This spicy eggplant and tofu stir fry is one of those dinners I make when I want something that hits all the notes—sweet, salty, spicy, savory, and packed with veggies. Honestly, every time I cook it, I end up planning for seconds before I’m done with my first bowl.
I started making this when I found some really nice, glossy eggplants at the local market. I didn’t want anything too fussy that night, so I threw it together with some tofu I had pressed earlier. The result was so good it’s become part of my regular weeknight rotation.
It’s simple enough to cook after a long day at work, but still feels special. You get those tender eggplant pieces soaking up all the sauce, golden tofu for protein, and bright bell peppers for crunch and color.
If you’re looking for a reliable, veggie-packed stir fry that satisfies those takeout cravings without the price tag, this is it.
Ingredients I Use and Why
Extra Firm Tofu
I always choose extra firm tofu so it holds up when frying. If I have time, I press it for at least 30 minutes to get the best texture. If I’m really in a hurry, I’ll use vacuum-packed super firm tofu that doesn’t need pressing at all.
Pressing the tofu is worth it—it makes the cubes golden and slightly chewy, which is exactly what you want for stir fries.
Sesame Oil
I use regular sesame oil for stir frying because it has a high smoke point. It gives a subtle nutty flavor without burning.
For the sauce itself, I add a splash of toasted sesame oil at the end. That version is darker, aromatic, and gives the finished dish that deep roasted sesame flavor that makes it feel restaurant-style.
Cornstarch
This is what thickens the sauce so it clings to every bite. A thin, watery sauce just doesn’t work here.
Eggplant
I like to pick firm eggplants with shiny skin. They soak up flavor like sponges, so they’re perfect for this dish.
How I Make This Stir Fry at Home
Here’s how I usually pull this dish together on a weeknight.
- Press the Tofu: I put the tofu in my old tofu press for about 30 minutes. When I didn’t have one, I used to just set it between plates with a heavy pot on top. It works fine.
- Cut into Cubes: Once it’s pressed, I cut it into bite-sized cubes.
- Make the Sauce: In a measuring cup, I whisk together soy sauce, maple syrup, toasted sesame oil, sriracha, rice vinegar, and cornstarch. It’s a really balanced mix of salty, sweet, spicy, and tangy.
- Fry the Tofu: I heat sesame oil in a big wok, add the tofu cubes, and fry until they’re golden all over. Then I take them out and set them aside.
- Cook the Eggplant: I add more sesame oil and toss in minced garlic, fresh ginger, red pepper flakes, and the sliced eggplant. I try to keep the eggplant in a single layer so it cooks evenly.
Eggplant is thirsty—it’ll soak up oil fast. If I want to lighten it up, I sometimes swap extra oil for a bit of vegetable stock as I go.
- Add Bell Peppers: Once the eggplant is soft, I toss in red bell peppers for color and crunch, and cook them for a minute or two.
- Sauce Time: I pour in that whisked sauce and stir gently to coat everything. The cornstarch thickens it up beautifully.
- Bring Back the Tofu: Finally, I add the fried tofu back in along with chopped green onions, giving it all a final gentle stir so the flavors come together.
How I Serve It
I usually serve this over hot basmati rice. That rice soaks up the sauce so well. I sprinkle some chopped green onions and toasted sesame seeds on top.
If I’m feeling fancy, I might make a quick miso soup or a cucumber salad on the side for a light starter.
On busy weeknights, I just scoop a big bowl of this stir fry over rice and call it dinner. It’s filling and hits all those takeout cravings in the best way.
My Cooking Notes and Tips
- Cut Down on Oil: Eggplant can be greedy with oil. I sometimes use vegetable stock while stir frying instead of adding more oil. It works really well and keeps it lighter.
- Gluten-Free Swap: I just use tamari instead of regular soy sauce if cooking for someone avoiding gluten.
- Spice Control: The sriracha and red pepper flakes make it spicy, but you can tone them down or leave them out if you prefer it mild.
Storing Leftovers
This stir fry is perfect for meal prep. I put any leftovers in an airtight container and keep them in the fridge for up to four days.
When I want a quick lunch or dinner later in the week, I just microwave it until hot. It holds up really well—no soggy mess.
Final Thoughts
This eggplant tofu stir fry has become one of those dishes I count on when I want something warm, comforting, and full of bold flavor without too much fuss. It’s my little answer to weeknight takeout cravings.
If you try it, make it your own—add different veggies, swap the sauce heat level to suit you, or serve it over noodles instead of rice.
Happy cooking, and I hope you love it as much as I do.
Eggplant Tofu Stir Fry
This vibrant stir fry is a beautiful mix of tender eggplant, crispy tofu, and bell peppers tossed in a bold, spicy-sweet sauce.
Ingredients
For the Stir Fry
- 16 oz extra firm tofu (450g)
- 1 lb eggplant (450g), quartered and sliced, skin on
- 2 medium red bell peppers, chopped
- 3 tablespoons chopped green onions
- 3 cloves garlic, crushed
- 1 tablespoon minced fresh ginger
- ¼ teaspoon red pepper flakes
- 4 tablespoons sesame oil, divided (plus more as needed)
For the Sauce
- ¼ cup soy sauce
- 3 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
For Serving (Optional)
- Steamed basmati rice
- Chopped green onions
- Sesame seeds
Instructions
- Begin by pressing the tofu for about 30 minutes to remove excess moisture. A tofu press works well, but you can also place the tofu between two plates and set something heavy on top. While the tofu is pressing, prep the vegetables and whisk together the sauce.
- In a small bowl or measuring jug, combine the soy sauce, maple syrup, toasted sesame oil, sriracha, rice vinegar, and cornstarch. Whisk until smooth and set aside.
- Once the tofu is pressed, cut it into bite-sized cubes. Heat 2 tablespoons of sesame oil in a large pan or wok over medium heat. Add the tofu and cook, turning occasionally, until golden on all sides. Remove and set aside.
- In the same pan, add the remaining 2 tablespoons of sesame oil. Add the garlic, ginger, and red pepper flakes. Stir until fragrant, then add the sliced eggplant. Spread the eggplant out in an even layer so it cooks evenly and absorbs flavor.
- Sauté the eggplant until tender, adding more sesame oil or a splash of vegetable stock if needed to prevent sticking. Once the eggplant is soft, stir in the chopped bell peppers and cook for 2 minutes.
- Pour the sauce into the pan and toss everything gently until the veggies are coated. Cook until the sauce thickens and clings to the vegetables.
- Return the tofu to the pan, add the chopped green onions, and give everything one final toss to bring the dish together.
- Serve warm over basmati rice and finish with a sprinkle of green onions and sesame seeds, if desired.
Notes
- Tofu: Extra firm tofu gives the best texture. For even less prep, use vacuum-packed super firm tofu and skip the pressing step.
- Oil Tips: Eggplant soaks up oil quickly—feel free to add more as needed or substitute with small amounts of veggie stock during cooking if you prefer a lighter dish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 459Total Fat 27gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 21gCholesterol 0mgSodium 991mgCarbohydrates 43gFiber 6gSugar 17gProtein 17g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
