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Eggplant Tofu Recipe (Vegan, Gluten-Free, Healthy)

Eggplant Tofu Recipe (Vegan, Gluten-Free, Healthy)

This restaurant-quality eggplant tofu recipe transforms simple ingredients into a spectacular vegan and gluten-free meal. Crispy golden tofu pairs perfectly with tender Japanese eggplant in a savory-sweet sauce featuring soy sauce, maple syrup, and aromatic garlic. The dish comes together in under an hour, making it perfect for weeknight dinners while impressive enough for guests. Customize with add-ins like red bell pepper or thai basil for extra flavor and nutrition. The leftovers store beautifully for meal prep, with flavors that develop overnight. Even non-vegans request this dish repeatedly—it's that good!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Chinese
Servings 4
Calories 220 kcal

Equipment

  • Large skillet or non-stick pan
  • Cutting Board
  • Sharp Knife
  • Small bowl for sauce
  • Large bowl for marinating
  • Tofu press (or layers of paper towel and something heavy)
  • Baking sheet (for the tofu baking option)
  • Spatula
  • Measuring spoons and cups

Ingredients
  

For the Crispy Tofu:

  • 1 block 14-16 oz extra-firm tofu
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch ensures gluten-free status
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Eggplant:

  • 2 medium Japanese eggplant or 1 medium globe eggplant about 1 pound
  • 2 tablespoons sesame oil
  • 3 garlic cloves minced
  • 1 tablespoon ginger grated
  • 2 green onions white parts of the green onion separated from green parts

For the Sauce:

  • 3 tablespoons soy sauce or coconut aminos for gluten-free option
  • 1 tablespoon maple syrup
  • 1 teaspoon sambal oelek or chili paste adjust to taste
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Optional Additions:

  • 1 red bell pepper sliced
  • 1 cup green beans trimmed
  • 1/4 cup thai basil leaves
  • 1 tablespoon sesame seeds for garnish
  • 1 teaspoon red pepper flakes for extra heat

Instructions
 

Prepare the Tofu:

  • Press your extra-firm tofu using a tofu press or by wrapping it in layers of paper towel and placing something heavy on top for 15-30 minutes.
  • Cut the pressed tofu into 1-inch cubes or tofu slices, whichever you prefer.
  • Place tofu cubes in a large bowl and toss gently with cornstarch, salt, and pepper until evenly coated.
  • Heat a tablespoon of oil in a large skillet over medium-high heat.
  • Add the tofu in a single layer (work in batches if necessary) and cook until golden brown on all sides, about 2-3 minutes per side.
  • Remove tofu from the pan and set aside.

Prepare the Eggplant:

  • Cut the eggplant into 1-inch cubes if using globe eggplant, or diagonal slices if using Japanese eggplant.
  • In the same skillet, add remaining oil and heat over medium heat.
  • Add the eggplant and cook for about 5-7 minutes, stirring occasionally, until it starts to soften and brown.
  • Add minced garlic, ginger, and white parts of green onions. Cook garlic and aromatics for 30 seconds until fragrant.

Make the Sauce:

  • In a small bowl, whisk together all sauce ingredients except the cornstarch slurry.
  • Taste and adjust seasonings as needed.

Bring It All Together:

  • Return the crispy tofu to the pan with the stir-fried eggplant.
  • Pour the sauce over the mixture and stir to coat.
  • Add the cornstarch slurry and stir continuously until the sauce thickens, about 1-2 minutes.
  • If using optional additions like red bell pepper or green beans, add them now and cook for another 2-3 minutes until just tender.
  • Remove from heat and garnish with green parts of green onions, thai basil, and sesame seeds.

Notes

Tips
Soggy Tofu? Here's the Fix:
If your tofu isn't getting crispy, it likely still contains too much moisture. Next time, press it longer or use the freezing method mentioned above.
Bitter Eggplant? Try This:
If you find eggplant occasionally bitter, try salting the cut pieces and letting them sit for 15-30 minutes before cooking. Rinse and pat dry before adding to the recipe.

Nutrition

Calories: 220kcalCarbohydrates: 18gProtein: 12gFat: 14gSaturated Fat: 2gSodium: 680mgFiber: 6gSugar: 7gCalcium: 150mgIron: 2.5mg
Keyword crispy tofu, dark soy sauce, eggplant dish, eggplant recipes, eggplant tofu recipe, extra firm tofu, globe eggplant, japanese eggplant, most absorbing vegetable, pan-fried eggplant, pressed tofu, sesame oil, stir-fried eggplant, tofu dish, tofu press, tofu stir fry, vegetable side dish
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