Ginger Eggplant and Tofu (25 Minutes)

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This delicious Asian-inspired meal is perfect for vegetarians and meat-eaters alike! The dish features savory tofu, tender eggplant, and crunchy green peppers all coated in a savory ginger sauce. This recipe is great for those who are looking for a quick, easy, and satisfying dinner that’s packed with flavor and nutrients. Let’s dive in!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 block of firm tofu, drained and cubed
  • 1 medium eggplant, chopped into bite-sized pieces
  • 1 green pepper, sliced
  • 1/4 cup soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp honey
  • 1 tbsp grated ginger
  • 1 garlic clove, minced
  • 1 tbsp vegetable oil
  • 2 green onions, sliced
  • 1 tbsp sesame seeds

Instructions

  1. Heat the vegetable oil in a large pan or wok over medium-high heat.
  2. Add the cubed tofu and cook until browned about 5-7 minutes. Remove from pan and set aside.
  3. In the same pan, add the chopped eggplant and green pepper. Cook until tender, about 5-7 minutes.
  4. In a small bowl, whisk together the soy sauce, hoisin sauce, honey, grated ginger, and minced garlic.
  5. Pour the sauce over the vegetables in the pan and stir to coat.
  6. Add the tofu back into the pan and stir to combine.
  7. Cook for an additional 2-3 minutes until everything is heated through.
  8. Garnish with sliced green onions and sesame seeds before serving if desired.

Notes

Be sure to press the tofu before cooking to remove any excess water. If you don’t have hoisin sauce, you can substitute it with oyster sauce or sweet chili sauce. For added heat, feel free to add red pepper flakes or Sriracha to the sauce. Serve the stir-fry over rice or noodles and enjoy!

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 serving
  • Calories: 225
  • Sugar: 11g
  • Sodium: 1262mg
  • Fat: 11g
  • Carbohydrates: 22g
  • Fiber: 5g
  • Protein: 13g
  • Cholesterol: 0mg

Pair this with...

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

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