Kale, Eggplant and Crispy Tofu Stir-Fry with Black

Name: Kale, Eggplant and Crispy Tofu Stir-Fry with Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces medium tofu; 2 tablespoons vegetable oil, divided; 1/4 cup water; 2 tablespoons black bean sauce; 1 teaspoon chili-garlic sauce; 1 teaspoon honey; 1 teaspoon corn starch; 1/4 teaspoon white vinegar; 1 clove of garlic, finely minced; 2 eggplants, cut in half lengthwise then cut into 1-inch slices; 6 kale leaves, ribs removed and torn into bite-sized pieces; Rice or noodles, for serving

Servings: persons

14 ounces medium tofu
2 tablespoons vegetable oil, divided
1/4 cup water
2 tablespoons black bean sauce
1 teaspoon chili-garlic sauce
1 teaspoon honey
1 teaspoon corn starch
1/4 teaspoon white vinegar
1 clove of garlic, finely minced
2 eggplants, cut in half lengthwise then cut into 1-inch slices
6 kale leaves, ribs removed and torn into bite-sized pieces
Rice or noodles, for serving

1
Place the tofu on a large plate with a small lip to catch water.
2
Put a small plate on top of the tofu and something heavy (like a can of beans) on top of the plate.
3
After 15 minutes discard the water that has drained from the tofu and cut it into 2-inch cubes.
4
Heat 1 tablespoon of the oil in a well-seasoned cast iron pan or non-stick pan over medium high heat.
5
Add the tofu and give the pan a shake so it doesnt stick.
6
Cook for 5-7 minutes, or until the tofu is crispy and brown.
7
Turn each piece over and continue cooking until lightly browned, about 5 more minutes.
8
Add more oil if sticking.
9
In a small bowl whisk together the water, black bean sauce, chili-garlic sauce, honey, white vinegar and garlic.
10
Set aside.
11
Add the remaining tablespoon of oil to a large frying pan or wok over medium high heat.
12
Add the eggplant and cook, stirring frequently, until it is soft, about 8-10 minutes.
13
Add the kale and cook until it just starts to wilt, about 1 minute.
14
Add the crispy tofu and the sauce and cook until the sauce is thick and coats the vegetables, about 30 seconds.
15
Remove from the heat and serve with rice or noodles.

164

kcal

Calories

Fat

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 12 ingredients. The key ingredients include: 14 ounces medium tofu, 2 tablespoons vegetable oil, divided, 1/4 cup water, 2 tablespoons black bean sauce, and more.

Yes, Kale, Eggplant and Crispy Tofu Stir-Fry with Black Bean Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kale, Eggplant and Crispy Tofu Stir-Fry with Black Bean Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions