Eggplant and Tofu Recipe in Sticky Ginger Sauce

Close-up of tofu and eggplant in sauce, garnished with green onions, with rice and ginger in the background.

Eggplant and Tofu Recipe in Sticky Ginger Sauce

Sticky ginger eggplant and tofu in a sweet-savory miso sauce with fresh ginger, garlic, and maple syrup. A quick, flavorful vegan dinner over rice.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 25

Total Time 35

Servings serves

Calories 310kcal

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.

Notes

Calories are based on only 1 tbsp of oil being absorbed during cooking. If all 4 tbsp are used and retained, the calorie count will be higher.

Nutrition