Description

Silky, savory, and bursting with umami, this Eggplant Tofu recipe is a plant-based powerhouse. Crisp tofu meets tender eggplant in a glossy, garlicky sauce that’s rich, comforting, and full of flavor. A meatless main that’s hearty enough for any day of the week.

Ingredients

1 large eggplant, sliced into half-moons or cubes
1 block firm or extra-firm tofu, pressed and cubed
3 tbsp sweet soy sauce
2 tbsp soy sauce
2 cloves garlic, minced
1-inch piece fresh ginger, minced
3 green onions, sliced (divided)
2 tsp cornstarch
3 tbsp vegetable oil (divided)
1 tbsp rice vinegar or black vinegar
1 tsp sugar
Red pepper flakes (optional, to taste)

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Instructions

Press tofu for 15 minutes, then cut into cubes and toss in cornstarch.
Slice eggplant and soak in salted water for 10 minutes. Drain and pat dry.
Heat 2 tbsp oil in a skillet over medium-high. Add tofu and cook until golden and crisp on all sides. Remove and set aside.
Add remaining oil and eggplant to the same pan. Cook until softened and caramelized.
Stir in garlic, ginger, and most of the green onions. Sauté until fragrant.
Add sweet soy sauce, regular soy sauce, vinegar, and sugar. Stir to coat the eggplant evenly in the sauce.
Return tofu to the pan and gently combine. Add red pepper flakes if desired.
Simmer for 2–3 minutes. Top with reserved green onions before serving.

Notes

Serve with steamed jasmine rice, brown rice, or quinoa.
For extra flavor, garnish with sesame seeds or chili crisp.
Leftovers deepen in flavor overnight and reheat well in a skillet.
Make it gluten-free by using tamari instead of soy sauce.