Eggplant & Tofu Stirfry

Name: Eggplant & Tofu Stirfry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp Sesame Oil; 1 tbsp Ginger; 1 tbsp Garlic; 1/4 cup Soy Sauce; 1 tbsp Sugar; 1 tbsp Rice Wine Vinegar; 1 1/2 tsp Red Chili Paste; 2 tsp Corn Starch; 8 oz Tofu; 1 lb Eggplant

Eats Now Editorial Team · 103 kcal · Vegetarian

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Eggplant & Tofu Stirfry – a delicious recipe with Sesame Oil, Ginger, Garlic, Soy Sauce, Sugar, Vinegar. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 tbsp Sesame Oil
1 tbsp Ginger
1 tbsp Garlic
1/4 cup Soy Sauce
1 tbsp Sugar
1 tbsp Rice Wine Vinegar
1 1/2 tsp Red Chili Paste
2 tsp Corn Starch
8 oz Tofu
1 lb Eggplant

1
Cut eggplant and tofu into cubes and fry in sesame oil till browned
2
Add ginger and garlic
3
In bowl mix remaining ingredients with 1/4 cup water
4
Simmer in pan until thickened
5
Gently stir in eggplant and tofu

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 tbsp Sesame Oil, 1 tbsp Ginger, 1 tbsp Garlic, 1/4 cup Soy Sauce, and more.

Yes, Eggplant & Tofu Stirfry 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.

Quick Info

Servings
4 servings
Calories
103 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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