Japanese Eggplant (Aubergine) With Tofu Recipe

Name: Japanese Eggplant (Aubergine) With Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sherry wine; 1 tablespoon dark sesame oil; 1 garlic clove, minced; 1 tablespoon fresh peeled gingerroot, minced; 1 tablespoon rice vinegar; 2 tablespoons soy sauce; 1 teaspoon cornstarch; 1 tablespoon cold water; 1 tablespoon light sesame oil or 1 tablespoon vegetable oil; 1 cup onion, chopped; 1 (18 ounce) carton firm tofu or (18 ounce) carton extra firm tofu, drained and patted dry with paper towels, diced; 5 Japanese eggplants, halved and cut into 1/2 pieces; 3 cups cooked brown rice

Servings: persons

1 tablespoon sherry wine
1 tablespoon dark sesame oil
1 garlic clove, minced
1 tablespoon fresh peeled gingerroot, minced
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon cornstarch
1 tablespoon cold water
1 tablespoon light sesame oil or 1 tablespoon vegetable oil
1 cup onion, chopped
1 (18 ounce) carton firm tofu or (18 ounce) carton extra firm tofu, drained and patted dry with paper towels, diced
5 Japanese eggplants, halved and cut into 1/2 pieces
3 cups cooked brown rice

1
In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.
2
Thoroughly stir cornstarch into water until well blended and add to saucepan.
3
Simmer sauce until thickened, then turn off heat, cover and set aside.
4
Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.
5
Add the chopped onion to the skillet, and saute until tender but not golden.
6
Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
7
Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.
8
Stir in sauce.
9
Serve over brown rice.

671

kcal

Calories

Fat

133

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 tablespoon sherry wine, 1 tablespoon dark sesame oil, 1 garlic clove, minced, 1 tablespoon fresh peeled gingerroot, minced, and more.

Yes, Japanese Eggplant (Aubergine) With Tofu 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!

Japanese Eggplant (Aubergine) With Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions