Eggplant Tofu Stirfry

This stir fry was a hit with my daughter and her vegetarian high school friends. Vegan/Vegetarian and delicious!

Eggplant Tofu Stirfry

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  • Prep Time


  • Total Time


  • Servings



  • 1

    medium eggplant, cubed

  • 10

    ounces tofu, cubed (pressed to remove water if desired)

  • ½

    inch gingerroot, minced

  • 1

    jalapeno pepper, seeded and sliced

  • 3

    green onions, sliced

  • 1

    garlic clove, sliced

  • 3

    Tbsp soy sauce

  • 1

    lime, juice of

  • 1

    Tbsp sugar

  • 1

    Tbsp flour

  • ¼

    tsp sesame oil

  • bunch parsley, chopped

  • 2

    Tbsp frying oil

  • water

  • 1

    Bunch bok choy


Sprinkle 2 tsp coarse salt on the eggplant chunks four or more hours before cooking. This will cause it to sweat. Rinse off the salt before cooking. Heat 1T oil in large frying pan over medium high heat. Cook tofu for 3-4 minutes per side, flipping once, until golden and crisp. Remove tofu from pan. In heated pan with residual oil, saute eggplant cubes until fully cooked but not soggy. This may take 5-10 minutes depending on how large you cut the eggplant. Remove eggplant from pan. Meanwhile, prepare sauce. In a 1 or 2 cup measuring cup, stir together soy sauce, lime juce, sugar, flour, sesame oil. Add enough water to make about 2/3 cup liquid. May add more or less water if you like an especially thick or thin sauce. Add 1T of oil to the hot pan. Cook ginger in hot oil for about 1 minute, then add jalapeno, green onion, and garlic. Cook for about 2 minutes more. Add cooked tofu and eggplant to pan with ginger mix. Add bok choy and water chestnuts. Cook and stir for about one more minute until bok choy turns bright green. Pour sauce mixture into pan, bring to boil and cook, stirring, until thickened. This will only take a minute or two. Add chopped parsley to pan and stir to combine. Serve with plenty of hot cooked brown rice. Cook's notes: I like coconut oil for frying. Tofu never gets golden brown for me. Also, I like making the sauce up ahead of time and soaking the tofu in it for an hour or so. The bok choy and water chestnuts add greenness and crunch to the original recipe.


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