Eggplant (Aubergine) -Tofu Stir Fry Recipe

Name: Eggplant (Aubergine) -Tofu Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb firm tofu, cut in 1 inch cubes; 3 medium Japanese eggplants, cut in 2 inch cubes; 4 large shiitake mushrooms, cut in fours (no stems); 3 garlic cloves, minced; 4 stalks green onions, white and green parts, chopped; 3 bunches baby bok choy, bite size cuts; 1 fresh mango, small dice; 1 cup vegetable broth, sodium-free (homemade is best); ¼ cup dark soy sauce; 1 ¼ teaspoons fresh lemon zest; ¼ cup filtered water; 2 -3 tablespoons light brown sugar; 2 tablespoons cornstarch or 2 tablespoons arrowroot; 1 tablespoon sesame oil (light or dark); 2 tablespoons peanut oil or 2 tablespoons canola oil, divided

Servings: persons

1 lb firm tofu, cut in 1 inch cubes
3 medium Japanese eggplants, cut in 2 inch cubes
4 large shiitake mushrooms, cut in fours (no stems)
3 garlic cloves, minced
4 stalks green onions, white and green parts, chopped
3 bunches baby bok choy, bite size cuts
1 fresh mango, small dice
1 cup vegetable broth, sodium-free (homemade is best)
¼ cup dark soy sauce
1 ¼ teaspoons fresh lemon zest
¼ cup filtered water
2 -3 tablespoons light brown sugar
2 tablespoons cornstarch or 2 tablespoons arrowroot
1 tablespoon sesame oil (light or dark)
2 tablespoons peanut oil or 2 tablespoons canola oil, divided

1
Place tofu in colander.
2
Place colander into a large bowl.
3
Allow to drain 3-4 hours-up to overnight covered,in fridge.
4
Combine broth, zest, soy, sugar and cornstarch in bowl.
5
Whisk well and set aside.
6
Heat 1 tbls oil in skillet or wok.
7
Add eggplant and water.
8
stir and cover.
9
Cook over medium heat about 8 minutes until tender, stirring occasionally.
10
Remove eggplant and place in bowl with cover to keep warm.
11
Raise heat to high and add 1 tbls of oil.
12
Add tofu and mushrooms.
13
Cook about 5 minutes, stirring constantly.
14
Add garlic and 1/2 of green onions.
15
Cook~ 1 minute.
16
Add bok choy, stir fry until vegetables start to lightly brown.
17
Add broth and eggplant.
18
Bring to a boil.
19
Reduce heat to a simmer for 2-3 minutes.
20
Add diced mango.
21
Place in serving bowl and sprinkle with sesame oil and the rest of green onions.
22
Serve with steamed rice.

534

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb firm tofu, cut in 1 inch cubes, 3 medium Japanese eggplants, cut in 2 inch cubes, 4 large shiitake mushrooms, cut in fours (no stems), 3 garlic cloves, minced, and more.

Yes, Eggplant (Aubergine) -Tofu Stir Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant (Aubergine) -Tofu Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions