Crispy Tofu and Garlic Eggplant Stir Fry – A Healthy Vegan Delight 2024

Eggplant and tofu may look like easy ingredients, but collectively they invent magic in this Crispy tofu and Garlic Eggplant Stir Fry. The tender, silky Chinese eggplant with garlic sauce absorbs the bold garlicky taste while the crispy tofu and eggplant provide a a pleasing texture and a protein enhancement. Whether embracing a plant-based way of life or searching for a nourishing, lighter meal, this vegan garlic eggplant recipe offers a healthy eggplant tofu alternative that is both delicious and enjoyable.

Inspired by Chinese-style cooking, this Garlic Eggplant Tofu Stir Fry strikes the perfect balance of savory, sweet, and a touch of spice. The sauce clings to every bite of the crispy tofu and eggplant, making it ideal for serving over steamed rice or noodles. Quick to prepare, this vegan garlic eggplant recipe is a fantastic go-to for busy weeknights when you crave something healthy and satisfying without spending hours in the kitchen. Enjoy this healthy eggplant tofu dish that promises delightful flavors and textures every time!

Pro Tips for Making the Best Garlic Eggplant & Crispy Tofu

Chinese Eggplant vs. Regular Eggplant: Which One Should You Use?

Chinese eggplants are longer, thinner, and barely sweeter than the globe-formed ones commonplace inside the U.S. Their delicate pores and skin stays intact during cooking, preventing them from becoming tender. Thanks to their slight taste and fewer seeds, they may be much less bitter and blend seamlessly with the garlicky sauce.

If Chinese eggplant is not available, don’t worry! One big globe eggplant is equal to 2 medium Chinese eggplants. Just chop them into bite-sized pieces, and the dish will nonetheless be flavorful.

Where to Find Chinese Eggplant:

Many Asian grocery stores inventory Chinese eggplants regularly, and a few massive supermarkets deliver them too. If you’re substituting with globe eggplant, cut it into uniform pieces to make sure even cooking.

How to Press Tofu for Perfect Crispiness

Tofu is packed in water, so casting off as lots moisture as feasible is fundamental to attaining a golden, crispy texture. Follow these steps for the pleasant results:
Pat Dry: Use paper towels to dab the tofu and gently squeeze out excess water.
Press for 30 Minutes: Wrap the tofu block in paper towels and location it on a rimmed plate.

Set a heavy object (like a solid iron skillet) on top to press out greater moisture. Alternatively, when you have a tofu press, use that for less difficult effects.
The drier the tofu, the better it’s going to crisp up in the course of frying. Once pressed, coat it with cornstarch earlier than cooking to reap a beautifully crunchy outside.

Cornstarch: The Secret to Crispy Tofu and Eggplant

For a fair, light coating of cornstarch, use a small mesh strainer. Simply add cornstarch to the strainer, hold it above the tofu and eggplant, and faucet gently to create a pleasant dusting. This method ensures each piece is frivolously lined, ensuing in a crispy, golden crust while pan-fried. Sprinkling with the aid of hand can cause clumping, so this trick will help you reap eating place-excellent consequences.

Save Time with Frozen Garlic

Want the flavor of clean garlic with out the prep trouble? Try freezing your personal minced garlic! Simply mince a large batch, keep it in small boxes, and freeze it for later use. The taste is nearly same to clean garlic, and you’ll save time during busy weeknights. Say good-bye to sticky garlic hands and hi there to smooth meal prep!

Dietary Considerations for Garlic Eggplant & Crispy Tofu

Vegan + Vegetarian — Plant-based made from real food ingredients.

Completely Dairy-Free: Total dairy-free recipe.

Gluten-Free: Use tamari or coconut aminos in place of the soy sauce for gluten-free.
If you are a lover of eggplant or just trying to get into tofu, this is sure to do the trick.

Why You’ll Love This Recipe

• Simple & Fast – Perfect for busy weeknights.
• Flexible: Add your favorite proteins or veggies.
• Hearty Genovese: A base of nutty and aromatic pesto.
• Protein & Fiber-Rich: Loaded with plant protein and fiber.

TOFU AND GARLIC EGGPLANT STIR FRY is yet another dish that will mercilessly wind up in your lunch or dinner rotation sooner than you may think. Put This Over Rice Or Noodles And It Is A Full Meal This recipe is a plant-based feast of flavours and textures that will convert you to an eggplant lover or keep you coming back for more tofu. Eat it hot off the pan, and get ready for no leftovers!

Serving Suggestions

Side Dish Ideas: Steamed jasmine rice, brown rice, noodles or quinoa.
Add Extra Veggies: Try including bell peppers, mushrooms, or zucchini for greater variety.
Top It Off: Sprinkle toasted sesame seeds or drizzle with chili oil for additonal flavor.

Ingredients for Crispy Tofu & Garlic Eggplant Stir-Fry

Main Ingredients

• 1 lb Chinese eggplants (about 2 medium eggplants) or substitute with regular eggplant
• 1 block extra-firm tofu, pressed
• 1 tbsp garlic, freshly minced
• 3 green onions, sliced thin (white and green parts separated)
• ¼ cup cornstarch
• Vegetable oil, for frying
• Toasted sesame seeds, for topping

For the Sauce

• ½ tbsp ginger paste (or freshly grated ginger)
• 2 tbsp oyster sauce (or vegan oyster sauce)
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce (or substitute with 1 tbsp regular soy sauce + 1 tsp brown sugar)
• ½ tablespoon black vinegar or sub rice vinegar
• 1 tbsp brown sugar
• ½ tsp MSG (optional)

Instructions to Cook Garlic Eggplant & Crispy Tofu Stir-Fry

Step 1: Prepare the Ingredients

1. Slice the Eggplant: Cut the Chinese eggplants into ½-inch thick rounds or half-moons. If the usage of a globe eggplant, cube it into bite-sized pieces.
2. Press the Tofu: Wrap the tofu in paper towels and area on a plate. Rest a heavy object (like a cast iron pan) on top for 30 minutes to cast off excess moisture. Then, cut the tofu into 1-inch cubes.
3. Prepare the Sauce: In a bowl, whisk collectively the soy sauce, oyster sauce, darkish soy sauce, black vinegar, ginger paste, brown sugar, and MSG (if using). Set aside.

Step 2: Coat Tofu & Eggplant with Cornstarch

1. In two separate bowls, upload the tofu cubes and eggplant slices.
2. Use a small mesh strainer to frivolously dust both with ¼ cup cornstarch, ensuring every piece gets a mild coating. This will help them crisp up while pan-fried.

Step 3: Pan-Fry the Tofu & Eggplant

1. Heat 3 tbsp vegetable oil in a massive skillet or wok over medium-high warmth.
2. Fry the Tofu: Add tofu cubes in a unmarried layer and cook dinner for 3–4 minutes on each facet till golden and crispy. Remove and set aside on a paper towel-coated plate.
3. Add extra oil if wanted, then fry the eggplant slices for 5–6 mins, stirring once in a while, till smooth and golden brown. Transfer to a plate.

Step 4: Cook the Aromatics & Combine

1. In the same pan, add a little oil if necessary.
2. Sauté the Aromatics: Add the white components of the green onions and garlic. Sauté for 30 seconds until fragrant.
3. Add the Sauce: Pour inside the sauce mixture and stir for 1–2 minutes until it starts to thicken slightly.

Step 5: Toss Everything Together

1. Return the crispy tofu and eggplant to the pan. Toss to coat the entirety lightly with the sauce.
2. Cook for a further 1–2 mins till the sauce clings to the tofu and eggplant.

Step 6: Serve & Garnish

1. Transfer the stir-fry to a serving dish.
2. Garnish with toasted sesame seeds and the inexperienced parts of the sliced onions.
3. Serve hot over steamed rice or noodles.

Final Tips

• Vegan Option: Ensure you use vegan oyster sauce for a plant-primarily based model.
• Add More Vegetables: Feel free to add bell peppers or mushrooms for additional taste and nutrients.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat lightly at the range to keep texture.

Enjoy this flavorful stir-fry with its perfect mixture of crispy tofu, tender eggplant, and a savory garlic sauce!

For more delectable recipes so one can tantalize your flavor buds, make certain to explore our site

Crispy Tofu & Garlic Eggplant Stir Fry Recipe

A Chinese-inspired stir fry bursting with the most divine flavors of garlic, tender eggplant and crispy tofu coated in a rich aroma savory sauce. Serve over rice or noodles; this is a fast, vegan meal. It's simple to throw together, it uses pretty much whatever you have in your pantry (no need for fresh ingredients) and delivers a robust hit of umami flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Chinese

Servings 4 people

Calories 250 kcal

Ingredients

  

Main Ingredients

• 1 lb Chinese eggplants (about 2 medium eggplants) or substitute with regular eggplant
• 1 block extra-firm tofu, pressed
• 1 tbsp garlic, freshly minced
• 3 green onions, sliced thin (white and green parts separated)
• ¼ cup cornstarch
• Vegetable oil, for frying
• Toasted sesame seeds, for topping

For the Sauce

• ½ tbsp ginger paste (or freshly grated ginger)
• 2 tbsp oyster sauce (or vegan oyster sauce)
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce (or substitute with 1 tbsp regular soy sauce + 1 tsp brown sugar)
• ½ tablespoon black vinegar or sub rice vinegar
• 1 tbsp brown sugar
• ½ tsp MSG (optional)

Instructions

 

• Slice 1 lb of Chinese eggplants into ½-inch thick rounds or half-moons. If using a regular globe eggplant, cut it into bite-sized pieces.
• Press the extra firm tofu by wrapping it in paper towels and placing it on a plate. Set a heavy object (like a cast iron pan) on top and let it sit for 30 minutes to remove excess moisture. Then, cut the tofu into 1-inch cubes.

In a small bowl, whisk together:

• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce (or vegan oyster sauce)
• 1 tablespoon dark soy sauce (or sub with 1 tablespoon regular soy sauce + 1 teaspoon brown sugar)
• ½ tablespoon black vinegar or sub rice vinegar
• ½ tablespoon black vinegar (or rice vinegar)
• ½ tablespoon ginger paste or fresh grated ginger
• 1 tablespoon brown sugar
• ½ teaspoon MSG (optional)
• Place the tofu cubes and eggplant slices in two separate bowls. Use a small mesh strainer to dust both with cornstarch (~¼ cup) to ensure even coating.
• Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
• Add the tofu cubes and fry for 3–4 minutes on each side until golden and crispy. Transfer to a plate lined with paper towels.
• In the same pan, add more oil if needed and fry the eggplant for 5–6 minutes, stirring occasionally, until soft and golden. Remove from the pan and set aside.
• Pour the prepared sauce into the pan and stir for 1–2 minutes until it starts to thicken.
• Add the crispy tofu and fried eggplant back to the pan. Toss everything to coat well in the sauce. Cook for an additional 1–2 minutes, allowing the sauce to cling to each piece.
• Transfer to a serving dish and garnish with toasted sesame seeds and the green parts of the sliced onions.
• Serve hot over steamed rice or noodles.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat on the stovetop to maintain crispiness. Enjoy!

Keyword eggplant, stir-fry, tofu, vagetarian