Even If tofu or aubergine isn’t your kind of thing, this recipe will change your mind. A few years back, I didn’t like tofu either. I considered it bland and boring.
However, since I started focusing on healthy eating, I realized how incredible tofu can be as a vegan protein source. And it can actually be super delicious when cooked right.
Tofu is now a regular part of my meals, and this Tofu & Aubergine Stir-Fry is one of my favorites.
It’s crispy, saucy, and appetizing. Definitely nowhere near boring!
So If you’re looking for a quick, healthy, and satisfying vegan dinner. This one’s for you!
Ingredients Breakdown
- Firm tofu, cubed
- Aubergine (eggplant)
- Butter (or swap with olive oil, coconut oil, or vegetable oil)
- Olive oil
- Cornstarch
- Salt & black pepper
- Garlic, minced
- Red onion, chopped
For Sauce
- Coconut aminos (or substitute with soy sauce)
- Vegetable stock (mushroom or chicken stock also works well)
- Rice vinegar
- Sesame oil
- Salt & pepper
- Cornstarch (for thickening)
- Brown or white sugar
- Sriracha (adjust to your spice preference)
- Lime juice
For Garnish
- Chopped spring onions
- Sesame seeds
How to Make This Crispy, Tofu Aubergine Recipe
Wash the aubergine properly. Slice it into chunky, french-fry-sized pieces. Marinate them with cornstarch and a little bit of salt.
Set aside for 15 minutes, and let the flavors absorb.
In the meantime, cut the tofu into small cubes.
Now, heat a pan over low flame and melt about 5 tablespoons of butter. Gently fry the tofu until it turns golden brown and crispy. Once done, set it aside.
In the same pan, add a drizzle of olive oil and fry the aubergine pieces up until they develop a beautiful golden-brown color. Once they’re crispy, transfer them to a plate and set aside.
Using the same pan, add some chopped onions. Let them sizzle for approx 10 seconds.
Now add a generous spoonful of garlic paste, some chopped spring onions, a pinch of black pepper, and a little salt. Sauté for about 5 minutes until fragrant.
Now’s the time to pour in the sauce. Let it coat everything nicely.
Toss in the crispy tofu and fried aubergine. Give everything a good stir so the sauce clings to every bite. Let it cook for another 3-4 minutes.
Time to Serve! Plate up your delicious stir-fry, garnish with sesame seeds and extra spring onions.
Serve it as is, or pair it with a bowl of steamed rice for a perfect meal.
Enjoyed this recipe? Then for sure you’ll love our Baba Ganoush Recipe for another delicious way to savor aubergine!
Crispy Tofu, Aubergine Stir-Fry
Description
Ingredients
- 227 grams firm tofu cubed
- 1 large aubergine cut into thick strips
- 5 tbsp butter or swap with olive oil, coconut oil, or vegetable oil
- 5 tbsp olive oil
- 2 tbsp cornstarch
- Salt & black pepper to taste
- 5 cloves garlic minced
- 1 medium red onion chopped
For Sauce
- 3 tbsp coconut aminos or substitute with soy sauce * see notes
- ½ cup vegetable stock mushroom or chicken stock also works well
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch for thickening
- 1/3 tsp salt
- 1/3 tsp black pepper
- 1 tbsp brown sugar or white sugar as an alternative
- 3 tbsp sriracha adjust to your spice preference
- 2 tbsp lime juice
For Garnish
- Chopped spring onions
- Sesame seeds
Instructions
- Prepare Aubergine: Wash and cut the aubergine into thick french-fries-like shapes. Marinate with cornstarch and a pinch of salt. Let it sit for 15 minutes.
- Cube Tofu: Cut tofu into small, even cubes.
- Fry Tofu: Heat butter in a pan over low heat. Fry tofu until golden brown. Remove and set aside.
- Fry Aubergine: In the same pan, add olive oil and fry aubergine till golden brown. Then transfer it to a plate.
- Sauté Aromatics: Within the same pan, add onions. After 10 seconds, stir in garlic paste, spring onions, black pepper, and salt. Sauté for 5 minutes.
- Mix Everything: Pour in the stir-fry sauce, then add the fried tofu and aubergine. Stir-fry for 3-4 minutes until well coated.
- Serve: Plate and garnish with sesame seeds and extra spring onions. Enjoy as is or with rice!
Loved it!!!