I know some of you are probably tired of seeing eggplant here. Eggplant recipes appear on this blog so often that I could probably change the name to FatFree Eggplant Recipes. But there’s a reason for that: I love eggplant! I think it’s one of the most versatile vegetables around. If you’ve been avoiding it because you’re afraid you won’t like it, I think it’s time you gave it a try. And this is the recipe you should try. It’s so good that even eggplant haters (like my daughter) like it.
If you’re eggplant-phobic, do as I did and find some smaller, light purple or white eggplants, like the ones in the photo on this page. They are usually denser, less spongy, and less bitter than the larger eggplants. In this recipe, they are peeled, which makes the texture more appealing to eggplant virgins. They get soft rather than chewy, so be prepared for that before you chow down. Take a moment to savor the aroma of garlic, ginger, and sesame and then dig in. You will not fear eggplant anymore!
Eggplant and Tofu in Spicy Garlic Sauce
This Szechuan-style dish gets its heat from the chili sauce. Look in your Asian market for chili sauce or garlic chili sauce that has red chilies as its primary ingredient. Try to find the kind with the seeds intact, not the smoother type. Then adjust the amount to your desired level of spiciness.
Ingredients
- 1 pound extra-firm tofu (not silken)
- 1 tbsp soy sauce (reduced sodium)
- 2 tbsp. water
- 1/2 tsp dark sesame oil
- 4 small eggplants, about 1-1/2 pounds total, peeled and sliced into strips 2-inches long, 1-inch wide, and 1/4-inch thick (or use one large eggplant)
- 1/3 cup water
- 6-8 garlic cloves, minced–about 2 tbsp.
- 1-inch peeled fresh ginger, grated
- 3/4 cup vegetable broth or water
- 1 tbsp vegetarian hoisin sauce
- 3 tbsp soy sauce (reduced sodium preferred)
- 3 tbsp seasoned rice vinegar
- 1/2 tbsp dark sesame oil
- 1/2 tbsp sugar or other sweetener
- 1/2 – 1 tsp hot chili sauce (available in Asian markets)
- 1 tbsp tomato paste
- 1 tomato, coarsely chopped
- sprinkling of sesame seeds for garnish (optional)
Instructions
- Cut the tofu into 1/2-inch slices and press them lightly between towels to get some of the moisture out. Combine the 3 tbsp. soy sauce with the 2 tbsp. water and 1/2 tsp. sesame oil. Dip each slice of tofu into the mixture and set on a plate.
- Heat an oiled, non-stick skillet until hot. Place the tofu slices in the skillet and cook until browned. Turn over and brown the other sides. When the tofu is completely browned on both sides, remove it from the skillet and place it on a cutting board. Cut each slice into 8-10 cubes. Set aside.
- Heat an oiled, non-stick wok and add the eggplant and 1/3 cup water. Cover and cook, stirring often, until eggplant begins to brown. Uncover and add the garlic and ginger and cook for 2 more minutes.
- Add all remaining ingredients except the tomato, sesame seeds, and tofu. Simmer uncovered until all the eggplant slices are completely cooked–they will be very soft and start to fall apart. Add the tofu cubes and tomato and cook until heated through. Serve over rice, sprinkled with sesame seeds.
NOTE: Reduce the sodium by using water instead of broth, regular rice vinegar instead of seasoned, and reduced sodium soy sauce instead of regular soy sauce.
Preparation time: 25 minute(s) | Cooking time: 45 minute(s)
Number of servings (yield): 4
Makes 4 servings. Each serving, without rice, contains 187 Calories (kcal); 8g Total Fat; (34% calories from fat); 12g Protein; 21g Carbohydrate; trace Cholesterol; 716mg Sodium; 6g Fiber.
Want to check out the other eggplant recipes on this blog? There’s a whole section of them!
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{ 17 comments… read them below or add one }
Needed something to make with eggplant and tofu and not much else. Had no tomato paste, and used some good thick sesame teriyaki instead of hoisin… and threw in some asparagus towards the end, cause it needed to be used today. Verdict: sooooo good. Thanks!
Fantastic recipe! Didn't change a thing and it was delicious – love your blog!
Thanks, I'm going to try this tonight.
I Cr 13:8a
Ooh, i’ve been singing this one’s praises for years. Like Rachael, i often find myself with an eggplant to use up and not much else, so this is probably the FFV recipe i make most often. Relatively simple to make and tastes great!
Hi Susan! I know this is an old recipe, but just yesterday I modified the sauce and served it with cabbage “noodles” (to cut out some cals) and it turned out great! A good reason to revisit a awesome recipe! Thanks! You can see my new version here:
http://bugsii.com/2010/09/27/spicy-tofu-and-eggplant-on-cabbage-noodles/
The link doesn’t work
I know this is an older post, but I’ve had it printed out and tucked away in my recipe book for about 2 years now! A few weeks ago I re-organized my recipes and moved this one in to the “must try soon” category. And I am so glad that I did! I added some zucchini and yellow squash to the mix and ate it over spaghetti squash instead of rice, but the flavors were fabulous! Many thanks.
I didn’t have eggplant, but I did have the last zucchini of the season. I pretty much followed the recipe — swapping out the zukes for the eggplant and serving the chili-garlic sauce on the side — it was still delicious (even for all members of my somewhat picky family!).
Has anyone tried the garlic eggplant dish from Panda Express and do they think this recipe tastes the same? I absolutely love the garlic eggplant dish from Panda Express but rarely eat it because I am sure it is probably plagued with a lot of things that aren’t very good for me. I would love to be able to make something similar at home that is healthier. I suppose if no one responds, I will just have to try it and let everyone know!
I made this last night as I had a big eggplant in my fridge that I really wanted to use. I used Mushroom based stir fry sauce instead of hoisin sauce just cause thats all I had. I also topped it with spring onions (green part) instead of sesame seeds. The dish was YUM!! Can’t wait to eat leftovers tonight! Thank you Susan for giving us yet another amazing recipe!
This was our supper tonight. It was awesome. My first time working with (and eating, to my knowledge) hoisin sauce.
Just noticed Gayathri’s comment: that’s funny, I also topped ours with green onion, though I didn’t omit the sesame seeds. Having both as a garnish made for a very attractive dish. Which reminds me of something else: my version of this dish didn’t look at all like the one in Susan’s pic. It was more brown than red, except for the red from the tomatoes. It looked (as well as tasted and smelled) awesome, it just wasn’t what I was expecting it to look like based on her photo.
I made this tonight since I had an eggplant that needed to be used, and it was great! My first foray into using hoisin, and I used garlic chili sauce because I love garlic. It was a great meal with some brown rice. I also love that your recipes don’t make obscene amounts of food, since I am usually just cooking for myself – I like some leftovers (I think I have enough for 1 or 2 more meals from this recipe – I nibbled a lot while waiting for the rice to cook!), but I don’t want to be eating one thing for weeks
Thank you for this one – it is one of my favorites. If I can get them, I love it with the Japanese eggplant as their skin is never bitter or tough. Like others I have topped with green onion – or whatever green herb I have available (basil, chive, culantro) and like the green finish. An additional tomato makes more sauce which is nice.
I was looking for a recipe using eggplant and tofu and found this tonight. It was fantastic!! One of the tastiest things I’ve made in a while–the combo of sauces is just right. Thanks!!
Great recipe. Just the right spice balance.
Used teriyaki sauce, instead of hoisin (I live in the sticks and couldn’t find the hoisin.).
I also added a coarsely chopped red pepper and green onion at the end.
Delicious!
Thanks!
My husband thinks I’m brilliant after he ate this dish that I cooked up. It was relatively easy, too! Thank you so much for this recipe and all the others! Four thumbs up!!
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