Garlic Eggplant Stir Fry with Tofu
An easy and delicious stir fry with creamy eggplant slices and chewy tofu crumbles all coated in a tangy, savory garlic sauce.
Why We Love This Garlic Eggplant Stir Fry
- Ready in 30 Minutes: This is a quick and easy stir fry that doesn’t require too much prep work. Perfect if you need a quick veggie side dish with dinner.
- Vegan & Gluten-Free Option: This stir fry is of course all plant-based (egg-free, dairy-free) and can be made gluten-free! See the FAQ section for how to make it gluten-free.
- Flavorful and Satisfying: The savory and slightly tangy garlic sauce, silky eggplants, and chewy tofu combine to create a comforting, flavor-packed dish. You can even make it spicy by adding some chilis or chili paste!
Key Ingredients
- Eggplant ⟶ I highly recommend Japanese (or Chinese) eggplants. They are sweeter and softer than globe eggplants, and when cooked properly they have a creamy, silky texture that absorbs the flavors of the sauce really well.
- Extra Firm Tofu ⟶ Just a little, about 1/4 of a block, to add some chewy texture and protein. I like to crumble it to mimic ground meat.
- Garlic ⟶ I used a moderate amount of garlic (3 big cloves) but feel free to add more if you like things extra garlicky. There’s also a bit of ginger, but garlic is the star aromatic.
- Vegetarian Oyster Sauce ⟶ This adds an extra layer of delicious savory flavor. I use my homemade vegan mushroom oyster sauce.
- Sake, Rice Vinegar, Soy Sauce, and Sugar ⟶ This combination provides a perfect balance of tangy, salty, and sweet flavors. If you don’t have sake, you can use Chinese cooking wine, or just omit if you don’t cook with alcohol.
- Doubanjiang ⟶ This is a salty chili bean paste made from fermented fava beans and chili peppers that is commonly used in Chinese and Japanese-Chinese cuisine. I like to add just a bit for a little kick in this stir fry, but you can omit if you don’t like spice. Brands vary in spice and salt levels, so start with a small amount and adjust to taste. For reference, I use Japanese Youki brand doubanjiang*.
Garlic Eggplant Stir Fry FAQ
More Eggplant Recipes
- Sesame Miso Tofu Stir Fry
- Nasu Dengaku (Japanese Miso Eggplant) なすの田楽
- Japanese Tofu and Eggplant Ginger Stir Fry
- Steamed Eggplant with Green Onion Dressing
- Miso Glazed Eggplant
- Kidney Bean and Eggplant Peanut Curry
- Eggplant Chana Masala
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Garlic Eggplant Stir Fry with Tofu
An easy and delicious stir fry with creamy eggplant slices and chewy tofu crumbles all coated in a tangy, savory garlic sauce.
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Servings: 3
Ingredients
Sauce
- ½ cup water
- 1 tsp sugar
- 2 tsp cornstarch
- 1 ½ tbsp vegetarian oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 clove garlic minced
- 1 tsp doubanjiang optional for heat
- ⅛ tsp pepper
Stir Fry
- 2 tbsp neutral oil divided
- 2 Japanese or Chinese eggplants (about 300 grams) cut into bite-size pieces1
- 2-3 cloves garlic minced
- 2 tsp ginger minced
- 4 oz extra firm tofu drained and crumbled
- 2 green onions sliced
- 1 tsp sesame oil
Instructions
- Mix sauce ingredients together until well combined and cornstarch dissolves.
- Heat 1½ tbsp of oil in a wok or deep pan over medium high heat. Add eggplant in a singe layer and fry until soft, turning occasionally to char the flesh. Transfer eggplant to a plate.
- Add remaining ½ tbsp of oil to the wok. Add garlic and ginger and fry until fragrant, 30-60 seconds. Then add crumbled tofu and cook, stirring occasionally, until lightly browned.
- Add the eggplant back to the wok. Stir the sauce again and pour into the wok. Toss so everything is well coated and turn off the heat once the sauce has thickened.
- Stir in green onions and sesame oil.
Notes
1) I use the Japanese rangiri (乱切り) cutting technique – cutting on a diagonal while rotating the vegetable 45 degrees each cut. I like this method because it creates more surface area, so the eggplant soaks up more of the sauce.
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