Chinese Eggplant Tofu Stir-fry

A plate of eggplant tofu stir-fry with a pair of chopsticks, rice, sesame seeds, and green onion beside.

5 from 1 vote

Got 30 minutes? Skip the takeout and make this Chineseeggplant tofu stir-fry instead! Featuring creamy eggplant and juicy tofu coatedin a rich, umami-packed sauce, this dish will have everyone coming back forseconds.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Side Dish

Cuisine: Chinese

Diet: Vegan, Vegetarian

Servings: servings

Calories: 158kcal

Author: Meesha

Equipment

non-stick wok

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

*Eggplant - 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.

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 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.

Storing - 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.

Nutrition