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Spicy Tofu and Eggplant Stir-Fry – vegetarian recipe
Stav Kogan

Spicy Tofu and Eggplant Stir-Fry

A fiery, savory, and deeply aromatic Chinese-inspired stir-fry where tender tofu and silky eggplant soak up a rich, haunting sauce. This dish comes together quickly and is packed with plant-based protein and flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • Oil for stir-frying
  • 1 lb (450 g) firm tofu, cut into ½-inch by 2-inch strips and patted very dry
  • 1 small eggplant, about ¾ lb / 340g (12 oz), peeled and cut into ½-inch by 2-inch strips
  • 3 cups (8 oz) / 225g sliced mushrooms
  • 2 cups (8 oz) / 225g green beans, cut into 2-inch lengths
  • ¼ cup (60 ml / 2 fl oz) water
For the Sauce
  • 1 tbsp (15 ml) chili paste with garlic
  • 3 tbsp (45 ml) tamari or other soy sauce
  • 4½ tbsp Chinese rice wine or dry sherry
  • 3 tbsp (45 ml) water
  • Press Your Tofu: For the best golden-brown, non-soggy tofu, press it for at least 30 minutes before cooking. Wrap the block in paper towels or a clean kitchen towel, place it on a plate, and put something heavy on top.
  • Mise en Place is Your Best Friend: This dish cooks very quickly! Have all your vegetables chopped, tofu sliced, and sauce mixed *before* you turn on the heat. This makes the stir-frying process smooth and stress-free.

Method
 

  1. Prepare the sauce: In a small bowl, whisk together the chili paste, tamari, Chinese rice wine, and 3 tablespoons (45 ml / 1.5 fl oz) of water.
  2. Set aside. 2.
  3. Cook the tofu: Heat about 3 tablespoons (45 ml / 1.5 fl oz) of oil in a wok or large skillet over medium-high heat.
  4. Once hot, add half the tofu and stir-fry until lightly golden.
  5. Transfer to a platter and repeat with the remaining tofu, adding a little more oil if the pan is dry. 3.
  6. Sauté the vegetables: Add a bit more oil to the wok if needed and increase the heat to high.
  7. Add the eggplant strips and stir-fry for 4 minutes. They will absorb the oil quickly; resist adding more and just keep tossing.
  8. Add the mushrooms and green beans and stir-fry for another 3 minutes. 4. Steam the vegetables: Pour in the ¼ cup of water, cover the wok, and let it steam for 5 minutes, or until the water has evaporated and the vegetables are tender-crisp. 5.
  9. Combine and sauce: Return the golden tofu to the wok.
  10. Pour your prepared sauce over the mixture and toss everything to combine. 6.
  11. Finish and serve: Stir-fry for 3 more minutes, tossing continuously until everything is beautifully coated and the sauce has slightly thickened.
  12. Serve immediately over a bed of fluffy rice.
  13. Don't Drown the Eggplant: Eggplant is like a sponge for oil. Stick to the amount in the recipe and keep stir-frying over high heat. It will release the oil back as it cooks, resulting in a silky, not greasy, texture.

Nutrition

Calories: 350kcalCarbohydrates: 28gProtein: 18gFat: 18g

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