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Stir Fry Eggplant Tofu

Chef/operator production sheet for Stir Fry Eggplant Tofu. Use this page for station prep, service setup, holding decisions, and catering execution. 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.

VegetarianChef/Operator Production SheetUC Option A

Stir Fry Eggplant Tofu

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

Yield: 4 servings
Style: Vegetarian stir-fry
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

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)

Prep / Cook 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.

Holding / Reheat / Catering Notes

  • Verify stocks, sauces, cheeses, and garnish ingredients before marking vegetarian.
  • Keep meat-contact utensils and pans separate.
  • Hold and finish according to station standards.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.