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Chinese eggplant and tofu recipe in a savory garlic-soy sauce. This tofu and eggplant recipe is the perfect weekday meal and ready in under 30 minutes!
Table of contents
What You'll Need:
Eggplant (preferably Chinese Eggplant)
Green bell pepper
Tofu (extra-firm)
Garlic Cloves
Fresh Ginger
Soy Sauce (low sodium)
Sesame Oil
Maple Syrup (or honey)
Scallions
How to Make this Chinese Eggplant and Tofu Recipe:
This tofu and eggplant recipe is quick and easy!
One key part of prepping is draining and pressing the tofu to get all of the water out. This gives a firmer tofu in your dish!
After all of the ingredients are prepped, the sautee the eggplant and peppers. The sauce can be prepped while these are cooking, cutting down the time even more!
The eggplant and peppers are cooked first until softened and then transferred to a plate to set aside. The shredded tofu crumbles will then cook to brown.
The aromatics are then added and cooked for an additional minute.
Lastly, add back the veggies and the sauce that were set aside. Top with scallions.
Serve with rice or as a side dish to pair with your tasty main!
How to Store Tofu and Eggplant:
Refrigerate in an airtight container for 3 to 5 days, or freeze for up to 6 months. Let the food completely cool before storing.
Variations:
For gluten-free: Use tamari sauce instead of soy sauce and double-check the label to make sure it is certified gluten-free.
To make this vegan: use the maple syrup as the sweetener instead of the honey as an option
If you have a nut allergy, please caution the sesame oil and substitute it with a neutral oil.
Not a fan of eggplant? Use 1-2 additional bell peppers, or try zucchini or meaty mushrooms!
Other Recipes to try:
Tofu Bowl with Mango Teriyaki Sauce
PrintChinese Eggplant and Tofu Recipe
Chinese eggplant and tofu recipe in a savory garlic-soy sauce. This tofu and eggplant recipe is the perfect weekday meal!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 2 tablespoons neutral oil, such as safflower
- 2 small eggplants, diced, preferably Chinese eggplant
- One medium bell pepper, diced
- 1 lb tofu, extra-firm, pressed, cut into 1" cubes
- 4 cloves of garlic, minced
- 1 tablespoon ginger, minced
- ¼ cup soy sauce, low-sodium
- 1 tablespoon sesame oil
- 3 tablespoons maple syrup or honey
- 2 scallions, chopped (whites and greens divided)
Get Recipe Ingredients
Instructions
In a large skillet or non-stick pan, heat one tablespoon of oil to medium-high. Sauté the eggplant and bell pepper until softened, about 5-7 minutes. Transfer to a plate or dish, set aside.
While the eggplant and peppers are cooking, make the sauce. In a small bowl, combine the soy sauce, sesame oil, maple syrup, and white scallion parts. Set aside.
Add the remaining tablespoon of oil to the pan and saute the tofu until browning occurs, about 2-3 minutes per side. Add the garlic and ginger and cook for an additional minute. Transfer the eggplant and pepper back to the pan, as well as the sauce, and set aside. Turn the heat down to low and simmer for an additional minute or until the sauce thickens. Top with green scallion parts.
Serve with rice or pair with a tasty main entree as a side dish!
Notes
For gluten-free: Use tamari sauce for the soy sauce and double-check the label to make sure certified gluten-free.
To make this vegan: use the maple syrup as the sweetener instead of the honey as an option
If you have a nut allergy, please caution the sesame oil and substitute it with a neutral oil.
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