Sticky Chinese Eggplant and Tofu
This one-pan Chinese Eggplant and Tofu Stir Fry tosses pan-fried eggplant and tofu slices in a sticky garlic sauce for a restaurant-quality meal you can make any night of the week! Vegan, Gluten-Free Option.
Servings 4 people
Calories 236kcal
Ingredients
For the eggplant:
- 2 Chinese eggplants cut into 1” slices (about 12 ounces)
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
For the Sauce:
- 1/4 cup low sodium tamari or sub soy sauce
- 1 tablespoon unseasoned rice vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon Chinese five spice
- 1/2 teaspoon black pepper or to taste
- 2 teaspoons cornstarch
- 3/4 cup warm water
For the Tofu and Stir Fry:
- Neutral oil for frying
- 16 ounces super firm tofu* cut into cubes or triangles
- Kosher salt for sprinkling
- 1 teaspoon ginger minced
- 5 cloves garlic roughly chopped
- 3 green onions sliced; white and green parts separated
- Thai basil for garnish (optional)
- Cooked rice for serving (optional)
Instructions
- Soak the Eggplant: Fill a large bowl most of the way with cold water, then mix in the salt. Transfer the eggplant slices into the water and submerge them completely, using a heavy plate or pot lid to weigh them down. Let soak for 15 minutes while you prep the sauce.
- Stir Fry Sauce: Add the tamari or soy sauce, vinegar, sugar, five spice, pepper, cornstarch, and water to a small bowl or measuring glass. Whisk until the brown sugar has dissolved and the cornstarch is mixed in; set aside.
- Coat the Eggplant: Drain the eggplant well and dry the soaking bowl. Transfer the eggplant to a clean kitchen towel and press until dry; return to the bowl and sprinkle the cornstarch on top. Toss the eggplant until it is equally coated in cornstarch; set aside.
- Fry the Tofu: Warm a generous amount of oil in a stainless steel or cast iron pan or wok over medium heat (there should be about 1/4” of oil across the bottom of the pan). Add the tofu and pan-fry for about 3 to 5 minutes on each side, until golden. Transfer to a paper towel-lined plate and sprinkle with salt; set aside.
- Fry the Eggplant: Add more oil to the pan if necessary; add the eggplant to the pan and quickly mix it to coat all sides with oil; pan-fry the eggplant for 8 to 10 minutes, stirring every 1 to 2 minutes. Remove from the pan and set aside.
- Aromatics: Add more oil to the pan if necessary; add the garlic, ginger, and white parts of the green onion to the pan and sauté for 45 to 60s seconds.
- Stir Fry: Return the tofu and eggplant to the pan. Give the stir fry sauce a final whisk and pour over the eggplant and tofu. Bring to a simmer and simmer for 5 to 7 minutes, stirring occasionally, until there is no sauce left at the bottom of the pan and the tofu and eggplant are evenly coated.
- Serve & Store: Serve the eggplant and tofu over white rice and top with the remaining green onion and Thai basil, if using. Enjoy warm; leftovers will keep in the fridge for up to 5 days.
Notes
- Eggplant: I recommend using Chinese eggplant (long and thin) for this recipe, but it will work with globe eggplant as well!
- Gluten-Free: This recipe is gluten-free if you use tamari (naturally gluten-free) or a gluten-free soy sauce
- Note: Nutrition facts are only an estimate and include 3 tablespoons of cooking oil, but this may vary based on your pan
Nutrition
Calories: 236kcal | Carbohydrates: 21g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1472mg | Potassium: 525mg | Fiber: 4g | Sugar: 11g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg