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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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Prep Time:15 minutes
Cook Time:15 minutes
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.