Garlic Eggplant Stir Fry with Tofu (Edit recipe)

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An easy and delicious stir fry with creamy eggplant slices and chewy tofu crumbles all coated in a tangy, savory garlic sauce.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

19

Serves: 3

Ingredients

Sauce

.5 cup Water
1 tsp Cane Sugar
2 tsp Cornstarch
1.5 Tbsp Oyster Sauce, vegetarian
1 Tbsp Rice Vinegar
1 Tbsp Sake
1 Tbsp Soy Sauce
1 clove Garlic, minced
1 tsp Doubanjiang, optional for heat
1 pinch Black Pepper

Stir Fry

2 Tbsp Avocado Oil, or any neutral oil, divided
2 Eggplant, Japanese or Chinese, about 300 grams, cut into bite-size pieces
2-3 cloves Garlic, minced
2 tsp Ginger Root, minced
4 oz Tofu, extra firm, drained and crumbled
2 Green Onion (Scallion), sliced
1 tsp Sesame Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix sauce ingredients together until well combined and cornstarch dissolves.
Heat 1½ tbsp of oil in a wok or deep pan over medium high heat. Add eggplant in a singe layer and fry until soft, turning occasionally to char the flesh. Transfer eggplant to a plate.
Add remaining ½ tbsp of oil to the wok. Add garlic and ginger and fry until fragrant, 30-60 seconds. Then add crumbled tofu and cook, stirring occasionally, until lightly browned.
Add the eggplant back to the wok. Stir the sauce again and pour into the wok. Toss so everything is well coated and turn off the heat once the sauce has thickened.
Stir in green onions and sesame oil.

Notes

You can make your own vegetarian oyster sauce with my recipe using dried shiitake mushrooms.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	180
Fat:	13 g
Carbohydrates:	9 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	901 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.