Tofu Eggplant Recipe

Press and Cube Tofu

Drain the extra-firm tofu and press it for 15–20 minutes between paper towels with a weight on top to remove excess water. After pressing, cut tofu into 2 cm (3/4 inch) cubes.

Marinate Tofu

In a bowl combine 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tbs cornstarch and 1 tsp black pepper. Add the tofu cubes and gently toss to coat. Let marinate 10 minutes while preparing vegetables (longer if preferred).

Prepare Vegetables

Trim and cut the eggplant into 2 cm cubes. Deseed and slice the red bell pepper into 1 cm strips. Peel and julienne the carrot into matchsticks. Cut broccoli into bite-size florets. Mince the garlic and finely grate the ginger. Roughly chiffonade the basil leaves and slice scallions if using.

Salt Eggplant (optional, reduces bitterness)

If time allows, place cubed eggplant in a colander, sprinkle with 1/2 tsp salt, toss and let sit 10 minutes, then pat dry with paper towels. This reduces excess moisture and bitterness.

Cook Tofu

Heat 1 tbs vegetable oil in a large nonstick skillet or wok over medium-high heat. Add marinated tofu in a single layer and pan-fry without moving for 2–3 minutes to brown, then toss and brown on other sides about 4–5 minutes total until golden. Transfer tofu to a plate and set aside.

Sauté Aromatics

Add the remaining 1 tbs vegetable oil to the pan. Reduce heat to medium-high, add minced garlic and grated ginger and sauté 30 seconds until fragrant but not burned.

Cook Vegetables

Add eggplant cubes and cook 4 minutes, stirring occasionally, until they begin to soften and brown. Add carrot and red pepper and stir-fry 2–3 minutes. Add broccoli florets and 2–3 tbs water (or broth) and cover for 2 minutes to steam until broccoli is bright green and tender-crisp. Uncover and stir.

Make Sauce

In a small bowl whisk together 2 tbs soy sauce, 1 tbs vegetarian oyster sauce, 1 tbs hoisin sauce, 1 tsp brown sugar (or maple syrup), and 60 ml water or vegetable broth. Mix 1 tsp cornstarch into a little cold water to make a slurry, then add to the sauce and whisk.

Combine & Finish

Return the cooked tofu to the pan, pour the sauce over the vegetables and tofu, and toss gently to coat. Cook 1–2 minutes more until sauce thickens and glazes the ingredients. Drizzle 1 tsp sesame oil over the dish, add the torn basil leaves and toss briefly until wilted. Taste and adjust seasoning with salt or additional soy sauce if needed.

Garnish

Transfer to a serving plate, sprinkle with sliced scallions and toasted sesame seeds if using. Serve hot.