This Eggplant Tofu recipe is a flavorful and wholesome stir-fried dish that is packed with vegetable and perfect for a weeknight dinner. It’s naturally vegan and can be made gluten-free. The dish features crispy tofu and pan-fried eggplants in a spicy, sweet, salty, and savory sauce that is bursting with flavor. It pairs well with Jasmine rice or basmati rice and can be prepared in around 30 minutes, making it a convenient and delicious option for busy evenings.
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Eggplant is one of my all-time favorite vegetables. I simply adore its versatility and the different ways in which it can be prepared – from the North Indian baingan bharta and Brinjal fry to the Middle Eastern baba ganoush and the Gujarati stuffed eggplant.
One of the cuisines where I find eggplant to be particularly delicious is Thai cuisine. I am a big fan of Thai food for its bold flavors and abundance of vegetarian options. While I love Thai curries, I also enjoy their vegetarian sides, such as broccoli, green beans, and, of course, eggplant.
One of my top picks for Thai eggplant dishes is the Eggplant Tofu stir-fry. The eggplant and tofu in this recipe are coated in a sweet, spicy, and umami sauce that adds a burst of flavor to the entire dish. It’s undoubtedly one of my favorite stir-fry dishes to prepare and enjoy.
However, there are two essential elements to keep in mind when preparing this dish. Firstly, if possible, use Chinese or Japanese eggplant for the best results. Secondly, it’s crucial to use Thai basil. Don't use Italian basil. Thai basil adds a unique and much-needed flavor to this dish that cannot be substituted by sweet basil.
Cooking the eggplant and tofu can take some time, but it’s well worth the effort. Once that’s done, all you need to do is mix the veggies and the sauce together, and voila! The dish is ready to enjoy in 30 minutes. It makes for a fantastic vegetarian meal and pairs perfectly with other Thai dishes like the Vegan Thai panang curry.
So, next time you’re planning a Thai-inspired menu, be sure to add this Eggplant Tofu stir-fry to your list of must-have dishes. You won’t regret it!
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Eggplant: I love Japanese or Chinese eggplant for it's mild sweetness and because it tends to not have as many seeds. Make sure to pick eggplants that are firm to the touch and have glossy skin. Of course, you can use your favorite variety of eggplant.
- Tofu: Feel free to use firm or extra firm tofu. Before cooking we press it so that it's as firm as it can get. This results in the best texture after stir frying. If you can get vacuum packed super firm tofu then you can even skip pressing it
- Red bell pepper: For the crunch and color. You can substitute it with green, orange or yellow bell pepper.
- Cornstarch: thickens the sauce.
- Sesame oil: You’ll need around ⅓ cup of oil to pan-fry all of the ingredients. This may seem like a lot, but remember that eggplant is the most absorbing vegetable out there, and it tends to easily stick to the pan if you don’t use enough fat.
- Sriracha sauce: It's a hot sauce made with chili peppers. It can be found in the Asian section of your local grocery store, or you can order it online on Amazon.
- Maple syrup: This helps balance out the rest of the flavors in the sauce, without making it overly sweet.
- Soy sauce: For adding saltiness and umami.
- Rice vinegar: For adds tanginess and acidity.
- Garlic and ginger: Using freshly minced ginger and garlic is essential for making this eggplant tofu recipe.
- Thai green chilies: For the spice kick. You can substitute it with jalapenos, serranos or any spicy chilies.
- Thai basil: For the herby flavors.
Step by step process
Pre-prep
Press the tofu for 30 minutes. Take the tofu in a kitchen towel, and place it on a plate, then stack something heavy on top like a heavy pot. Or use tofu press. When the tofu is pressed cut it into 1 inch cubes.
Wash and dry the eggplant. Remove the tops from the Chinese eggplants. Cut the eggplants into half lengthwise. Then cut them diagonally into ¾ inch width and 2 inch length. Keep them aside.
Make Sauce
Add soy sauce, maple syrup, ginger, garlic, green chilies, sriracha sauce, rice vinegar and cornstarch to a measuring jug and whisk it up into a sauce.
Pan fry
Heat 1.5 tablespoon oil in a wide wok/pan. Add tofu pieces and pan fry them on medium heat for about 10 minutes or until golden color. Make sure to stir occasionally. Once golden take out tofu tofu into a plate.
Note - use wide well seasoned cast iron pan or non stick pan.
In same pan, heat 2.5 tablespoon oil. Add eggplant pieces and pan fry them on low to medium heat until tender. Make sure to stir occasionally for even cooking. Once eggplants are cooked, take out into same plate as tofu.
Note - You may need some more oil during cooking as eggplant absorbs the oil quickly. So add some more oil. Or you can add ¼ cup of vegetable stock or water during cooking, if you prefer to use less oil.
In same wok/pan heat ½ tablespoon oil. Add red bell peppers and cook for 2 minutes, stirring occasionally. Take them out in same plate.
Make stir fry
Pour over the sauce in a wok. Add green onions and salt. Let it cook for a minute. Then add tofu, eggplant, bell pepper, thai basil. Gently toss and stir to evenly coat the veggies with the sauce.
Cook about 2 minutes or until the sauce has thickened and everything is evenly coated. Switch off the flame.
- Serve hot over Jasmine rice or basmati rice topped with chopped green onions. You can sprinkle sesame seeds too. Enjoy!!
Storage
If you have leftovers, keep in mind that the crispy tofu will get soft from sitting in the sauce but otherwise, store in an airtight container for up to 5 days in the refrigerator. To reheat, pop it in the microwave or stovetop! This recipe is not freezer-friendly.
Notes and tips
- Be mindful of the thickness of the eggplant slices. If they are too thick or too thin, the recipe may not turn out as expected.
- It’s also possible to bake the eggplant for this recipe. While I haven’t tried this method myself, I don’t see any reason why it wouldn’t work.
- You may need to adjust the quantity of sriracha sauce and thai green chilies depending on how spicy you want.
- You can use bok choy, baby corn, snap peas, broccoli or any type of vegetable of your choice.
- Use tamari for a gluten-free option, or coconut aminos.
- You can also use brown sugar or white sugar instead of maple syrup.
- Arrowroot starch is a good substitute for cornstarch.
- Pressing the tofu is a key step in this eggplant tofu recipe. Pressing makes the tofu chewy and helps it crisp up when frying. To save some time, you can do it up to 2 days in advance. Transfer it to an airtight container and store it in the fridge to keep it fresh.
- Prepare all the ingredients before cooking. This is a fast-paced recipe with a couple of steps so chopping everything ahead of time makes it so much easier to follow.
- If you want to take this recipe to the next level, deep fry the tofu and eggplant.
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Eggplant Tofu Stir-Fry Recipe
Ingredients
- ¼ cup Soy Sauce
- 3 Tablespoons Maple Syrup
- 1 Tablespoon Sriracha Sauce
- 1 tablespoon freshly grated Garlic
- 1 tablespoon finely chopped thai green chilies Adjust according to your taste
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Cornstarch
- 1 Tablespoon grated Ginger
- 1 cup of water
- 16 ounces Firm Tofu 450g
- 480 gram Eggplant
- 1 Medium Red Bell Peppers Sliced
- 5 stalks of Green Onions Chopped
- 5 tablespoon sesame oil
- 1 teaspoon salt or to taste
- ½ cup thai basil roughly chopped
Method
- Press the tofu for 30 minutes. Take the tofu in a kitchen towel, and place it on a plate, then stack something heavy on top like a heavy pot. Or use a tofu press.
- When the tofu is pressed, cut it into 1-inch cubes.
- Wash and dry the eggplant. Remove the tops from the Chinese eggplants. Cut the eggplants into half lengthwise. Then, cut them diagonally into ¾ inch width and 2-inch length. Keep them aside.
- Add soy sauce, maple syrup, ginger, garlic, green chilies, sriracha sauce, rice vinegar, and cornstarch to a measuring jug and whisk it up into a sauce.
- Heat 1.5 tablespoon oil in a wide wok/pan. Add tofu pieces and pan-fry them on medium heat for about 10 minutes or until golden. Stir occasionally.
- Note - use a wide well, seasoned cast iron or nonstick pan.
- Once golden, take out the tofu onto a plate.
- In the same pan, heat 2.5 tablespoon oil. Add eggplant pieces and pan-fry them on low to medium heat until tender. Stir occasionally to ensure even cooking.
- Note - You may need more oil during cooking as eggplant absorbs the oil quickly. So add some more oil. Or you can add ¼ cup of vegetable stock or water during cooking if you prefer less oil.
- Once eggplants are cooked, take them out onto the same plate as tofu.
- In the same wok/pan, heat ½ tablespoon oil. Add red bell peppers and cook for 2 minutes, stirring occasionally. Transfer them to the same plate.
- Pour over the sauce in a wok. Add green onions and salt. Let it cook for a minute. Then add tofu, eggplant, bell pepper, and thai basil. Gently toss and stir to evenly coat the veggies with the sauce.
- Cook for about 2 minutes or until the sauce has thickened and everything is evenly coated. Switch off the flame.
- Serve hot over Jasmine rice or basmati rice topped with chopped green onions. You can sprinkle sesame seeds too. Enjoy!!
Nutrition
Notes
- Be mindful of the thickness of the eggplant slices. The recipe may not turn out as expected if they are too thick or too thin.
- It's also possible to bake the eggplant for this recipe. While I haven't tried this method myself, I don't see any reason why it wouldn't work.
- You may need to adjust the quantity of sriracha sauce and thai green chilies depending on how spicy you want.
- You can use bok choy, baby corn, snap peas, broccoli, or any vegetable you choose.
- Use tamari for a gluten-free option or coconut aminos.
- You can also use brown sugar or white sugar instead of maple syrup.
- Arrowroot starch is a good substitute for cornstarch.
- Pressing the tofu is a key step in this eggplant tofu recipe. Pressing makes the tofu chewy and helps it crisp up when frying. You can do it up to 2 days in advance to save some time. Transfer it to an airtight container and store it in the fridge to keep it fresh.
- Prepare all the ingredients before cooking. This is a fast-paced recipe with a couple of steps so chopping everything ahead of time makes it so much easier to follow.
- If you want to take this recipe to the next level, deep fry the tofu and eggplant.
Private Notes
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Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm regards,
Dhwani.
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