tofu eggplant

This eggplant tofu stir fry is spicy, sweet, salty, savory, veggie packed and loaded with flavor! You&#39;ll definitely come back for seconds.

Eggplant Tofu Stir Fry

Tablespoons Sesame Oil (Divided, plus more as needed)

Extra Firm Tofu ((450 grams))

Cloves Garlic (Crushed)

Tablespoon Minced Ginger

Red Pepper Flakes

Eggplant ((450 grams) Quartered and sliced with peel on)

Medium Red Bell Peppers (Chopped)

Tablespoons Green Onions (Chopped)

Soy Sauce ((60 milliliters))

Tablespoons Maple Syrup

Tablespoon Toasted Sesame Oil

Tablespoon Sriracha Sauce

Tablespoon Rice Vinegar

Tablespoon Cornstarch

Basmati Rice

Green Onions (Chopped)

Sesame Seeds

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.

This Tofu eggplant is fantastic. I changed it a little-used white onion and fried it for 1 min with the tofu. I also used only 1 teaspoon of the Sirarcha sauce because of my acid reflux

I appreciate the insight! I airfried the eggplant and pan fried the tofu, reducing the overall oil use in this recipe and it turned out great. Thank you!

I was enticed by the header saying this was a combo of sweet/spicy/salty/savory and it did not disappoint. The eggplant absorbs all the flavor and it’s hard to stop eating it. Even if you don’t like eggplant, I bet you’ll love this dish. Topped it with some fresh basil and cilantro and chopped peanuts… pretty killer.

Hi, I’m Rita from Melbourne Australia. I made this recipe as part of my meal prep this week. Very flavourful. I fried the eggplant and airfried the tofu- I am not great with tofu- in terms of experience with cooking it. The tofu turned out a bit hard in the airfryer and even after putting the sauce on it- it is still chewy ++. I pan fried the eggplant with avocado oil- used so much of it.  I would advise to airfry the eggplant. I have done it many times- it is my favourite veggie so I cook it all the time. The sauce is well balanced. I would increase the sauce ingredients by 50% especially if eating this with rice.

Oh my. This recipe is so darn delish! I love the tofu and eggplant combo. I only had green peppers instead of red but it sure still tastes so good. I’m adding this to one of my favorite recipes. Thank you. My family loves this recipe!

I made this tonight for the first time and loved it! Thank you! 

We like a meatier texture to our tofu. I freeze, thaw, press, rip onto chunks, season, toss in cornstarch, then airfry. it sounds complicated, but it isn't. it was wonderful in your recipe! 

thank you again!

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!

We loved this so much! Absolutely delicious 😋

My soul in a bowl! These bold, bright Mediterranean baked tofu bowls with charred za'atar eggplant, creamy tahini yogurt sauce, and tomato cucumber salad are a flavor and texture explosion. So fresh, so filling, and so nourishing. Plus they're a breeze to make! Basically everything I ever want in a meal, on the table in just over 30 minutes.

Mediterranean Tofu Bowls with Eggplant and Tahini Yogurt Sauce

lb super firm "pressed" tofu, torn into 1-inch pieces*

eggplant,

tbsp extra virgin olive oil

tbsp za'atar

tsp kosher salt*

garlic powder

Greek Yogurt Tahini Sauce

quick tomato cucumber salad, see notes***

mint leaves, torn (do not skip!)

Preheat oven to 425F. Line an extra large sheet pan (or two regular ones) with parchment paper. It's important there's enough room for proper browning.

Use your hands to crumble tofu into 1 inch pieces in your largest mixing bowl. It'll break down a bit when you mix in spices, so air on the side of larger. We're going for rustic! Add eggplant pieces.

In a small bowl, whisk together olive oil, za'atar, kosher salt, garlic powder, and Aleppo pepper flakes. Pour over tofu and eggplant and use your hands to gently combine until everything's coated. Dump onto lined baking sheet and spread in an even layer, making sure nothing is touching.

Bake for about 30 minutes, flipping after 20 minutes. 

Meanwhile, make yogurt tahini sauce (you can omit the cumin since we have lots of spices). Make sure when you taste that it has enough lemon and salt to really pop!

Make quick cucumber tomato salad (see recipe notes below).

Assemble bowls by spreading a spoon push of yogurt sauce on one side of a shallow bowl. Top with eggplant and tofu, then tomato cucumber salad. Garnish with lots of torn mint, and devour! Store leftovers seperalet in the fridge for up to 5 days. I like to reheat tofu/eggplant in my air fryer.

LOVE LOVE LOVE this recipe!  The za'atar, garlic, &amp; Aleppo pepper flakes is spot on!  The Greek Yogurt Tahini sauce is insanely delish--&amp; it's so good spread on crackers or seeded sourdough bread.  I used a large eggplant--which was fine, BUT, it's easier to make separate marinades--1 for the tofu &amp; 1 for the eggplant---mix them up in separate bowls--or brush marinade on the eggplant.  Do tofu separate from the eggplant &amp; bake them on their own sheet pans.  The tofu won't break down as you mix in the marinade, PLUS the eggplant has more volume &amp; absorbs the oil/spice mixture, leaving little for the tofu.  Might even be better to just brush the marinade on the eggplant.  I will DEFINITELY make this again.  And the Creamy Tahini Greek Tofu Sauce can be used for vegetables, a dressing, &amp; a spread!  THANKS FOR SHARING!!!

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Top 3 tofu eggplant recipes from across the web

The most viewed tofu eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Eggplant Tofu Stir Fry

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The most viewed tofu eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine