Got 30 minutes? Skip the takeout and make this Chinese eggplant tofu stir-fry instead! Featuring creamy eggplant and juicy tofu coated in a rich, umami-packed sauce, this dish will have everyone coming back for seconds.
It's satisfying on its own, but I love turning it into a whole feast by pairing it with spicy Asian cucumber salad, vegan wontons, and rice (or fried rice like my Thai vegetable fried rice).
In Malaysia, eggplant dishes are almost always deep-fried. However, it can be challenging to get it right and might result in soggy eggplants. Hence, I came up with a fuss-free and healthier alternative: pan-frying them!
Just like in my Chinese eggplant, these pan-fried eggplants have crispy edges and are soft and creamy on the inside. Serve it with rice or noodles, like my vegetable fried bee hoon or oyster sauce noodles, for a hearty and satisfying meal that's ready in no time.
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💚Why you will love Chinese eggplant tofu
- A healthier alternative to Chinese takeout
- Eggplants are pan-fried instead of deep-fried, which means they will turn out creamy and tender instead of soggy
- A filling dish packed with protein and vegetables
- Simple to prepare and is ready in 30 minutes
🧄What you will need
- Extra firm or firm tofu - Press it using a tofu press or by stacking something heavy on top before using. This removes excess water to yield the crispiest tofu.
- Cornstarch - A must for crispy tofu. It absorbs excess moisture, thus promoting browning.
- Eggplants - Chinese or Japanese eggplant works best, as they tend to be less bitter and have a better texture compared to globe eggplant. You can find them in some groceries or Asian markets.
- Oyster sauce - Go for a vegan oyster sauce, like this Lee Kum Kee's stir-fry sauce, to keep this recipe vegan.
- Sesame oil - Used for cooking and in stir-fry sauce to add a pleasant nutty flavor. Opt for a higher quality one, like Kadoya's sesame oil, for the best flavor.
See the recipe card for full information on ingredients and quantities.
✨Ingredient substitutions and add-ins
- Make it gluten-free - Use a gluten-free soy sauce and oyster sauce.
- Use other vegetables - Instead of only eggplant, you could also add other veggies you have on hand! Sliced bell peppers, blanched broccoli, cauliflower, and green beans are some great choices.
- Spice it up - Add a generous pinch of red pepper flakes or a drizzle of sriracha to the stir-fry sauce.
🔪How to make eggplant tofu stir-fry
Step 1: In a small bowl, combine all seasonings to make the stir-fry sauce.
Step 2: In a large bowl, combine eggplant slices along with salt and toss to mix. Let it sit for 10-15 minutes. Rinse well and pat dry with paper towels after salting eggplants.
Step 3: While the eggplant is salting, combine the tofu with cornstarch and salt.
Step 4: Then, pan-fry them in a large wok/skillet for 2-3 minutes on each side over medium-high heat, or until most sides are browned. Set aside.
Step 5: Add cornstarch to salted eggplant, then toss to coat.
Step 6: Pan-fry tofu in oil for 2-3 minutes on each side, or until eggplants are fork tender. Set aside.
Step 7: Saute garlic and ginger until fragrant.
Step 8: Add tofu, eggplant, and stir-fry sauce back to the pan. Fry until everything is hot, and plate up your eggplant tofu stir-fry!
✅Helpful tips
- Prevent eggplants from browning - Once sliced, eggplant will oxidize and turn brown quickly. If not cooking immediately, soak them in water until ready to use.
- Cook in batches - This ensures the eggplant slices cook and crisp up properly.
- Bake your eggplants - Preheat oven to 240C (350F). Add a tablespoon of oil along with cornstarch when coating tofu. Arrange them on a lined baking sheet, and bake them for 15-20 minutes, or until golden brown.
- Storing leftover - Leftover Chinese eggplant tofu can be refrigerated for 3-4 days in an airtight container. Heat them in the microwave or skillet with some oil before enjoying.
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🍚How to serve
As this recipe is incredibly flavorsome, it is great served with plain rice or congee (like my brown rice congee or rice cooker congee).
If I have some time, I will also thaw some of my tofu dumplings or vegan egg rolls to go with it. Or you could do soups like my Chinese vegetable soup or napa cabbage soup.
❄️Storing leftover
Leftover eggplant tofu stir-fry can be refrigerated for 4-5 days in an airtight container.
To reheat, you can heat them in the microwave at 30-second bursts. Or, add leftovers to a lightly oiled pan, and heat until warm. Add a splash of water if the mixture looks dry.
?Commonly asked questions
Sliced eggplants will turn brown after being exposed to air for a while, as they undergo oxidation. To prevent eggplant from browning, soak your eggplant in water until ready to cook.
However, if your eggplant already has large brown spots once sliced, it might have gone bad. Toss it if it shows other signs of spoilage, like being mushy, slimy, or having molds.
Salting eggplants is a common technique used to draw out excess moisture from the eggplants. By doing that, eggplants absorb less oil during frying and reduce sogginess. Salting also helps soften eggplants and improve their texture.
Salting is especially important when using regular globe eggplants, as it helps remove some bitterness. If using Chinese or Japanese eggplant, salting is optional, but will significantly improve their texture by drawing out excess water.
Do rinse your eggplant slices well after salting to remove excess salt, preventing the dish from being too salty.
Whether to peel an eggplant or not will depend on the type of eggplant used. If you are using regular globe eggplant, it is best to peel them as the skin is thicker and harder to chew.
Chinese and Japanese eggplants naturally have thinner and softer peel. Hence, peeling them is not necessary.
🍽️More Chinese stir-fry recipes
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📖 Recipe
Chinese Eggplant Tofu Stir-fry
Equipment
Ingredients
Stir-fry sauce
- 1 tablespoon vegetarian oyster sauce or regular
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari/shoyu
- 1 teaspoon sesame oil
- 1 teaspoon sugar
For eggplant
- 1 lb Chinese eggplant or Japanese eggplant, sliced (450g)*
- 2 tablespoons cornstarch
- ½ teaspoon salt
For tofu
- 1 block extra-firm tofu or firm tofu drained, pressed, and cubed
- 1 tablespoon cornstarch
- ½ teaspoon salt
Rest of the ingredients
- 2 teaspoon minced ginger
- 3 cloves garlic
Instructions
- In a small bowl, combine all seasonings to make the stir-fry sauce.
Prepping and cooking eggplant
- In a large bowl, combine eggplant slices along with salt and toss to mix. Let it sit for 10-15 minutes.
- Rinse well and pat dry with paper towels after salting eggplants.
- Mix in cornstarch, and toss to combine.
- Heat a tablespoon of oil in a pan, and place eggplant in one layer. Pan-fry for 2-3 minutes on each side or until eggplants are fork tender. You might need to cook them in batches. Remove from pan.
Prepping and cooking tofu (while eggplant is salting)
- Combine tofu cubes, cornstarch, and salt in a container. Place the lid on a toss until the starch and salt are well distributed.
- Heat ½ tablespoon of oil in a wok. Pan-fry tofu cubes on each side for 2-3 minutes, or until most sides are browned. Set aside.
Putting everything together
- In the same pan, saute garlic and ginger until fragrant, around 1 minute.
- Add tofu, eggplant, and stir-fry sauce to the pan. Stir to mix and fry until everything is hot. Your eggplant tofu stir-fry is ready to be served!
Notes
- Prevent eggplants from browning - Once sliced, eggplant will oxidize and turn brown quickly. If not cooking immediately, soak them in water until ready to use to prevent them from oxidizing.
- Bake your eggplants - Preheat oven to 240C (350F). Add a tablespoon of oil along with cornstarch when coating tofu. Arrange them on a lined baking sheet, and bake them for 15-20 minutes, or until golden brown.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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