Eggplant tofu recipe with garlic basil sauce
Eggplant tofu stir-fry with tofu puffs, tender purple eggplant, and garlic basil sauce. Made with less oil, crisp edges, and saucy bites.
Servings: 4 servings
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
Prep the eggplant:
- Trim off the stem ends of the eggplants. Roll-cut them into about 1.5-inch wedges: hold your knife at a 45-degree angle, make one cut, then roll the eggplant a quarter turn and cut again. Repeat until all the eggplant is cut.
- In a large bowl, combine the water and vinegar. Add the eggplant and place a small plate on top to keep the pieces submerged. Soak for 15 minutes.
- Drain well and pat the eggplant dry. Transfer to a large mixing bowl, sprinkle with starch, and toss until the pieces are lightly coated on all sides.
Prep the tofu, aromatics, and sauce
- Cut the tofu puffs into triangles or 1-inch pieces, if needed.
- Finely mince the garlic and ginger. Set them aside with the dried chili peppers.
- In a small bowl, stir together all the garlic basil sauce ingredients. Stir again right before adding it to the pan because the starch will settle at the bottom.
Pan-fry the eggplant
- Preheat a large non-stick sauté pan over medium-low heat until it feels hot. Add 1.5 tablespoons of oil.
- Increase the heat to medium-high. Add the eggplant in a single layer and pan-fry for 2 minutes on the first side.
- Flip the eggplant, add the remaining 1 tablespoon oil, and pan-fry for 2 more minutes, or until the centers begin to soften and the outside looks lightly crisp.
Finish the dish
- Add the garlic, ginger, chili peppers, and salt. Sauté for about 30 seconds, until fragrant.
- Add the tofu puffs and stir the sauce one more time before pouring it into the pan. Add the basil.
- Turn the heat to high and toss for about 1 minute, until the sauce thickens and coats the eggplant and tofu.
- Transfer to a large serving plate and serve warm with steamed rice.
Video
Notes
- Eggplant options: Italian eggplant or graffiti eggplant also works. Slice into 2.5 to 3-inch spears and add about 1 more minute per side when pan-frying.
- Tofu puffs: Store-bought tofu puffs are usually found in the refrigerated aisle at Asian grocery stores. Homemade tofu puffs also work; air fry or shallow fry them until golden before adding.
- Using regular tofu: Use medium-firm tofu or soft tofu, not silken tofu. It may break a little when tossed. Pat dry, season lightly with salt and garlic granules, coat with oil, then dust with starch. Pan-fry until crisp before combining with the eggplant.
- Chili pepper substitutes: Use 1 whole Thai red chili pepper or 1 red Fresno pepper, sliced with the seeds removed.
- Make-ahead: You can make the tofu puffs 1 day ahead. Let them cool completely, then store them in the fridge.
- Storage and reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave on medium for 1 minute, or until warmed through.
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
