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Recipe For Tofu And Eggplant

recipe for tofu and eggplant

As a food enthusiast, I always try to experiment with different types of dishes. One of my favorite dishes is tofu and eggplant stir-fry. It is not only delicious but also very healthy. This recipe is perfect for those who are looking for a vegan or vegetarian option. In this article, I will share my recipe for tofu and eggplant stir-fry.

Recipes Information

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Recipe Category: Main Dish
  • Recipe Cuisine: Asian
  • Aggregate Rating: 4.5/5


  • 1 block of firm tofu, drained and cubed
  • 1 eggplant, diced
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 tablespoon of soy sauce
  • 1 tablespoon of oyster sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of cornstarch
  • 2 tablespoons of vegetable oil
  • Salt and pepper to taste


  1. Heat the vegetable oil in a wok or a large frying pan over medium heat.
  2. Add the onion and garlic and stir-fry for 1-2 minutes or until fragrant.
  3. Add the eggplant and stir-fry for another 3-4 minutes or until it is soft and cooked through.
  4. Add the cubed tofu and stir-fry for 2-3 minutes or until it is slightly browned.
  5. In a small bowl, mix together the soy sauce, oyster sauce, sugar, and cornstarch until well combined.
  6. Pour the sauce over the tofu and eggplant mixture and stir-fry for another 1-2 minutes or until the sauce thickens and coats the vegetables.
  7. Season with salt and pepper to taste.
  8. Serve hot with steamed rice.

Nutritions Table

NutrientsPer Serving

Recipes FAQ

  • Q: Can I use silken tofu instead of firm tofu?
  • A: No, silken tofu is not recommended because it is too soft and will break apart easily during cooking.

  • Q: Can I substitute eggplant with other vegetables?
  • A: Yes, you can use zucchini, bell peppers, or mushrooms as a substitute for eggplant.

  • Q: Can I use other types of sauce?
  • A: Yes, you can use hoisin sauce, teriyaki sauce, or sweet and sour sauce as a substitute for oyster sauce.

  • Q: How long can I store the leftovers?
  • A: You can store the leftovers in an airtight container in the refrigerator for up to 3 days.

  • Q: Can I freeze the leftovers?
  • A: No, it is not recommended to freeze this dish because the texture of the tofu and eggplant may change after being frozen.

  • Q: Can I use other types of oil?
  • A: Yes, you can use peanut oil, sesame oil, or olive oil as a substitute for vegetable oil.

Recipes Tips

If you want to make this dish even healthier, you can use less oil or use a non-stick pan instead of a traditional wok. You can also add more vegetables to this dish to make it more colorful and nutritious. Another tip is to marinate the tofu in soy sauce and cornstarch for at least 30 minutes before cooking to give it more flavor and texture. Finally, don't overcook the eggplant because it will become mushy and lose its shape.