Stir Fry Eggplant Tofu


  • 1 Italian eggplant, cut into 2-inch slices
  • Salt
  • 1 block extra firm tofu
  • 2 heaping TBSP cornstarch, divided
  • 2 shallots, diced
  • 5 garlic cloves, minced
  • 1 TBSP grated ginger
  • 1 jalapeno, sliced
  • Basil, chiffonade


  • 6 TBSP oyster sauce
  • 2 TBSP soy sauce
  • 2 TBSP Hoisin sauce
  • 2 TBSP brown sugar
  • 1/2 c. vegetable or chicken stock
  • 1 TBSP rice vinegar
  • 2 tsp. sesame oil
  • Serve over rice


  1. Slice eggplant and place on towel; liberally salt; after 15 minutes, turn the slices over and salt the other side; after 15 more minutes wipe eggplant dry and then cut into 1/4 – 1/2 inch chunks.
  2. Chop the shallots, garlic, ginger, jalapeno, and basil and set aside.
  3. In a small bowl, mix the sauce ingredients and set aside.
  4. Pat the tofu dry and cut tofu into cubes; place tofu in a bowl and toss with 1 heaping TBSP of cornstarch.
  5. Heat a large skillet on medium high heat; then add about 1 TBSP oil. Sear tofu until golden and crispy. Work in batches to prevent overcrowding; then transfer tofu to a paper towel lined plate.
  6. Once the eggplants are wiped dry, place them in a bowl and toss with 1 heaping TBSP cornstarch and toss to coat.
  7. Add some more oil to skillet and sear eggplant until it has an nice char on the flesh sides. Work in batches to prevent overcrowding. Remove to a plate.
  8. Add a little more oil to the skillet and reduce to medium; then add the shallots and cook until lightly golden, about 3 minutes; then add the garlic, ginger, and jalapeno, and cook until soft and fragrant.
  9. Add the eggplant and tofu back to the pan and saute for about 1 minute, then pour the sauce in and mix well. Turn the heat off and top with the basil. Serve over rice.

Stir Fry Eggplant Tofu:

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