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
Did you make this recipe? Be sure to leave a comment and rating below!
Eggplant Tofu Stir Fry
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
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
- 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.
- Prep time – includes pressing the tofu. While the tofu is pressing you can prepare all the other ingredients.
- Make it gluten free: Simply switch the soy sauce for a gluten free soy sauce or use tamari.
- Storing: It stores really well in the fridge (covered) for 4-5 days. Reheat in the microwave.
- Nutritional information – excludes rice.
Yum! I made this tonight for my family. We eat meat but you’d never miss it in this recipe. There was so much flavour and it was really satisfying. It tasted like something from a restaurant. I’ll have to look at more of your recipes. Thanks!
That’s great Amy! Thanks so much for your great review!
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.
So happy to hear that Betty! Thanks for posting!
Really easy to make and yummy.
Thanks so much for the great review!
We loved this so much! Absolutely delicious 😋
So happy to hear that Stacey! Thanks so much!
I made this for dinner tonight, so delicious! I’ll definitely make it again. Thank you!
Fantastic! Thanks for the awesome review Elaine!
Definitely going to be a regular for me! One of the best ways to use tofu!
Hello, Alison. Possible correction to recipe instructions. Should Step 8 read “…coat the veggies…” instead of “…coat the tofu and veggies…”?
Yes indeed! Thanks so much for letting us know, typo corrected!
Would you recommend peeling the eggplant? I often find it too tough.
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.
Love this recipe, made it a few times now, it’s a winner, a definite weekly favourite, thank you
So happy to hear that Hazel! Thanks so much for posting. 🙂
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!
Thanks so much for sharing and the awesome review Laura. 🙂
Healthy, hearty, tasty! Another special vegan and gluten-free meal