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This Tofu Eggplant stir fry is my first Vegetarian stir-fry. I am absolutely in love with it.
Once you try this vegan friendly tofu eggplant vegetarian stir fry, you will know that the crunchy chewy bite of tofu, and the savory saucy eggplant are a match made in heaven.
Not only is this Tofu Eggplant dish so tasty , it comes together in LESS THAN 30 MINUTES like most stir-fry recipes.
We are trying out meatless Mondays in our household and this tofu eggplant recipe is sure to be on repeat.
Are you looking for more VEGETARIAN OPTIONS ? Here are some of my meatless favs.
Ingredients:
- 1 pack Tofu (Extra Firm)
- 1.5 lbs Eggplant
- 4 cloves garlic
- 3 Thai chili peppers (optional)
- 1 cup Holy Basil (Thai Basil)
- ½ tbsp LKK Dark Soy Sauce
- 1 tbsp Seasoning Sauce
- 1.5 tbsp LKK Vegetarian Stir Fry Sauce
- ¼ cup water
- 1 tbsp Oil for stir fry
- ¼ cup Oil for shallow fry
Instructions:
- Slice Tofu into ½" blocks
- Lay down paper towel on top of cutting board and place tofu on top. Cover the tofu with another paper towel and place something slightly heavy on top. Wait 5 minutes. It is important to get this extra moisture out so the tofu can crisp up and also absorb more flavor.
- Cut tofu into thirds
- Heat a pan to medium and add oil about ½" to cover the bottom of the pan
- Add tofu to the pan. Fry about 5 minutes on each side until golden brown. Set aside on a cooling rack or paper towel to drain oil.
- While tofu is cooking, mince 4 cloves garlic, thai peppers (if using) and cut eggplant into 1" pieces.
- Wash basil and pluck 1 cup of leaves
- In another pan, add 1 tablespoon oil and heat to medium.
- Ass garlic and peppers into the pan. Once fragrant, add eggplant.
- Sear eggplant a few minutes on each side until browned, then add ¼ cup water and cover with lid.
- After 5 minutes the eggplant should be almost cooked.
- Add ½ tbsp LKK Dark Soy Sauce ,1 tbsp Seasoning Sauce, and 1.5 tbsp LKK Vegetarian Stir Fry Sauce
- Add cooked tofu and cook another 2-3 mins until eggplant is fully cooked, mix well.
- Add Basil leaves and turn off the heat
- Enjoy!
Notes:
Tofu - Do not skip the step of pressing out the tofu. The extra liquids will prevent the tofu from getting as crispy, and the more liquid you can get out , the more sauce the tofu can absorb.
Eggplant - We want the eggplant to be slightly soft but not mushy before adding in the tofu and seasonings.
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The Best Vegan Tofu Eggplant Stir Fry - Thai Style
This Tofu Eggplant stir fry is my first Vegetarian and Vegan dish that I have created , and let me tell you. I am absolutely in love with it. The crunchy chewy bite of tofu, and the savory saucy eggplant are a match made in heaven.
Ingredients
- 1 pack Tofu (Extra Firm)
- 1.5 lbs Eggplant
- 4 cloves garlic
- 3 Thai chili peppers (optional)
- 1 cup Holy Basil (Thai Basil)
- ½ tablespoon LKK Dark Soy Sauce
- 1 tablespoon Seasoning Sauce
- 1.5 tablespoon LKK Vegetarian Stir Fry Sauce
- ¼ cup water
- 1 tablespoon Oil for stir fry
- ¼ cup Oil for shallow fry
Save this recipe! 💌
We'll email this recipe to you, so you can come back to cook it later!
Instructions
- Slice Tofu into ½" blocks
- Lay down paper towel on top of cutting board and place tofu on top. Cover the tofu with another paper towel and place something slightly heavy on top. Wait 5 minutes.
- Cut tofu into thirds
- Heat a pan to medium and add oil about ½" to cover the bottom of the pan
- Add tofu to the pan. Fry about 5 minutes on each side until golden brown. Set aside on a cooling rack or paper towel to drain oil.
- While tofu is cooking, mince 4 cloves garlic, thai peppers (if using) and cut eggplant into 1" pieces.
- Wash basil and pluck 1 cup of leaves
- In another pan, add 1 tablespoon oil and heat to medium.
- Ass garlic and peppers into the pan. Once fragrant, add eggplant.
- Sear eggplant a few minutes on each side until browned, then add ¼ cup water and cover with lid.
- Add ½ tbsp LKK Dark Soy Sauce ,1 tbsp Seasoning Sauce, and 1.5 tbsp LKK Vegetarian Stir Fry Sauce
- Add cooked tofu and cook another 2-3 mins until eggplant is fully cooked, mix well.
- Add Basil leaves and turn off the heat
- Enjoy!
Video
Nutrition
Calories: 589kcalCarbohydrates: 29gProtein: 23gFat: 44gSaturated Fat: 4gPolyunsaturated Fat: 16gMonounsaturated Fat: 25gTrans Fat: 0.1gSodium: 1141mgPotassium: 890mgFiber: 12gSugar: 13gVitamin A: 765IUVitamin C: 22mgCalcium: 318mgIron: 4mg
Tried this recipe?Let us know how it was, and tag @thesavorychopstick on social!
Chris Newland says
typo in instructions, line 7. you probably will want to change this
The Savory Chopstick says
Hi Chris thank you! Can you let me know which word is typoed? Thank you !
Martha says
I make this eggplant and tofu stir fry once a week! Our family are vegetarians. Thank you for posting this delicious recipe! I have made three other eggplant and tofu recipes but your is hands down our family’s favorite! Please make more healthy vegetarian recipes. ( I made it with the oil. And I have altered it and I just steam the eggplant instead of frying the tofu and eggplant in order to reduce calories and guess what? It is still Devine and yum-o-la! Please make more vegan recipes!
The Savory Chopstick says
Hi Martha!
I am absolutely delighted that you enjoyed this recipe especially after trying so many others! I love that you steamed everything and put your own healthier twist on it! I promise I will have more vegetarian recipes coming :). The ginger scallion sauce is great with air fried tofu if you want to give it a shot!
Tobie says
Would love to see more vegetarian dishes. If I were to make the seasoning sauce and stir fry sauce from scratch, what would I substitute for these?
TheSavoryChopstick Recipes says
Hi Tobie,
I will work on some more vegetarian dishes :). I think the vegetarian stir fry sauce could be made with mushroom or vegetable stock, soy sauce, sugar and corn starch or potato starch as a thickening agent. I'd love to know how it turns out if you make it!
-Sharon