. Add a touch more oil if needed, then add garlic, ginger, and chili. Stir-fry for 30 seconds until fragrant.
Return tofu to the pan. Pour in sauce ingredients (except cornstarch slurry). Stir well to coat everything.
Add cornstarch slurry and stir for another 1–2 minutes until the sauce thickens.
4. Finish and serve:
Toss in green onions. Adjust seasoning to taste.
Serve hot over steamed jasmine rice, brown rice, or noodles.
Total Time
Task Time
Prep (pressing, chopping) 20–30 min
Cooking 20 min
Total 40–50 min
Nutritional Information (Approximate per serving)
Nutrient Amount
Calories 280 kcal
Protein 14g
Fat 15g
Carbohydrates 20g
Fiber 6g
Sugar 6g
Sodium 650mg
Cholesterol 0mg (vegan)
Values will vary depending on exact ingredients and brands used.
Common Questions & Answers
Q: Can I air-fry or bake the tofu instead of pan-frying?
A: Yes! Air-fry at 375°F (190°C) for 15 minutes, or bake at 400°F (200°C) for 25–30 minutes until golden, flipping halfway through.
Q: Can I use another type of eggplant?
A: Japanese or Chinese eggplants are best for tenderness and less bitterness, but globe eggplant can work if salted and drained beforehand.
Q: Is this recipe gluten-free?
A: Use gluten-free tamari instead of soy sauce and a gluten-free hoisin sauce to make it fully gluten-free.
Q: Can I make this ahead of time?
A: Yes. Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.
Q: What can I serve with this dish?
A: Jasmine rice, quinoa, brown rice, rice noodles, or even lettuce wraps.