Eggplant Tofu

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

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:

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.

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.

• 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.

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.

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.

Storing Instructions

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

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!