In this vegan, Szechuan-inspired dish, eggplants and tofu are cooked in a spicy garlic and ginger-infused sauce that will make anyone an eggplant lover.
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, the eggplants are peeled, which makes the texture more appealing to eggplant virgins, but you can also use Japanese eggplants with the skin on. 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
Ingredients
- 1 pound extra-firm tofu not silken
- 1 tablespoon soy sauce reduced sodium
- 2 tablespoon water
- 1/2 teaspoon dark sesame oil* optional, see Notes
- 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 tablespoon vegetarian hoisin sauce
- 3 tablespoon soy sauce tamari, or coconut aminos
- 3 tablespoon seasoned rice vinegar
- 1/2 tablespoon dark sesame oil optional, see Notes
- 1/2-1 tablespoon sugar or other sweetener
- 1/2-1 teaspoon hot chili sauce or paste available in Asian markets
- 1 tablespoon 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 a 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 a 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.
- While the eggplant is cooking, make the sauce. In a small mixing bowl, combine the 3/4 cup vegetable broth or water, hoisin sauce, soy sauce, rice vinegar, sesame oil, sweetener, chili sauce, and tomato paste.
- Add the sauce to the eggplant. 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 if desired.
Notes
Nutritional info is approximate.
Want More Eggplant?
Check out the other eggplant recipes on this blog? There’s a whole section of them!
Please Pin and Share:
Rachael
January 11, 2010 at 5:10 pmNeeded 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!
eatingtolivehealthy
January 16, 2010 at 8:29 pmFantastic recipe! Didn't change a thing and it was delicious – love your blog!
johnnycee888
February 26, 2010 at 7:09 pmThanks, I'm going to try this tonight.
I Cr 13:8a
Dyan
June 12, 2010 at 10:17 pmOoh, 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!
Laurie
September 27, 2010 at 10:13 amHi 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/
CuBuwu
November 17, 2012 at 9:32 amThe link doesn’t work 🙁
Hanif
December 15, 2018 at 7:27 pmI wouldn’t make this again. It went to waste the condiments that make the sauce didn’t compliment each other the way they should
Riss
October 20, 2010 at 5:00 pmI 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.
Miriam
October 27, 2010 at 5:52 pmI 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!).
Fiona
December 4, 2010 at 12:44 amHas 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!
Gayathri
January 26, 2011 at 9:44 amI 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!
Kim B
February 7, 2011 at 9:56 pmThis was our supper tonight. It was awesome. My first time working with (and eating, to my knowledge) hoisin sauce. 🙂
Kim B
February 7, 2011 at 10:00 pmJust 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.
Christine
April 11, 2011 at 9:21 pmI 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 🙂
Diane
April 17, 2011 at 10:53 amThank 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.
Elizabeth
May 9, 2011 at 9:39 pmI 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!!
Esther J
June 3, 2012 at 9:53 pmGreat 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!
Rebecca
July 20, 2012 at 7:35 pmMy 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!! 🙂
ben
August 12, 2013 at 6:45 pmIt’d help if you clarified in step 4 what “all remaining ingredients ” were
moonwatcher
August 18, 2013 at 3:31 pmThis sounds really good, Susan!! And I laughed out loud about changing the blog to Fat Free Eggplant Recipes!! Thing is, I love eggplant, too, and all your recipes for it are awesome! I am going to try a version with zucchini and eggplant, since I have one of each from the Farmer’s Market. I’ll half the ingredients and treat the zucchini like the eggplant, only maybe adding it a little later on just before the ginger. Thank you for the inspiriation!! The photo is lovely. I so like the bright red food on the blue dish. 🙂
xo
moonwatcher
Stephanie Watson
August 18, 2013 at 5:25 pmIs the eggplant mushy at the end? That’s the one issue I have with most eggplant dishes. I can’t stand the mushy texture but I am fine with the flavor.
Susan Voisin
August 18, 2013 at 5:39 pmIt does get pretty soft, so it may not be to your taste.
Holly
June 11, 2014 at 7:34 pmI just want to say thank you for this delicious eggplant and tofu recipe. It reminds me of Szechuan eggplant. I substituted red pepper paste for the tomato paste. It’s very tasty. I only wish I could expand the palate of my husband and children so that they could enjoy it too! Thanks again. I will check out your other recipes.
Jill
September 2, 2014 at 12:35 amI didn’t have any tofu but used broccoli instead, and this recipe is such a winner! My market had both the Japanese purples and the tiny white eggplants. I will definitely be making the sauce again soon for my stir-fries – wow! I love your spicy recipes.
P.S. The Seitan Ribz were again a big hit at a gathering I had Friday night. I doubled the recipe this time and it still all disappeared! 🙁 Next time maybe I’ll triple. :p
Katherine
December 7, 2014 at 11:42 pmI make this frequently. I don’t change a thing because it’s flawless just like this. I love it!
Meredith
August 8, 2015 at 5:01 pmI have been getting so many eggplant in my CSA this year that I finally tried this recipe. Twice. The second time i omitted the tomato paste and thought it was much better. Both delicious. With Japanese eggplant, I did not peel them, but the first time was Italian and I did.
Jill
August 14, 2015 at 11:17 pmThis recipe is so good. I have to double it when my friends come over because everybody wants seconds. I didn’t have the tomato tonight and only had one box of tofu so I added some celery and carrots for crunchy and to increase the servings. 🙂
I could eat this every day! Served over jasmine brown rice with steamed broccoli and cantaloupe slices.
Rachael
August 7, 2016 at 8:21 pmMade this tonight for the first time. Won’t be the last! Only had a few small eggplants so added in squash and zucchini. Didn’t have chopped tomato either. This was soooo good. Can’t wait for lunch tomorrow to eat the leftovers!
Jessica
November 29, 2017 at 2:57 amGreat recipe! Made this for my family this evening and everyone really enjoyed it. I added ground pork and whole peppers to give it more bulk/heat and it tasted amazing.
Susan
November 15, 2019 at 4:25 pmFollowed your recipe and was so pleased how the chinese eggplant cooked…, nice and soft and melted away even with the skin on. Delicious served over rice . Thank you for this great recipe.
Kathleen
June 30, 2020 at 2:21 pmThanks so much for all the most delicious looking seitan recipes. I can hardly wait to try them.