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This Eggplant Tofu recipe with Garlic Basil Sauce features buttery soft eggplant and crispy tofu that’s puffy and airy inside and crisp on the outside. The tofu and eggplant soak up the delicious garlicky basil sauce, making this dish super addictive.
Not only is it gluten-free and vegetarian-friendly, but there’s also no need to press the tofu, making it a fast and easy dinner option. Follow our simple steps, expert tips, and side dish suggestions to enjoy this flavorful meal at home.
Table of Contents
Ingredients
Here are the ingredients you’ll need to make eggplant and tofu in garlic sauce. Each one adds a special touch to make this dish super tasty!
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- Chinese eggplant: Adds a tender texture and absorbs flavors well.
- Substitute: Italian eggplant or graffiti eggplant.
- Room temperature water: Used for soaking eggplant to remove bitterness.
- Distilled white vinegar: Helps to soften the eggplant and maintain its color.
- Starch: Creates a crispy coating on the eggplant and tofu puffs.
- Tofu puffs: Provides a crispy exterior and spongy interior that absorbs the sauce.
- Substitute: Fresh, firm, or medium-firm tofu.
- Garlic cloves: Adds a robust, aromatic flavor.
- Ginger root: Provides a warm, spicy note that complements the garlic.
- Chinese dried red chili peppers (optional): Adds heat and a subtle smoky flavor.
- Substitute: Thai red chili pepper or red Fresno pepper.
- Avocado oil: Used for frying due to its high smoke point.
- Coarse sea salt: Enhances the overall flavor of the dish.
- Thai basil leaves: Adds a fresh, aromatic flavor with a hint of sweetness.
- Substitute: Italian basil.
Garlic Basil Sauce:
- Chicken or vegetable stock: Provides a savory, rich base for the sauce.
- Light soy sauce: Adds a salty and umami flavor.
- Dark soy sauce: Adds a deeper, slightly sweet umami flavor.
- Oyster sauce: Contributes a rich, savory depth to the sauce.
- Substitute: Vegetarian oyster sauce.
- Chinese black vinegar: Adds a tangy, slightly sweet acidity.
- Substitute: Aged balsamic vinegar.
- Coconut brown sugar: Balances the flavors with a touch of sweetness.
- Tapioca starch: Thickens the sauce, giving it a glossy finish.
What type of tofu to use?
You can use firm or extra-firm tofu to make crispy tofu, however, I recommend using tofu puffs for this dish.
What is tofu puff?
- Tofu puffs are a popular vegetarian ingredient in Asian cuisines. They are freshly made tofu fried to a puffy airy inside and a little crisp outside. Because they’re puffy inside, the air holes absorb sauce and liquid well, enhancing the flavor and texture of the tofu.
- You can purchase tofu puffs in Chinese, Korean, and Japanese grocery stores.
- We also have a homemade tofu puff recipe made in an air fryer, using medium-firm tofu, soft tofu, or fresh tofu.
Can I use firm tofu?
- Yes, you can. The texture will be more dense, but it will still be delicious.
- My Air fryer salt and pepper tofu is a perfect example of using extra-firm tofu.
Tips for frying tofu:
- Neither of these tofu types needs to be pressed before frying.
- Using the right type of tofu, proper cookware (stovetop vs. air fryer), patting the tofu dry, and coating it with starch will give you great results.
How to make eggplant and tofu recipe
Ready to make this delicious Eggplant Tofu with Garlic Basil Sauce? Follow these simple steps to create a dish that’s full of flavor and perfect for any meal. Let’s get cooking!
Eggplant Prep:
- Trim and cut eggplants: Trim the tip end and cut into wedges at a 45-degree angle.
- Soak eggplant: Soak in water with vinegar for 15 minutes, keeping them submerged.
- Pat dry and coat: Pat dry, transfer to a bowl, sprinkle with starch, and toss to coat.
Tofu Puffs (if making them by yourself):
- Prepare tofu: Pat dry, slice into bite-sized cubes, pat dry again, and coat with starch.
- Fry tofu: Air fry or shallow fry in oil until golden brown. Set aside.
Aromatics and Sauce:
- Prepare aromatics: Mince garlic and ginger; set aside chili peppers.
- Mix sauce: Combine sauce ingredients in a small bowl.
Fry Eggplant:
- Preheat & Pan fry eggplant: Preheat a large skillet over medium heat, add the oil. Fry eggplant on medium-high for 2 minutes per side, adding 1 tbsp oil when flipping.
- Add aromatics: Add garlic, ginger, chili peppers, and salt.
- Combine & Serve: Add tofu, sauce, and basil. Toss on high heat for 1 minute until the sauce thickens. Transfer to a serving plate and serve warm with steamed rice.
Why soak the eggplants?
Soaking the eggplants is key for two reasons:
- Reduce Oil Absorption: Eggplants have many air holes inside. Soaking them helps fill up these air bubbles, so they soak up less oil when cooking.
- Maintain Color: Soaking eggplants in a vinegar water solution, especially light purple-colored Chinese eggplants, helps maintain their beautiful purple skin color.
What to serve with tofu and aubergine
Looking for the perfect sides to compliment your tofu aubergine recipe? Here are some tasty suggestions:
- Rice and Noodles: Pair this dish with steamed rice cooker white rice, Air fryer rice, Panda Express fried rice, or Spicy peanut noodles for a filling and satisfying meal.
- Taiwanese Dinners: Enjoy it alongside Stir fry corn with chicken or Taiwanese braised minced pork to create a delightful Taiwanese dinner experience.
- Light Soup: Add a light soup like Tomato egg drop soup, Bok choy soup, or Paleo egg drop soup to round out your meal with a refreshing touch.
ChihYu’s expert tips
- Soak the eggplant: Soaking the eggplant in a vinegar water solution helps reduce oil absorption and maintains the beautiful purple color.
- Dry thoroughly: Pat the eggplant and tofu dry thoroughly before coating with starch. This ensures a crispy texture when frying.
- Use tofu puffs: For the best texture and flavor absorption, use tofu puffs as they soak up the sauce well. Tofu puffs are made from fresh, medium-firm, or soft tofu that is fried until it becomes puffy and airy inside with a slightly crispy exterior.
- If using firm tofu: For a crispy exterior, use firm or extra-firm tofu. Remember to pat it dry and coat it with starch.
FAQs
Can I use a different type of eggplant for this dish?
Yes, you can use Italian or graffiti eggplant. Just slice them into 2.5 to 3-inch spears and add 1 more minute per side when pan frying, as their skins are thicker.
What if I can’t find tofu puffs?
If you can’t find tofu puffs, you can use firm or extra-firm tofu. Pat it dry, coat it with starch, and fry it until crispy. Alternatively, use fresh or medium-firm tofu. Pat it dry, slice it into cubes, coat with starch, and air fry or shallow fry until golden brown.
More Chinese eggplant recipes you might like
If you loved this Tofu aubergine with garlic basil sauce, you’ll definitely want to try these other delicious Chinese eggplant recipes. Each one highlights the unique flavors and textures of this versatile vegetable.
- Thai Basil Eggplant: Stir-fried eggplant with garlic, chili, and fresh Thai basil for a spicy and sweet dish.
- Chinese Eggplant with Garlic Sauce: Eggplant stir-fried in a rich, garlicky sauce for a quick and flavorful meal.
- Roasted Chinese Eggplant: Roasted eggplant served with a creamy maple tahini sauce for a sweet and savory twist.
- Air Fryer Chinese Eggplant: Crispy, tempura-style eggplant made easily in an air fryer for a crunchy texture without deep frying.
Recipe Card
Eggplant tofu recipe with garlic basil sauce
Delicious Eggplant Tofu with Garlic Basil Sauce recipe with buttery soft eggplant and crispy tofu soaked in a flavorful garlicky basil sauce.
Video
Ingredients
- 1 lb Chinese eggplant
- 3 cups room temperature water
- 3 tbsp distilled white vinegar
- 2-2.5 tbsp starch
- 14 oz. tofu puffs either dice to triangle or 1-inch cubes
- 0.75 oz garlic clove finely minced, 5 large
- 0.25 oz ginger root finely minced, half of one small thumb size
- 3-4 whole Chinese dried red chili peppers optional
- 2.5 tbsp avocado oil divided
- ¼ tsp coarse sea salt
- 1 oz Thai basil leaves or 1.25 oz Italian basil, a large handful
Garlic basil sauce:
- ½ cup chicken stock or vegetable stock
- 1 tbsp light soy sauce or 1 tbsp coconut aminos
- 1 tbsp dark soy sauce or 1 tbsp coconut aminos
- 1 tbsp oyster sauce or vegetarian oyster sauce
- 1 tbsp Chinese black vinegar or aged balsamic vinegar
- 1 tsp coconut brown sugar skip if using coconut aminos
- 1 tsp tapioca starch
Instructions
Eggplant prep:
- Tim away the tip end of the eggplants. Cut it into wedges by first holding your knife at a 45-degree angle and making a 1.5-inch long cut. Then, continue to roll the ingredient 90 degrees and make cuts of the same width and angle until it is all cut.
- Soak the eggplants in a large bowl of room temperature water with vinegar for 15 minutes. Place a small plate on top of the eggplants to help them submerge under the water.
- After soaking, pat them dry, and transfer to a large mixing bowl. Sprinkle with starch and toss to coat well on all sides.
Tofu puffs (from scratch):
- To make homemade tofu puffs, you’ll pat dry the tofu, slice to bite size cubes, pat dry again and gently coat with starch on all sides. You can air fry or shallow fry on a stovetop with a little more oil until golden brown. Transfer them out to set aside ready to use.
- See our homemade tofu puffs recipe for more info.
Aromatics and Sauce:
- Prepare the garlic and ginger, and set aside the chili peppers. In a small bowl, combine the sauce.
Fry eggplant:
- In a large saute pan, preheat it over medium-low heat until it feels hot, add 1.5 tbsp oil.
- Turn heat up to medium-high, pan fry the eggplant in a single layer for 2 minutes on the first side. Flip the eggplants, add the remaining 1 tbsp oil, pan fry for 2 more minutes or until they turn softer in the middle and the outside is a little crisp.
- Add in the garlic, ginger, and chili pepper, and salt. Saute for 30 seconds.
- Add the tofu, sauce, and basil. Turn heat up to high and toss for 1 minute or until the sauce thickens.
- Transfer to a large serving plate. Serve warm with steamed rice.
Notes
- Italian eggplant or graffiti eggplant also works well for this dish. Slice them into roughly 2.5 to 3-inch spears. When pan frying, add 1 more minute per side to cook because their skin is thicker than Chinese eggplant.
- Tofu puffs are a popular vegetarian ingredient in Asian cuisines. They are freshly made tofu deep fried to a puffy, airy inside and slightly crisp outside. Because they’re puffy inside, the air holes absorb sauce and liquid well, enhancing the flavor and texture of the tofu.
- Types of tofu to use (for homemade tofu puffs): Use fresh tofu (labeled as fresh on the packaging), firm, or medium-firm tofu. Soft tofu (not silken) only works when you make them in an air fryer.
- Chili pepper substitutes: You can also use 1 whole Thai red chili pepper or 1 red Fresno pepper, sliced with seeds removed.
- Make-ahead: You can make the tofu puffs 1 day ahead, let them cool, and store in the fridge.
- Store in an airtight container in the fridge for up to 4 days. Reheat in a microwave on medium for 1 minute
Nutrition
Serving: 1serving, Calories: 237kcal, Carbohydrates: 18g, Protein: 12g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Sodium: 692mg, Potassium: 375mg, Fiber: 5g, Sugar: 6g, Vitamin A: 599IU, Vitamin C: 6mg, Calcium: 168mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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