Eggplant and Spinach Stir-Fry with Sesame and Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory keto stir-fry featuring tender eggplant and spinach with crispy tofu, finished with toasted sesame and soy flavors. This asian fusion-inspired keto (keto, vegetarian) ready in about 30 minutes pairs washed fresh spinach, divided sesame oil, soy sauce (or tamari) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 Asian Fusion cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 14 oz cubed extra-firm tofu and cook for 5-6 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 2 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp minced ginger, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 1 large cubed eggplant (about 1 lb) and 1/4 tsp salt to the skillet. Cook for 8-10 minutes, stirring occasionally, until eggplant is tender and lightly browned.
  4. Step 4: Stir in 4 cups fresh spinach and cook for 2 minutes until wilted. Return tofu to the skillet.
  5. Step 5: Pour 2 tbsp soy sauce and sprinkle 1/4 tsp black pepper and 1/4 tsp red pepper flakes (if using) over the mixture. Toss gently to coat evenly and heat through for 1-2 minutes.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds. Serve warm.

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Frequently asked questions

How long does Eggplant and Spinach Stir-Fry with Sesame and Tofu take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Eggplant and Spinach Stir-Fry with Sesame and Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep washed fresh spinach from drying out.

Can I substitute ingredients in Eggplant and Spinach Stir-Fry with Sesame and Tofu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Eggplant and Spinach Stir-Fry with Sesame and Tofu for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Eggplant and Spinach Stir-Fry with Sesame and Tofu keto?

Yes — this recipe is tagged keto, vegetarian, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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