Japanese Tofu & Eggplant Ginger Stir Fry | 豆腐の生姜焼き
Chewy tofu and creamy eggplant cooked in a sweet, umami ginger sauce. This tofu stir fry is based off of a classic Japanese dish called “shogayaki”.
This recipe is a plant-based twist on a Japanese dish called shogayaki, or ginger pork. Technically it can be made with any kind of protein, but pork is most common. It’s made with thin slices of pork cooked in a sweet and savory ginger sauce. It is a common dish in Japanese home cooking since it’s delicious and easy to prepare. My mom made this a lot when I was growing up, but since switching to a plant-based diet I haven’t eaten it in years! The other day I had a huge craving for the spicy, savory ginger flavor, so I recreated the dish with tofu and eggplant. And it’s so good!!
Ingredients
This Japanese ginger stir fry is made with 11 plant-based ingredients:
- Firm Tofu
- Eggplant ⟶ Japanese or Asian eggplants are best if you can find them. Globe eggplants work too, but they require additional prep work since their flesh isn’t as tender.
- Ginger ⟶ Make sure you peel the skin first!
- Onion & Garlic
- Cornstarch ⟶ acts as a “shield” between the eggplants and oil, so the eggplants don’t soak up as much oil
- Soy Sauce, Sake, & Mirin ⟶ basic Japanese seasonings
- GF: use tamari in place of soy sauce
- Coconut Sugar ⟶ to cut the saltiness of the soy sauce and spice from the ginger
- Sesame Oil ⟶ for that toasty, nutty, Asian flavor!
- Green Onions ⟶ technically optional, but adds a touch of color
How to Make
This vegan stir fry is simple & easy to make! It does take some time to make, but most of it is hands-off, no fancy techniques or equipment needed. Plus, it’s all made in one pan!
- Press tofu: Wrap tofu in a clean kitchen towel or paper towels. You want the tofu covered with a thick layer, so use multiple towels if needed. I used one large kitchen towel that folded over the tofu a couple times. Place tofu on a plate and balance a 1-2 lb object on top. Leave for 20-30 minutes to drain.
- Slice eggplant: For large globe eggplants, cut slices about ¾” thick, then cut each slice into quarters. For thin Japanese eggplants, just cut into slices.
- Salt eggplant: Place eggplant slices in a colander over the sink. Sprinkle with salt and let the eggplants sit for 20-30 minutes, during which time the eggplant slices should lose water and become softer. This will make it creamier and easier to eat.
- Pan fry tofu: Cut tofu into desired shape. Heat 1 tbsp of oil in a pan over medium heat. Add tofu and cook until golden brown and crisp on the bottom, then flip and fry the other side. I cut my tofu thin, so just frying the two large sides is enough to get that crispy texture in each bite. If you cut the tofu in cubes, I recommend frying each side of the tofu for the most crispy texture.
- Coat eggplant: Rinse eggplant slices and pat dry. Place in a bowl and add cornstarch, mixing until well coated.
- Pan fry eggplant: Heat 1 tbsp oil in the same pan used for the tofu. Add eggplant slices and cook until tender and browned. Remove from pan.
- Cook onion and garlic: Heat ½ tbsp oil in the same pan. Add onion and garlic and cook for a few minutes until onion is tender.
- Combine: Add in the tofu and eggplant. Pour the sauce over and stir to coat. Cook for another minute until all the liquid has evaporated. Top with green onions, stir, and remove from heat.
How to Serve
Since the stir fry itself is already very flavorful, I love serving it with simple plain steamed rice. It would probably also be good with some noodles mixed in!
I would also serve this with a veggie side dish to get a variety of nutrients. You can browse my side dishes here.
More Japanese-Inspired Tofu Dishes!
- Tofu & Green Onion Salad
- Crispy Sweet & Sour Tofu
- Chili Sauce Tofu & Broccoli
- Tofu Katsu with Onion Sauce
- Spicy Miso Eggplant Tofu
- Tofu Gyoza
- Baked Miso Tofu
I hope I’ve inspired you to make this Japanese tofu & eggplant ginger stir fry! If you try it out, don’t forget to tag me in your photos on instagram @ellielikes.cooking, leave a comment/rating down below, and let me know how you liked it! I love seeing all of your tasty recreations 🙂 Happy cooking! ♡
Japanese Tofu & Eggplant Ginger Stir Fry | 豆腐の生姜焼き
Ingredients
- 1 16oz block firm tofu
- 1 eggplant
- ½ tsp salt
- 2 tbsp cornstarch
- 2 ½ tbsp cooking oil (olive, canola, vegetable, etc)
- ¼ onion thinly sliced
- 2-3 garlic cloves minced
- 2 inch knob of ginger grated (about 2 tbsp)
- 2 tbsp
soy sauce use tamari for gluten-free - 1 tbsp sake
- 2 tbsp
mirin - 1 tsp
coconut sugar - ½ tbsp sesame oil
- 2 green onions chopped
Instructions
- Press tofu: Wrap tofu in a clean kitchen towel or paper towels. Place on a plate and place a 1-2 lb object on top*. Leave for 20-30 minutes.
- Slice eggplant: For large globe eggplants, cut slices about ¾" thick, then cut each slice into quarters. For thin Japanese eggplants, just cut into slices.
- Salt eggplant: Place eggplant slices in a colander over the sink. Sprinkle with salt and let the eggplants sit for 20-30 minutes, during which time the eggplant slices should lose water and become softer.
- Mix sauce: In a small bowl, mix together grated ginger, soy sauce, sake, mirin, sugar, and sesame oil. Set aside.
- Pan fry tofu: Cut tofu into desired shape. Heat 1 tbsp of oil in a pan over medium heat. Add tofu and cook until golden brown and crisp on the bottom, then flip and fry the other side. Remove from pan.
- Prepare eggplant: Rinse eggplant slices and pat dry. Place in a bowl and add cornstarch, mixing until well coated.
- Pan fry eggplant: Heat 1 tbsp oil in the same pan used for the tofu. Add eggplant slices and cook until crispy and browned on both sides. Remove from pan.
- Cook onion and garlic: Heat ½ tbsp oil in the same pan. Add onion and garlic and cook for a few minutes until onion is tender.
- Combine: Add in the tofu and eggplant. Pour the sauce over and stir to coat. Cook for another minute until all the liquid has evaporated. Top with green onions, stir, and remove from heat.
Notes
Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
Save for later!
Ellie, I made your recipe this eve and must so it was fantastic! What an explosion of flavor. Thank you for all your tips! This is definitely a keeper!
Hi Martha, thank you for your kind comment, I’m so happy you liked this recipe! I ate the traditional non-vegan version a lot growing up, and I’m so excited to be able to enjoy a plant-based version of it now. Even more exciting when others can enjoy these nostalgic flavors, too! So thank you for trying it 🙂
I was craving my dad‘s shougayaki recently as I hadn’t had it in the years since I went vegan (or vegetarian even) and your version definitely fills that gap! I’m sure I’m going to whip this up a lot more times in the future; I really am in love.
My tofu turned out a bit dry, but I don’t think that’s the recipe‘s fault. The eggplant on the other hand – so creamy! (I did use a whole onion and regret nothing. My dad puts lots of onions in everything so I guess that’s just how I know it haha)
In summary, this dish is all I wanted and more; it’s easy to make and hits all the right spots, for vegans and omnivores alike.
Maybe making it for my dad’ll show him how easy it is to cook satisfyingly good food without meat!
Thank you lots for the recipe Ellie; and to anyone scrolling through the comments thinking about making this: MAKE IT. PLEASE. You won’t regret it.
Hi Pia, thank you so much for your kind and thoughtful comment! I’m so happy you loved this recipe as it’s reminiscent of my childhood too 🙂 As for the tofu being dry — I actually prefer my tofu on the dry side haha, but you can increase the sauce a bit (maybe 1.5x?) and see if that helps! Or you might prefer medium firm tofu instead, a bit softer and more moist since it has a higher water content than firm (but can break apart more easily). Glad to hear it worked with a whole onion! I love onions too and usually add extra to my dishes, but I know not everyone is a huge fan of onions 😆
Very good flavors. I don’t like eggplant but had some Japanese eggplant and thought I would give it a try. it turned out delicious. Added some noodles and collards I had cooked in garlic and pepper flakes at the end.
Those noodles sound like a great addition! So happy you enjoyed it, eggplant is one of my favorite vegetables 🙂
My mom and aunt moved to the US from Japan over 50 years ago. They both have Alzheimer’s now, and are very picky with food. It’s been a challenge to feed them, since they’ve started to refuse Western food.
They absolutely loved this recipe! Thank you so much for adding another to my recipe box (as a vegetarian, I loved it as well!)
Hi Sasha, I’m so sorry to hear your mom and aunt have Alzheimer’s. I’m so happy they enjoyed this dish and maybe were reminded a little of home. Thank you for your heartfelt comment and reminding me why I will continue to share my recipes 🙂