Sticky Eggplant and Tofu [Bake + Stir-Fry]

Name: Sticky Eggplant and Tofu [Bake + Stir-Fry]
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 medium eggplants (cut into 1-inch cubes ); 1 (1-pound) super firm tofu ( cut into 1-inch cubes); ¼ cup of olive oil (divided); 2 tablespoons of cornstarch; ¼ cup + 1 tablespoon of soy sauce; 1 tablespoon of rice vinegar; 1 tablespoon of brown sugar; Juice of ½ lime ((optional)); ½ teaspoon of crushed red pepper flakes ((optional)); 4 green onion stalks (thinly sliced); 3 garlic cloves (minced); 1 inch of fresh ginger (peeled and minced); Sesame seeds (garnish (optional))

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Toss crispy tofu and melt-in-the-mouth eggplant in a super flavorful, sweet, tangy, savory soy garlic sauce for satisfying, crowd-pleasing, meat-free sticky eggplant tofu!

completed Sticky Eggplant and Tofu [Bake + Stir-Fry] on a plate

Why You’ll Love This Eggplant Tofu Recipe
The Ingredients
How to Make Sticky Eggplant and Tofu
Recipe Pro Tips
FAQs
Serving Suggestions
Storage Instructions
Sticky Eggplant and Tofu [Bake + Stir-Fry] Recipe

Why You’ll Love This Eggplant Tofu Recipe

Enjoy a perfect balance of flavors and textures with this Asian-inspired tofu and eggplant recipe. The tofu is dusted with cornstarch and pan-fried or baked until crispy, while the eggplant becomes tender and ‘buttery’. They’re then tossed in a simple yet flavor-packed ginger garlic soy sauce for restaurant-quality taste and satisfaction, similar to Panda Express eggplant tofu but at a lower cost and fully customizable.

Not only is this tofu eggplant recipe naturally dairy-free, vegan, high in protein, and easy to make gluten-free, but since it’s so easy to throw together in 30-40 minutes, it’s perfect for serving with rice or noodles as a tasty lunch or busy weeknight dinner. You might also enjoy my stir-fried veggies with tofu or perfect sauteed eggplant.

The Ingredients

Please refer to the recipe card for the full list of ingredients and quantities.

ingredients for Sticky Eggplant and Tofu [Bake + Stir-Fry] measured out on a white surface

Recipe Variations

Black vinegar: Add a dash for flavor depth.
Sesame oil: Just a few drops adds nutty, toasty depth.
Vegan oyster sauce: Add a little for extra umami flavor.
Tahini: (or peanut butter/cashew butter) for a creamier, nutty sauce.
Other vegetables: Make more of a veggie eggplant tofu stir-fry with bell pepper, red onion, green beans, broccoli, mushrooms, zucchini, carrot, etc.
Nuts: Add extra crunch and flavor with toasted peanuts or cashews.

How to Make Sticky Eggplant and Tofu

process shot showing stirring sauce in bowl

Step 1: Preheat the oven to 375F/190C and line a large baking sheet with a silicone mat or parchment paper. Prepare the sauce by mixing the soy sauce, rice vinegar, brown sugar, lime juice, and red pepper flakes in a small bowl. Set aside.

Step 2: Then, in a large bowl, combine the cubed tofu with 2 tbsp oil, then toss with the cornstarch until evenly coated. Meanwhile, cube the eggplant into 1-inch cubes. Transfer them to the baking sheet.

process shot showing tofu on baking sheet

process shot showing ingredients cooking in pan

Step 3: Bake the eggplant for 10 minutes. Then set the eggplant aside, flip the tofu, and bake for 10-15 minutes until golden and crispy.

Step 4: Heat two tablespoons of oil in a large pan over medium heat. Once hot, add the green onion, garlic, and ginger, and sauté for 20 seconds.

process shot showing tofu being added to pan

Step 5: Reduce the heat to low and add the sauce. Stir until it thickens, then turn off the heat and add the eggplant and tofu. Stir gently, cover with a lid, and leave it to sit for 10 minutes, then serve optionally garnished with sesame seeds and more green onions.

For Stir-Fried Eggplant Tofu

Prepare the ingredients as written above. However, pan-fry the tofu, untouched, on each side (2-3 minutes) until golden brown and crispy.

Then, set that aside and repeat with the eggplant, stir-frying until golden brown, a little crispy, and tender inside (about 5-7 minutes).

Add the sauce ingredients and simmer, stirring often, until thickened. Enjoy!

For extra caramelized, crispy edges, broil the eggplant and tofu in its sauce for 3-4 minutes at the end.

Recipe Pro Tips

Cut even-sized pieces: This will ensure they cook at an even rate.
If pan-frying tofu: Leave it untouched so it can form a proper sear/crust before turning it.
Don’t overcrowd the pan: Otherwise, the eggplant and tofu will steam and remain soft rather than becoming crispy while cooking.
Tweak to taste: i.e., more sweetness, soy, spiciness, lime, etc.

FAQs

Should I peel the eggplant?

It’s not necessary, as it will soften while the eggplant cooks (and helps the pieces hold their shape).

What eggplant works best?

Use any variety, like Globe, Thai, Italian, or Chinese eggplants – medium ones work best for flavor and fewer seeds. Choose eggplants that are firm, shiny, and heavy for their size, with a little give when squeezed.

Can I use medium tofu?

Using super-firm tofu allows you to skip the time-consuming pressing step. However, pressed extra-firm tofu will work, too. I don’t recommend medium tofu, though, as it may fall apart while cooking (especially if stir-frying). Refer to this guide to pressing tofu here.

Can I make this eggplant and tofu recipe ahead of time?

Yes, you can pre-cook the tofu and eggplant and prepare the sauce, and store them separately. When ready to eat, reheat everything combined, and enjoy.

Serving Suggestions

Soup: Enjoy a small portion of vegan miso soup or this easy vegan hot and sour soup as an ‘appetizer.’
Rice: i.e., fluffy steamed rice, veggie-packed vegan fried rice, low-carb cauliflower rice, quinoa (check out this complete guide to quinoa).
Noodles: Regular stir-fry noodles/ veggie chow mein, rice noodles, udon noodles, etc.
Vegetables: i.e., steamed broccoli, sauteed spinach, baby bok choy with soy sauce, etc.
Salad: Like spicy cucumber salad or a vegan coleslaw.

Storage Instructions

Store any cooled leftovers in an airtight container in the fridge for 3-5 days.

While it’s technically freezer-friendly too (in an airtight container for up to 3 months), note the eggplant may become mushy, and the tofu will both soften and become spongier.

Reheat the eggplant and tofu stir-fry either back in a skillet with a little oil or even in a microwave (in 30-second increments until heated through).