This Eggplant & Tofu Recipe is a delicious weeknight dinner. The sizzling tofu and the way the way the eggplant soaks up a sticky, ginger-packed sauce is so satisfying. Warming fromt he ginger, but not overlly spicy, it’s a simple, vegan recipe that comes together in under 40 minutes.
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Ingredients You’ll Need
You can find all of the specific quantities you need for this recipe on the recipe card at the bottom of the page. Here’s your shopping list:
- Chinese eggplants (or Japanese)
- Extra firm tofu, pressed if needed, and drained
- Cornstarch
- Green onions, sliced
- Neutral oil, plus more for cooking
- Soy sauce (or tamari for gluten-free)
- Maple syrup
- Rice vinegar
- White or yellow miso paste
- Garlic, minced
- Fresh ginger, minced or grated
- Rice (for serving)
How to Make Sticky Ginger Eggplant and Tofu
Step One: Peel and mince the garlic and ginger, and slice the green onions, keeping the darker green tops separate for garnish. Cut the eggplant into long slices and the tofu into chunky pieces, pressing out any extra moisture. Then, lightly coat the tofu in cornstarch so it’s ready to crisp up later.
Step Two: Mix the sauce ingredients in a bowl or jug until smooth. You can whisk by hand or blend for a finer texture, especially if you want the ginger and garlic fully incorporated.
Step Three: Heat some oil in a large pan or wok and fry the tofu in a single layer until golden on both sides. Remove it from the pan, letting any excess oil drain, but keep most of it in the pan for the next step.
Step Four: Working in batches, cook the eggplant in the remaining oil until browned on both sides. Add a little more oil between batches if needed. It should be tender but still holding its shape.
Step Five: Return all the eggplant to the pan with the lighter parts of the green onions. Stir briefly, then pour in the sauce. Let it simmer until slightly thickened. Add the tofu back in and toss to coat everything evenly.
Step Six: Remove from the heat, garnish with the dark green onion tops, and serve over cooked rice immediately. Finally, relish in the amazing (healthy) dish you just whipped up.
Substitutions
Eggplant: Chinese or Japanese eggplants work best, but you can swap them for regular globe eggplant if needed; just make sure you cut it into smaller pieces so it cooks evenly. Additionally, if you don’t have maple syrup, brown sugar with a splash of water will give a similar sweetness and stickiness.
Tamari: Tamari is what makes this recipe gluten-free, but soy sauce also works just fine if you are not gluten intolerant.
How to Store This Eggplant and Tofu Recipe
This one tastes best served hot out of the pan, but if you do have leftovers, they will keep in the fridge in an airtight container for 3 days. Reheat in the microwave on high in 30 second bursts (stir frequently) or heat it on the stove with a dash of water to loosen the sauce if needed.
I don’t recommend freezing – the tofu will turn spongey (some people don’t mind this texture, but I know others who find it slightly off-putting).
FAQ
Yes, any variety is fine. Chinese of Japanese have a great texture, but a regular globe eggplant will also taste fine. The key to cooking eggplant well (regardless of the variety) is to keep the pieces bite-sized and avoid overcooking so they hold their shape in the sauce.
Make sure the tofu is well-pressed and dry before cooking, as excess moisture can cause sticking. Use a non-stick frying pan or well-seasoned wok, and heat the oil fully before adding the tofu.
Place the tofu in a single layer and avoid moving it too soon; once it develops a golden crust, it will naturally release from the pan. A light coating of cornstarch also helps create a crisp surface that won’t cling.
More Tofu Recipes You’ll Love
If you’re looking for more quick and tasty tofu dinners try my Sticky Orange Tofu (it tastes like take out, but better for you), my Tofu Tikka Masala or Vietnamese Sticky Tofu & Mushroom Meatballs.
I usually serve this Sticky Ginger Eggplant and Tofu over a big bowl of steaming jasmine rice, but it’s also delicious with thick noodles like Hokkein.
I hope you love this recipe! Please let me know what you think by leaving a star rating and review below the recipe card. And if you take a photo, feel free to tag me on IG and I’ll re-post it to my stories (I am @glowdiaries___ ) 🙂
Eggplant and Tofu Recipe in Sticky Ginger Sauce
Ingredients
- 450 g extra-firm tofu pressed; if needed and drained
- 2 tbsp cornstarch 16 g
- 1-2 medium Chinese eggplants about 12 oz total; Japanese eggplants also work; 375g
- 4-5 medium green onions sliced into white/light green and dark green parts; about 2.6 oz / 75 g
- 4 tbsp neutral oil more as needed for cooking; use canola; peanut, or avocado oil for best frying results (60 ml)
Sauce:
- ⅓ cup soy sauce or tamari for gluten-free; 78 ml
- 4 tbsp maple syrup 60 ml
- 3 tbsp rice vinegar 45 ml
- 1 tbsp white or yellow miso paste 15 g
- 3 cloves garlic minced about 0.5 oz / 15 g
- 3 tbsp fresh ginger minced or grated; about 3 in piece; 50 g
To Serve:
- Cooked rice
Instructions
- Peel and mince the garlic and ginger. Slice the white and light green parts of the green onions into 1-inch pieces. Finely slice the dark green parts and set aside for garnish.
- Cut the eggplant in half lengthwise, then into 1/2-inch slices. Cut the tofu into large rectangles, about 1/2-inch by 2 inches. Pat dry with paper towels. Toss tofu pieces with cornstarch until evenly coated.
- In a small bowl or measuring cup, whisk together the soy sauce, maple syrup, rice vinegar, miso paste, garlic, and ginger until smooth. For a smoother sauce, puree with an immersion blender.
- Heat 4 tbsp oil in a large skillet or wok over medium heat. Arrange the tofu in a single layer and cook 3–5 minutes, until it releases easily and is golden and crispy. Flip and cook 3–4 minutes more. Transfer to a plate, leaving most of the oil in the pan.
- Working in batches, add the eggplant to the pan in a single layer. Cook over medium heat for about 3 minutes per side, until browned but not fully softened. Add more oil between batches as needed.
- Once all eggplant is browned, pour off excess oil if necessary. Return all eggplant to the pan along with the white/light green onion pieces. Cook for 1 minute, stirring often.
- Pour the sauce into the pan and stir to coat. Cook for 2–3 minutes to reduce slightly. Add the fried tofu and toss gently to coat. Cook another 2 minutes, until the sauce is thickened and the tofu is heated through.
- Remove from heat, garnish with the dark green onion slices, and serve immediately over rice.
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