Tofu and Eggplant Stir Fry

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The other night we went to our friends’ house for dinner who were vegetarians. I know Tali is a great vegetarian cook since she is a vegetarian, but sometimes I still find it challenging to come up with a good hearty vegetarian meal if I don’t consult Tali first. But I think this asian inspired dish is great and you can get your vegetables and proteins all in one dish!!

Eggplant and Tofu Stir Fry

3 medium asian (either chinese or japanese) eggplants sliced in half and cut in 1 inch pieces
1 package Extra Firm Tofu cut into 1 inch cubes
3 garlic cloves minced
1/4 cup + 1 tablespoon soy sauce
1 1/2 teaspoons grated fresh ginger
2 tablespoons rice vinegar
1 1/2 tablespoons dark brown sugar
1 tablespoon honey
2 tablespoons corn starch
1/2 cup vegetable broth or water
3 green onions chopped
Salt
Pepper
1 tablespoon olive oil
Cooking spray

Preheat oven to 400 degrees

Spray cooking spray in a large pan and when pan is hot add tofu. Sear tofu on all sides. Once tofu is seared place in oven for 15 minutes.

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While tofu is in the oven, pour 1 tablespoon of olive oil into pan. When oil is hot, add the eggplant and cook until eggplant is cooked through. You can usually tell when eggplant is cooked when it has become softer and turns brownish in color. Remove eggplant from pan. Add the garlic, ginger and green onions. Cook for 2-3 minutes until all the ingredients are cooked. Add a 1/2 cup of vegetable broth or water and let it come to a boil. While ingredients are cooking in a separate bowl mix soy sauce, rice vinegar, brown sugar, honey and corn starch. When honey and cornstarch are dissolved add the sauce to the pan and when the sauce is thickened, add the eggplant and tofu back to the pan.  Coat eggplant and tofu with all the sauce and serve.

17 Comments

  1. marsha says:

    this dish is amazing. tudy brought it to my house. i even ate left overs for breakfast this morning. i cant wait to try making it.

  2. tudy says:

    Marsha I’m so happy you liked it!! The first paragraph was inspired by you. I should call it the Marsha dish from now on. I need to get the salmon recipe from you because it was delish!

  3. marsha says:

    Just curious…have you ever tried the recipe with regular eggplant? I have 2 regular eggplants in my fridge so I might try this out. I never cooked with Japanese eggplant. I will buy some and give it a try…. My favorite is Chinese eggplant. I like the shape! So easy to chop up!

    thanks for the recipe!

  4. tudy says:

    Hey Marsha. I haven’t tried making it with regular eggplant because they are usually really bitter when you want to cook them right away. If you salt them and leave them out so the bitterness drains it will probably work! If you try it let me know how it turns out.

    Also, this recipe will def. work with chinese eggplant. I think the only difference between chinese and japanese eggplants is that chinese eggplant is lighter in color than japanese eggplant and the japanese eggplant is slightly more bitter. So it will for sure work with either chinese or japanese! Might actually be better with chinese!

  5. tudy says:

    I just modified the recipe so you can use either chinese or japanese eggplants! :)

  6. marsha says:

    hey tudy :) so i tried to make this on Saturday. I didn’t have asian eggplants or green onions. Instead I used a regular eggplant and I carmelized a regular onion. Not bad. I think the original recipe is best, but on a rainy Saturday if you don’t feel like going to the store and you are watching a baby… this was a good substitution! Thanks for the awesome recipe. We even loved the left overs.

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  13. Thank you. I’m supposed to cook for my new vegetarian girlfriend next weekend and have absolutely no idea what to make! I found a loadlots of recipes at this vegetarian recipe site but with so mnay to choose from I just got confused. Do you have any recommendations, like .. the tastiest vegetarian recipe, ever, or something?! Thanks in advance! I’m so clueless about this vegetarian stuff

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