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Eggplant Tofu Recipe

Eggplant Tofu Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 362
Ingredients Method Notes

Ingredients
  

  • 14 oz block extra-firm tofu
  • 2 Chinese eggplants (about 1 lb total)
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp chili garlic sauce (optional)
  • 2 tsp cornstarch
  • 3 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 green onions, sliced
  • Toasted sesame seeds for topping

Method
 

  1. Press tofu for 15 minutes, then cut into 1-inch cubes. Heat 2 tbsp oil in a skillet over medium-high. Sear tofu 4 minutes per side until golden and crisp. Remove to a plate.
  2. Add remaining 1 tbsp oil to the pan. Add eggplant and cook 5 to 6 minutes, stirring occasionally, until softened and wrinkled in spots.
  3. Whisk soy sauce, hoisin, rice vinegar, chili garlic sauce, cornstarch, and 2 tbsp water in a small bowl.
  4. Make a well in the pan, stir in garlic and ginger for 30 seconds, then pour in the sauce and return tofu. Toss and cook 1 minute until sauce thickens and coats everything.
  5. Remove from heat, top with green onions and sesame seeds, and serve over rice immediately.

Notes

Pressing time is built into the prep, so the whole meal comes together in about 30 minutes total. For an extra-crispy tofu texture, toss the pressed cubes with 1 tbsp cornstarch before searing.