Stir-Fried Tofu and Eggplant in Spicy Garlic Sauce

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender cubes of tofu and silky eggplant stir-fried in a bold and spicy garlic sauce, perfect over steamed rice. This Asian-inspired vegan recipe (vegetarian), ready in about 35 minutes, pairs firm tofu, Japanese eggplant, vegetable oil 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.

Ingredients

• 14 oz block firm tofu
• 2 medium (about 10 oz) Japanese eggplant
• 3 tbsp vegetable oil
• 4, minced garlic cloves
• 1 tbsp, minced ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sambal oelek (chili paste)
• 1 tsp brown sugar
• 2 stalks, sliced thin green onions
• 1 tsp toasted sesame seeds
• 1 tsp dissolved in 2 tbsp water cornstarch
• 1/4 cup water

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Instructions

1. Step 1: Drain and press 14 oz firm tofu for 15 minutes, then cut into 1-inch cubes. Slice 2 medium Japanese eggplants lengthwise into 1/2-inch thick strips.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu cubes and pan-fry for 6-7 minutes, turning occasionally until all sides are golden and crisp. Transfer tofu to a plate.
3. Step 3: Add the remaining 1 tbsp vegetable oil to the skillet. Add 4 minced garlic cloves and 1 tbsp minced ginger, sauté for 30 seconds until fragrant.
4. Step 4: Add the sliced eggplant and stir-fry for 5 minutes until softened and slightly browned.
5. Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sambal oelek, 1 tsp brown sugar, and 1/4 cup water. Pour this sauce into the skillet with the eggplant.
6. Step 6: Stir in the cornstarch slurry (1 tsp cornstarch dissolved in 2 tbsp water) and cook for 2-3 minutes until the sauce thickens and coats the eggplant.
7. Step 7: Return the tofu to the skillet and gently toss to combine and heat through for 1 minute.
8. Step 8: Remove from heat and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds. Serve warm over steamed rice.