![completed Sticky Eggplant and Tofu [Bake + Stir-Fry] on a plate](https://plantbasedonabudget.com/wp-content/uploads/2024/08/Eggplant-Tofu-PBOAB-10-150x150.jpg)
Sticky Eggplant and Tofu [Bake + Stir-Fry]
Toss crispy tofu and melt-in-the-mouth eggplant in a super flavorful, sweet, tangy, savory soy garlic sauce for a satisfying, crowd-pleasing, meat-free meal!
Servings: 4 - 6
Calories: 322kcal
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)
Instructions
- Preheat the oven to 375 degrees F. and line a large baking sheet with a silicone mat or parchment paper and place the cubed eggplant on the baking sheet.
- In a large bowl, mix the tofu with 2 tablespoons of oil. Add the cornstarch and stir until evenly coated.
- Bake for 10 minutes and remove the eggplant to a plate. Set aside. Continue baking the tofu for an additional 10 minutes or until golden and crispy.
- In a medium bowl, mix the soy sauce, rice vinegar, brown sugar, lime juice, and crushed red pepper flakes (if using). Set aside.
- In a large pan with a lid, heat 2 tablespoons of olive oil over medium heat. Add the green onions, garlic, and ginger. Cook for 20 seconds, regularly stirring.
- Lower the heat and slowly add in the sauce. Stir until it begins to thicken and turn off the heat.
- Add in the eggplant and tofu. Gently mix, cover with a lid, and allow it to sit for 10 minutes.
- Serve hot and optionally garnish with sesame seeds and more green onions.
Notes
- 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.
Nutrition
Calories: 322kcal | Carbohydrates: 26g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 828mg | Potassium: 631mg | Fiber: 9g | Sugar: 12g | Vitamin A: 279IU | Vitamin C: 10mg | Calcium: 190mg | Iron: 3mg
