Uncle Cheese Recipe Library

Stir Fry Eggplant Tofu

Stir Fry Eggplant Tofu now lives in the responsive Uncle Cheese recipe library, making the dish easier to review and share as a live browser page instead of a static preview card.

Vegetarian Asian-inspired VE / VG Migration live

Stir Fry Eggplant Tofu

Charred eggplant and crisp tofu in a savory mushroom-oyster stir-fry sauce.

Yield: 4 servings
Style: Vegetarian stir-fry
Best view: Browser on phone or desktop

Ingredients

Main
  • 2 Chinese eggplants, cut into 2-inch slices
  • 1/2 tsp salt
  • 1 block extra-firm tofu, cubed
  • 2 tbsp cornstarch, divided
  • 2 shallots, finely diced
  • 5 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 Thai chili, thinly sliced (optional)
Sauce
  • 3 tbsp vegetarian mushroom oyster sauce
  • 1 tbsp soy sauce
  • 1/4 cup vegetable stock
  • 1/2 tbsp rice vinegar
  • 1 tsp sesame oil
  • Sesame seeds for garnish (optional)
  • Green onion for garnish (optional)

Method

  1. Soak sliced eggplant in salted water 15 minutes, then drain and pat dry.
  2. Mix all sauce ingredients in a small bowl and set aside.
  3. Pat tofu dry and toss with 1 tbsp cornstarch.
  4. Sear tofu in a little oil over medium-high heat until golden and crisp. Remove.
  5. Toss eggplant with remaining 1 tbsp cornstarch, then sear until nicely charred. Remove.
  6. Reduce heat to medium. Add a little oil, then cook shallots until lightly golden.
  7. Add garlic, ginger, and chili. Cook until fragrant.
  8. Return tofu and eggplant to the pan. Toss 1 minute.
  9. Pour in sauce, mix well, then turn off heat.

Finish + Service

  • Top with sesame seeds and sliced green onion.
  • Serve with rice or cauliflower rice.
  • Best when eggplant is lightly charred, not soggy.
Uncle Cheese hosted recipe page — Stir Fry Eggplant Tofu is maintained inside the responsive recipe library.