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This one-pan Chinese Eggplant and Tofu Stir Fry tosses pan-fried eggplant and tofu slices in a sticky garlic sauce for a restaurant-quality meal you can make any night of the week! Vegan, Gluten-Free Option.
Skip the Chinese takeout and make this Stir Fried Chinese Eggplant and Tofu instead. Slices of eggplant and tofu are lightly seasoned before being pan-fried to golden, crispy perfection and coated in a sticky, aromatic, and garlicky stir fry sauce. Serve over rice for a restaurant-quality weeknight dinner!
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A Weeknight Staple for Eggplant Lovers
Move over, zucchini. There’s another veggie that should be starring in your late summer meals: eggplant! This firm, meaty, and tender nightshade vegetable peaks from July to October, making it a must-have in everything from comforting dinners to party dips to easy stir-fries, like this Sticky Garlic Eggplant and Tofu. Luckily eggplant is available year-round in most grocery stores though, so even if it’s not in season you can still make this delicious recipe.
This healthy and satisfying meal combines pan-fried Chinese eggplant and tofu with sautéed aromatics and a sweet-savory sauce. The meaty, tender, and perfectly chewy eggplant is to die for, while the golden brown tofu adds just the right amount of crunch. The contrast of flavors and textures is *chef’s kiss*.
Ingredients for Chinese Eggplant Stir Fry
This stir fry calls for a handful of fresh ingredients and aromatics, plus a few pantry staples for the garlicky sauce. These are the key ingredients you’ll need:
- Chinese Eggplant: you’re likely to see a few different varieties of eggplant during your trip to the grocery store. For this recipe, make sure you’re picking up two Chinese eggplants. These long, narrow, purple eggplants are perfect for stir-fries, but only when prepared properly (more on that below!). You can also use globe eggplant if you can’t find Chinese eggplant at your local grocery store or Asian grocery store.
- Tofu: stick with super firm or extra-firm tofu for this recipe. These firm varieties don’t have much excess water, which means they don’t need to be pressed ahead of time and turn out crispier in the frying pan.
- Aromatics: minced ginger, a bunch of garlic cloves, and green onions are responsible for the complex, restaurant-quality flavors in this stir fry.
- Sauce: a mix of tamari, rice vinegar, brown sugar, Chinese five spice, black pepper, cornstarch, and water are all you need to make the easy sauce.
How to Make Sticky Garlic Eggplant and Tofu
- Soak the eggplant slices in a large bowl filled with cold water and salt.
- Meanwhile, whisk the tamari or soy sauce, vinegar, sugar, five spice, black pepper, cornstarch, and water together in a small bowl until the sugar and cornstarch are dissolved. Set aside.
- Transfer the drained eggplant to a clean kitchen towel and pat to dry. Place them back in the dried bowl and sprinkle the cornstarch over top. Toss to coat.
- Pan-fry the tofu in a hot oiled pan or wok until golden on both sides. Transfer to a paper towel-lined plate and sprinkle with salt.
- Add more oil to the pan/wok, then add the eggplant. Toss the pieces in the oil and pan-fry for 8 to 10 minutes. Set aside.
- Sauté the garlic, ginger, and white parts of the green onion in the now-empty pan. Once they’re fragrant, return the tofu and eggplant to the pan.
- Whisk the stir fry sauce once more before pouring it over the eggplant and tofu. Heat to a simmer, stirring occasionally, until the eggplant and tofu are coated.
- Serve the stir-fried eggplant and tofu in bowls over white rice and garnish with the remaining green onion and Thai basil. Enjoy!
Caitlin’s Cooking Tips
- Don’t skip the oil: Neutral-flavored oil plays a key role in this recipe! It crisps the outside of the tofu and eggplant and reveals the hidden flavors of the aromatics to give this dish its Chinese restaurant-quality flavors. If you’re looking for an oil-free version of this recipe, I’d recommend checking out my oil-free vegan recipes instead to find a dish better suited to your dietary preferences.
- Make this in a wok if you have one: I always make my stir-fries in a large stainless steel wok because they’re designed for high heat, even cooking, and their round-bottomed shape makes it easier to toss and coat the ingredients in the sticky garlic sauce.
Serving Suggestions
The garlic sauce-coated eggplant and tofu are hearty and satisfying on their own or served over a bed of cooked white or brown rice. You can’t go wrong with diced green onions and fresh Thai basil leaves on top, either. They add a bright and refreshing bite to complement the stronger savory flavors.
To make this part of a larger meal, serve the stir-fried eggplant and tofu with this Kabocha Squash Soup, this Roasted Garlic Sesame Broccoli, and this Kimchi Fried Rice on the side.
If you’re looking for more delicious vegan stir fry recipes, you’ll also love this Tofu Mushroom Stir Fry, this Summer Vegetable White Bean Stir Fry, and this Garlic Green Bean Stir Fry!
How to Store Leftover Eggplant Tofu Stir Fry
The leftover stir fry will keep for up to 5 days in the refrigerator. Allow the leftovers to cool to room temperature before transferring them to an airtight container.
Either quickly reheat the stir fry for 1 to 2 minutes in the microwave or add the leftovers to a lightly oiled wok or skillet on the stove. Heat over medium heat until the eggplant and tofu are warm, crisp, and tender. Add a splash of water, tamari/soy sauce, or broth to make them saucy and sticky again, if needed.
Substitutions and Variations
- Gluten-Free Option: This recipe is inherently gluten-free if you make the stir fry sauce with tamari or gluten-free soy sauce.
- Bring the Heat: Add up to 1 tablespoon of sriracha or Chinese chili crisp to the sauce for a subtle heat.
- Tofu Substitute: Fried pieces of tempeh would be just as tasty here.
- Add More Veggies: Just like in this Ramen Stir Fry, you’re more than welcome to add a bunch of mixed vegetables to this recipe (add them to the pan after sautéing the aromatics). Chopped broccoli, mushrooms, snow peas, and bell peppers would all be delicious.
Recipe FAQs
Brining the eggplant in salt water helps the pieces hold their shape and prevents them from absorbing too much oil while frying.
It’s up to you. I like how the thin peel on a Chinese eggplant becomes super soft and tender when cooked, but you’re welcome to peel the skin ahead of time if you’d like.
You can, but it will take longer. Place the coated eggplant slices and tofu on two lightly greased or lined baking sheets and bake at 450ºF for 12 to 15 minutes, then flip and bake for another 10 minutes or until the pieces are golden brown and crisp. Toss them in the sauce as normal after baking.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Sticky Chinese Eggplant and Tofu
Ingredients
For the eggplant:
- 2 Chinese eggplants cut into 1” slices (about 12 ounces)
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
For the Sauce:
- 1/4 cup low sodium tamari or sub soy sauce
- 1 tablespoon unseasoned rice vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon Chinese five spice
- 1/2 teaspoon black pepper or to taste
- 2 teaspoons cornstarch
- 3/4 cup warm water
For the Tofu and Stir Fry:
- Neutral oil for frying
- 16 ounces super firm tofu* cut into cubes or triangles
- Kosher salt for sprinkling
- 1 teaspoon ginger minced
- 5 cloves garlic roughly chopped
- 3 green onions sliced; white and green parts separated
- Thai basil for garnish (optional)
- Cooked rice for serving (optional)
Instructions
- Soak the Eggplant: Fill a large bowl most of the way with cold water, then mix in the salt. Transfer the eggplant slices into the water and submerge them completely, using a heavy plate or pot lid to weigh them down. Let soak for 15 minutes while you prep the sauce.
- Stir Fry Sauce: Add the tamari or soy sauce, vinegar, sugar, five spice, pepper, cornstarch, and water to a small bowl or measuring glass. Whisk until the brown sugar has dissolved and the cornstarch is mixed in; set aside.
- Coat the Eggplant: Drain the eggplant well and dry the soaking bowl. Transfer the eggplant to a clean kitchen towel and press until dry; return to the bowl and sprinkle the cornstarch on top. Toss the eggplant until it is equally coated in cornstarch; set aside.
- Fry the Tofu: Warm a generous amount of oil in a stainless steel or cast iron pan or wok over medium heat (there should be about 1/4” of oil across the bottom of the pan). Add the tofu and pan-fry for about 3 to 5 minutes on each side, until golden. Transfer to a paper towel-lined plate and sprinkle with salt; set aside.
- Fry the Eggplant: Add more oil to the pan if necessary; add the eggplant to the pan and quickly mix it to coat all sides with oil; pan-fry the eggplant for 8 to 10 minutes, stirring every 1 to 2 minutes. Remove from the pan and set aside.
- Aromatics: Add more oil to the pan if necessary; add the garlic, ginger, and white parts of the green onion to the pan and sauté for 45 to 60s seconds.
- Stir Fry: Return the tofu and eggplant to the pan. Give the stir fry sauce a final whisk and pour over the eggplant and tofu. Bring to a simmer and simmer for 5 to 7 minutes, stirring occasionally, until there is no sauce left at the bottom of the pan and the tofu and eggplant are evenly coated.
- Serve & Store: Serve the eggplant and tofu over white rice and top with the remaining green onion and Thai basil, if using. Enjoy warm; leftovers will keep in the fridge for up to 5 days.
Recipe Notes
- Eggplant: I recommend using Chinese eggplant (long and thin) for this recipe, but it will work with globe eggplant as well!
- Gluten-Free: This recipe is gluten-free if you use tamari (naturally gluten-free) or a gluten-free soy sauce
- Note: Nutrition facts are only an estimate and include 3 tablespoons of cooking oil, but this may vary based on your pan
This is wicked good!! One of my favorite ways to eat eggplant! Thank you, Caitlin!!
You’re so welcome, Julia!
Any suggestions for the air fryer for the tofu and eggplant?
You can air fry the tofu but coat in 1tbsp of oil first! I would recommend frying the eggplant though.
This is one of my familys favorite recipes. My son who hates eggplant will eat this.
So happy to hear that 🙂
This was so good! I had put my eggplant in the air fryer starting a different recipe. I pivoted into this one. I did toss them in the wok just for fun, after the air fryer. I also added oyster and shiitake mushrooms. I didn’t have green onions and forgot the basil, but it was still so good. I served it over ramen noodles that came with a scallion sauce so that worked well with the dish. I’m already looking forward to my lunch tomorrow at work. Ha! Thank you for keeping it simple but full of flavor.
You’re so welcome Kim! I love that you were able to make the recipe work with what you had on hand!
So good. I made a fresh batch of a Five Spice blend just for this. (Mine has toasted whole Szechuan pepper, fennel, star anise, cloves and cinnamon.) This recipe is impressive in both simplicity and flavor. Thank you for sharing it, Caitlin!
This sounds amazing!!
Fantastic recipe! I made it with regular eggplant/aubergine as I cannot get Chinese eggplant in my local supermarket. But it worked wonderfully and the sauce is so good. I served it with rice and garlic sesame broccoli and my partner and I loved it. Will definitely be a regular meal in our house. Thanks for the inspiring recipes Caitlin 🙂
So glad you enjoyed Helen!
Made this tonight and omg. I could drink that sauce! I used the garam masala because I’m not a 5 spice lover and it was incredible. Definitely going into my rotation so I can have it again soon! Thanks for an amazing recipe.
Sounds amazing!! Glad you enjoyed, Kate 🙂
Great dish! All the asian flavors were there; ginger, 5-spice, tamari, (i used) sesame oil, garlic & onions. I used a higher amount of eggplant and less tofu, but that’s just a matter of preference. The sauce was absolutely delightful! I prefer a bit more heat, but that’s an easy fix too. The sauce was tangy, sweet, and dark that added to the depth of flavor of the eggplant. My tofu turned out nice and crispy, I used firm tofu I had pressed for an hour and it was just perfect.
On top of white rice and a bit of soy sauce, No Thanks Panda Express! This is the recipre I’ve been wanting to make for years at home, thanks so much!
So glad you love it, Dario!