Tofu & Eggplant Stir-fry Recipe

Press and cube tofu

Press the firm tofu for 20–30 minutes to remove excess moisture. After pressing, cut tofu into 2 cm (about 3/4 inch) cubes.

Slice the Chinese eggplants lengthwise into quarters or sixths depending on size so pieces are roughly 4–5 cm long and evenly sized for quick cooking. If using very large eggplant, soak slices in salted water 10 minutes to remove bitterness, then drain and pat dry.

Peel and finely mince the garlic. Peel and grate or finely mince the ginger. Trim and slice green onions into 3 cm pieces, separating white and green parts.

In a small bowl, whisk together light soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar (or honey), and water or vegetable broth until sugar dissolves.

In a separate small cup, dissolve the cornstarch in 1 tablespoon (15 ml) of the prepared sauce or in a little water to make a slurry; set both aside.

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon of oil and swirl to coat.

Add tofu cubes in a single layer and pan-fry without moving for 2–3 minutes to develop a golden crust, then gently turn and brown other sides, about 6–8 minutes total. Remove browned tofu to a plate and set aside. (Alternatively, for crispier tofu, toss cubed tofu lightly with 1 tsp cornstarch before frying.)

Wipe the wok lightly if there is too much residue, then add remaining 2 tbsp oil. When oil is hot, add the white parts of the green onions, minced garlic, minced ginger, and optional dried chili; stir-fry 20–30 seconds until fragrant but not burned.

Add the eggplant pieces, stir to coat with oil, and stir-fry for 5–7 minutes, tossing frequently. If the eggplant absorbs oil and starts sticking, add 1–2 tablespoons water and cover briefly for 1–2 minutes to help soften. Continue until eggplant is tender and slightly browned.

Return the browned tofu to the wok and gently toss to combine with eggplant.

Give the prepared sauce another quick stir, then pour sauce over the tofu and eggplant. Stir gently to combine and let simmer 1–2 minutes.

Stir the cornstarch slurry again and add it to the wok. Toss/fold gently for 30–60 seconds until sauce thickens and coats the tofu and eggplant evenly. If sauce becomes too thick, add 1–2 tablespoons water to loosen.

Taste and adjust seasoning with up to 1/2 tsp salt and a pinch of white or black pepper if desired.

Turn off heat and drizzle sesame oil over the stir-fry, toss lightly. Sprinkle toasted sesame seeds and the green parts of the scallions (and cilantro if using) before serving.