Ginger Eggplant and Tofu (25 Minutes)

Print

Print Recipe

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!

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

Find it online: https://www.heresyourdinner.com/ginger-eggplant-and-tofu-25-minutes/