Tofu and Eggplant Stir-Fry with Burmese Tamarind and Garlic Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian stir-fry combining firm tofu and tender eggplant in a tangy Burmese tamarind garlic sauce, perfect for a quick healthy meal. This asian fusion-inspired vegetarian (vegetarian) ready in about 35 minutes blends block, pressed and cubed firm tofu, vegetable oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 20 min Serves 3 Asian Fusion cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed firm tofu cubed and fry for 5-7 minutes, turning occasionally until golden on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp vegetable oil and 1 medium cubed eggplant (about 8 oz). Stir-fry for 6-8 minutes until the eggplant softens and starts to brown.
  3. Step 3: Add 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  4. Step 4: Stir in 2 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1/4 cup water. Cook for 3 minutes until the sauce thickens slightly and coats the eggplant.
  5. Step 5: Return the fried tofu to the skillet and toss gently to combine with the sauce.
  6. Step 6: Sprinkle 1/2 tsp red chili flakes and 2 sliced green onions, stirring for 1 more minute.
  7. Step 7: Remove from heat and garnish with 1 tbsp toasted sesame seeds before serving with steamed jasmine rice.

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Frequently asked questions

How long does Tofu and Eggplant Stir-Fry with Burmese Tamarind and Garlic Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tofu and Eggplant Stir-Fry with Burmese Tamarind and Garlic Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tofu and Eggplant Stir-Fry with Burmese Tamarind and Garlic Sauce?

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 Tofu and Eggplant Stir-Fry with Burmese Tamarind and Garlic Sauce 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 Tofu and Eggplant Stir-Fry with Burmese Tamarind and Garlic Sauce vegetarian?

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

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