Chinese Eggplant Stir-Fried with Tofu in Garlic-Soy Sauce Recipe
Eggplant stir-fried with tofu in garlic-soy sauce is a plant-based dish that can easily compete with meat-based mains. In China, eggplant is very popular – its soft, creamy interior soaks up sauce like a sponge. Combined with crispy tofu and rice, it makes a satisfying, home-style meal.
This dish showcases how satisfying and rich plant-based cooking can be: creamy, sauce-soaked eggplant, crispy-edged tofu, and a glossy garlic-soy sauce that rivals classic Chinese takeout flavors.
Chef's tips
Make sure to fry the eggplant long enough so it becomes very soft inside; undercooked eggplant can taste spongy and absorb oil without turning creamy. Drying the tofu well and coating it lightly in starch helps it crisp up and hold its shape in the sauce.
How to serve
Serve in deep bowls over steamed jasmine or basmati rice, topped with extra spring onion and a few toasted sesame seeds. It also pairs well with quick stir-fried greens like bok choy or spinach with garlic.
Ingredients
- eggplants medium, about 500 g total - 2 piece
- firm plain tofu - 250 g
- garlic - 4 cloves
- fresh ginger - 2 cm
- soy sauce - 4 tablespoons
- water for the sauce - 80 ml
- rice vinegar can be replaced with light white wine vinegar - 1 tablespoon
- sugar - 1 teaspoon
- potato or corn starch 1 for the tofu, 1 for the sauce - 2 teaspoons
- oil for frying - 4 tablespoons
- sesame oil for aroma, can be omitted - 0.5 teaspoons
- spring onion chopped, for serving - 2 tablespoons
- salt for sprinkling the eggplant
Preparation
- Pat the tofu very dry with paper towels, then cut it into cubes about 1.5 cm on each side. In a bowl, gently toss the tofu with 1 teaspoon of starch so that each piece is lightly coated.
- Cut the eggplants into long strips or half-moons about 1 cm thick. Sprinkle them lightly with salt and set aside for 10 minutes to draw out some moisture. Then pat dry with paper towels.
- Finely chop the garlic. Peel the ginger and grate it finely.
- In a small bowl, prepare the sauce: mix the soy sauce, water, rice vinegar, sugar, and 1 teaspoon of starch until there are no lumps.
- Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the tofu and fry for 6–8 minutes, turning gently, until the cubes are golden and slightly crispy on all sides. Transfer the tofu to a plate.
- In the same pan, add another 2 tablespoons of oil. Add the eggplant and fry for 8–10 minutes over medium heat, stirring often. At first the eggplant will soak up the oil and look dry, then it will start to soften and turn golden. Fry until it is very soft inside.
- Add the garlic and ginger to the pan. Fry for about 30–40 seconds, stirring, until very fragrant.
- Pour in the prepared sauce, stir quickly, and cook for 1–2 minutes until the sauce thickens and becomes slightly glossy.
- Add the fried tofu, gently mix it with the eggplant and sauce, and fry for about 1 more minute so the tofu heats through and is coated in the sauce. Finish with a drizzle of sesame oil.
- Serve hot, sprinkled with chopped spring onion or chives, preferably with white rice.
Storage
Danie przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj delikatnie na patelni z odrobiną wody. Bakłażan po podgrzaniu będzie jeszcze bardziej miękki, ale nadal smaczny.
