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    Home » Entrees

    Eggplant Tofu

    Published: Jul 22, 2022 Updated: Jul 24, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Eggplant Tofu Stir Fry

    This eggplant tofu stir fry is spicy, sweet, salty, savory, veggie packed and loaded with flavor! You’ll definitely come back for seconds.

    Eggplant tofu stir fry with rice in a black bowl.

    We happened to have some delicious eggplant on hand so decided to adapt our vegan stir fry recipe to make a simplified eggplant tofu stir fry where eggplant and tofu are the stars of the show!

    And it came out so well, it’s pretty much my new favorite dinner. The flavor in each bite is just next level. While you’re eating your first bowl you’re planning to go back for the second!

    It’s also really easy to make so it’s a perfect weeknight dinner.

    For more eggplant recipes try our baba ganoush, eggplant dip, vegan eggplant parmesan and vegan moussaka.

    Ingredients You’ll Need:

    Ingredients for eggplant tofu stir fry.

    Ingredient Notes

    • Extra firm tofu – is best to use. We also 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.
    • Sesame oil – is a high smoke point oil, so we do the bulk of our stir frying with this oil. Feel free to switch this for a different oil with a high smoke point.
    • Toasted sesame oil – goes in our sauce, it doesn’t have a high smoke point, but it doesn’t need to because it’s part of the sauce and only goes in at the end.
    • Cornstarch – thickens the sauce.
    Eggplant tofu stir fry with rice in a black bowl.

    How To Make Eggplant Tofu Stir Fry

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Press the tofu for 30 minutes, ideally using a tofu press. Alternatively you can place the tofu on a plate, with another plate on top of it and then stack something heavy on top like a heavy pot.
    • When the tofu is pressed cut it into cubes.
    Tofu pressing and then cut into cubes.
    • Add soy sauce, maple syrup, toasted sesame oil, sriracha sauce, rice vinegar and cornstarch to a measuring jug and whisk it up into a sauce.
    Sauce ingredients added to measuring jug and whisked.
    • Add 2 tablespoons of sesame oil to a pan or wok, add tofu and fry until the tofu is golden on both sides.
    • Remove the tofu from the pan.
    Tofu added to work and fried.
    • Add another 2 tablespoons of sesame oil to the pan, add crushed garlic, minced ginger, red pepper flakes and sliced eggplant and fry until the eggplant is cooked. Try to lay the eggplant out in an even layer along the bottom of your wok or pan so that it cooks evenly.
    • Add more oil as needed during cooking as eggplant absorbs the oil quickly. Alternatively, add small amounts of vegetable stock during cooking, if you prefer to use less oil.
    Eggplant added to wok and fried.
    • Add red bell peppers and cook for 2 minutes.
    Sliced bell peppers added to wok and stir fried.
    • Pour over the sauce and gently toss and stir to evenly coat the veggies with the sauce.
    • Cook until the sauce has thickened and everything is evenly coated.
    Sauce added to wok and mixed in.
    • Add the tofu back to the pan, along with chopped green onions and gently toss to mix them in.
    Tofu and sliced green peppers added to wok and mixed in.

    How To Serve Eggplant Tofu

    Serve it over basmati rice, topped with chopped green onions and a sprinkle of sesame seeds.

    If you’re looking for an appetizer then our vegan miso soup would fit the bill perfectly.

    Eggplant tofu stir fry with rice in a black bowl.

    Chef’s Tips

    Reduce the oil – if you want to reduce the oil in this recipe then you can add vegetable stock to the eggplant while it stir fries instead of adding extra oil.

    Make it gluten free – simply switch the soy sauce for a gluten free soy sauce or use tamari.

    Eggplant tofu stir fry with rice in a black bowl.

    Storing Instructions

    Eggplant tofu stir fry stores really well in the fridge (covered) for 4-5 days. Reheat in the microwave.

    Forkful of eggplant tofu.

    More Vegan Asian-Inspired Recipes

    1. Vegan Stir Fry
    2. Tofu Stir Fry
    3. Vegan Katsu Curry
    4. General Tso’s Tofu
    5. Kung Pao Tofu
    6. Teriyaki Tofu

    Did you make this recipe? Be sure to leave a comment and rating below!

    Eggplant tofu stir fry with rice in a black bowl.

    Eggplant Tofu Stir Fry

    This eggplant tofu stir fry is spicy, sweet, salty, savory, veggie packed and loaded with flavor! You'll definitely come back for seconds.
    5 from 12 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian-Inspired
    Diet: Vegan
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 4
    Calories: 325kcal
    Author: Alison Andrews

    Ingredients

    Stir Fry:

    • 4 Tablespoons Sesame Oil Divided, plus more as needed
    • 16 ounces Extra Firm Tofu (450g)
    • 3 Cloves Garlic Crushed
    • 1 Tablespoon Minced Ginger
    • ¼ teaspoon Red Pepper Flakes
    • 1 pound Eggplant (450g) Quartered and sliced with peel on
    • 2 Medium Red Bell Peppers Chopped
    • 3 Tablespoons Green Onions Chopped

    Sauce:

    • ¼ cup Soy Sauce (60ml)
    • 3 Tablespoons Maple Syrup
    • 1 Tablespoon Toasted Sesame Oil
    • 1 Tablespoon Sriracha Sauce
    • 1 Tablespoon Rice Vinegar
    • 1 Tablespoon Cornstarch

    Serving (Optional):

    • Basmati Rice
    • Green Onions Chopped
    • Sesame Seeds
    Prevent your screen from going dark

    Instructions

    • Press the tofu for 30 minutes, ideally using a tofu press. Alternatively you can place the tofu on a plate, with another plate on top of it and then stack something heavy on top like a heavy pot.
    • When the tofu is pressed cut it into cubes.
    • Add soy sauce, maple syrup, toasted sesame oil, sriracha sauce, rice vinegar and cornstarch to a measuring jug and whisk it up into a sauce.
    • Add 2 tablespoons of sesame oil to a pan or wok, add tofu and fry until the tofu is golden on both sides. Remove the tofu from the pan.
    • Add another 2 tablespoons of sesame oil to the pan, add crushed garlic, minced ginger, red pepper flakes and sliced eggplant and fry until the eggplant is cooked. Try to lay the eggplant out in an even layer along the bottom of your wok or pan so that it cooks evenly.
    • Add more oil as needed during cooking as eggplant absorbs the oil quickly. Alternatively, add small amounts of vegetable stock during cooking, if you prefer to use less oil.
    • Add red bell peppers and cook for 2 minutes.
    • Pour over the sauce and gently toss and stir to evenly coat the veggies with the sauce.
    • Cook until the sauce has thickened and everything is evenly coated.
    • Add the tofu back to the pan, along with chopped green onions and gently toss to mix them in.
    • Serve over basmati rice, topped with chopped green onions and a sprinkle of sesame seeds.

    Notes

    1. Extra firm tofu – is best to use. We also 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 skip pressing it.
    2. Prep time – includes pressing the tofu. While the tofu is pressing you can prepare all the other ingredients. 
    3. Make it gluten free: Simply switch the soy sauce for a gluten free soy sauce or use tamari.
    4. Storing: It stores really well in the fridge (covered) for 4-5 days. Reheat in the microwave.
    5. Nutritional information – excludes rice. 

    Nutrition

    Serving: 1Serve | Calories: 325kcal | Carbohydrates: 27g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Sodium: 977mg | Potassium: 660mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1976IU | Vitamin C: 83mg | Calcium: 77mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Betty Ellis says

      January 06, 2023 at 8:03 am

      My granddaughter and I made this tonight and we all loved it. The flavor was delicious with the tofu and veggies mixed with the easy to prepare sauce. My husband is not a tofu fan and liked it. Yea! I’ll be making this again. Thank you.

      Reply
      • Alison Andrews says

        January 13, 2023 at 2:57 pm

        So happy to hear that Betty! Thanks for posting!

        Reply
    2. Anon says

      January 05, 2023 at 6:57 pm

      Really easy to make and yummy.5 stars

      Reply
      • Alison Andrews says

        January 13, 2023 at 2:58 pm

        Thanks so much for the great review!

        Reply
    3. Stacey says

      September 23, 2022 at 1:17 am

      We loved this so much! Absolutely delicious 😋5 stars

      Reply
      • Alison Andrews says

        September 23, 2022 at 11:14 am

        So happy to hear that Stacey! Thanks so much!

        Reply
    4. Elaine says

      September 08, 2022 at 11:40 pm

      I made this for dinner tonight, so delicious! I’ll definitely make it again. Thank you!5 stars

      Reply
      • Alison Andrews says

        September 09, 2022 at 10:34 am

        Fantastic! Thanks for the awesome review Elaine!

        Reply
    5. Anna says

      July 24, 2022 at 9:51 am

      Definitely going to be a regular for me! One of the best ways to use tofu!5 stars

      Reply
    6. Karen says

      July 23, 2022 at 4:02 am

      Hello, Alison. Possible correction to recipe instructions. Should Step 8 read “…coat the veggies…” instead of “…coat the tofu and veggies…”?

      Reply
      • Alison Andrews says

        July 24, 2022 at 12:17 pm

        Yes indeed! Thanks so much for letting us know, typo corrected!

        Reply
    7. Anne says

      July 22, 2022 at 5:41 pm

      Would you recommend peeling the eggplant? I often find it too tough.

      Reply
      • Alison Andrews says

        July 24, 2022 at 12:11 pm

        Hi Anne, we didn’t peel it and don’t think it’s needed, but if you prefer it that way you can certainly go ahead.

        Reply
    8. Hazel says

      March 04, 2020 at 12:33 am

      Love this recipe, made it a few times now, it’s a winner, a definite weekly favourite, thank you5 stars

      Reply
      • Alison Andrews says

        March 04, 2020 at 12:53 pm

        So happy to hear that Hazel! Thanks so much for posting. 🙂

        Reply
    9. Laura says

      September 11, 2019 at 2:05 am

      This is my new go-to recipe for eggplant! Flavorful and mild. Reminds me of my aunt’s gourmet food when I was a kid. I used quinoa instead of rice, it was great!5 stars

      Reply
      • Alison Andrews says

        September 11, 2019 at 9:08 am

        Thanks so much for sharing and the awesome review Laura. 🙂

        Reply
    10. Anna Andrews says

      January 03, 2018 at 5:35 pm

      Healthy, hearty, tasty! Another special vegan and gluten-free meal5 stars

      Reply

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