Chinese 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
- 1/4 cup soy sauce, low-sodium
- 1 tablespoon sesame oil
- 3 tablespoons maple syrup or honey
- 2 scallions, chopped (whites and greens divided)
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.
Find it online: https://onehungrybunny.com/chinese-eggplant-and-tofu-recipe/
