Stir-fried tofu and Chinese eggplant come together in this delicious dish that’s packed with flavor. The crispy tofu takes on a crispy outer texture from the cornstarch coating and pan frying, making each bite super satisfying. Paired with tender eggplant, the dish strikes a perfect balance between crispy and tender textures.
The garlic in the flavorful sauce adds a deep, savory kick that brings it all together. The flavorful sauce coats the tofu and eggplant, delivering an extra layer of tasty richness in every mouthful. This dish offers a variety of textures, from the crunchy crispy tofu to the soft, melt-in-your-mouth eggplant.
When prepared right, the stir-fried eggplant with crispy tofu becomes a beautiful combination of flavors and textures that will leave you wanting more. The cornstarch coating ensures that the tofu stays crispy while the eggplant remains tender and flavorful.
The sauce ties everything together with a touch of sweetness and savory depth, making this a standout dish. Whether you’re a fan of crispy textures or prefer the softness of eggplant, this meal offers a delightful variety of bites in every forkful.
Key Preparation Tips for Garlic Eggplant & Crispy Tofu
Chinese eggplant is different from the usual eggplant you find in the US. The long and skinny shape makes it ideal for stir-fried dishes, as it holds up well and delivers a little more texture. The skin in every bite adds an extra layer of flavor, and it’s perfect for getting that crispy outer texture when cooked.
Some American grocery stores carry it, but it’s best to look for Chinese eggplant at Asian grocery stores in the US. If you can’t find it, you can always swap it out for regular eggplant, though the texture might not be quite the same.
Before you get started, don’t forget to press your tofu. The tofu comes packed in water, but to achieve the perfect crispy tofu, you want to get rid of as much water as possible. You can press the tofu with a tofu press or wrap it in paper towels, resting something heavy on top to help remove the moisture.
After pressing, you can move ahead with pan frying the tofu, which will give it the perfect crispy outer texture. The moisture removal is key to making sure your tofu turns out crispy and full of flavor when it hits the pan frying stage.
Tips for Perfecting Garlic Eggplant & Crispy Tofu: Preparation and Dietary Adjustments
To get the perfect crispy tofu and eggplant, use a small mesh strainer to evenly dust cornstarch over the pieces. This technique works much better than just sprinkling it by hand, ensuring an even coating that makes a huge difference when it comes to achieving that crispy outer texture. Once coated, you can move forward with pan frying the tofu and eggplant to get that delightful crispy texture that’s hard to beat.
If you prefer convenience without sacrificing flavor, freezing your own minced garlic is a great option. Frozen garlic retains much of its fresh flavor, minus the hassle of peeling and chopping. It’s a time-saver for busy days, and you’ll get a taste that’s nearly as good as using fresh garlic. For a quick meal, this method can help you cut down on prep time without compromising on the dish’s flavorful sauce.
This dish is naturally dairy-free and nearly gluten-free, but be sure to use gluten-free soy sauce and oyster sauce to keep it compliant with dietary restrictions. Tamari soy sauce is always a safe choice since it’s naturally gluten-free, but some regular soy sauces contain wheat. Keep these simple swaps in mind for a healthier, allergen-friendly version of this delicious meal.
Vegan Adaptation & Serving Suggestions for Garlic Eggplant & Crispy Tofu
To make this dish fully vegan, simply swap the oyster sauce for vegetarian oyster sauce. This simple substitution ensures that your garlic eggplant and crispy tofu are completely plant-based while maintaining all of the flavorful richness. The rest of the ingredients, from the crispy tofu to the stir-fried eggplant, already align with a vegan diet, making it an easy transition.
When it comes to serving sizes, it’s important to consider personal preferences. This dish is listed as 4 servings, but depending on your appetite, you might want to serve yourself 2-3 larger portions for dinner or opt for 4 smaller ones for lunch. I personally find that serving two large portions per bowl works perfectly, but feel free to adjust according to what feels right for you. Whether you’re enjoying it as a tasty dinner or a light lunch, the balance of crispy tofu and tender eggplant will hit the spot.
Garlic Eggplant & Crispy Tofu Recipes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 230 kcal per serving
Ingredients:
For the Tofu & Eggplant:
- 1 lb Chinese eggplants (about 2 medium Chinese eggplants), or substitute with regular eggplant
- 1 block extra firm tofu
- 3 green onions (greens and whites separated and sliced thin)
- 1 tablespoon freshly minced garlic
- ~¼ cup cornstarch
- Veggie oil
- Toasted sesame seeds for topping
For the Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce (or substitute with vegan oyster sauce)
- 1 tablespoon dark soy sauce (or substitute with 1 tablespoon regular soy sauce + 1 teaspoon brown sugar)
- ½ tablespoon black vinegar (or substitute with rice vinegar)
- ½ tablespoon ginger paste (or fresh grated ginger)
- 1 tablespoon brown sugar
- ½ teaspoon MSG (optional)
Instructions:
- Press the Tofu: To remove excess moisture, press the tofu using a tofu press, or wrap it in paper towels and place under a heavy object for about 30 minutes. Once pressed, cut the tofu into ~¾” cubes. Dust the tofu with about 2 tablespoons of cornstarch and toss to coat evenly. For an extra crispy coating, you can use up to ¼ cup of cornstarch.
- Prepare the Eggplant: Remove the tops from the Chinese eggplants. Cut them lengthwise into quarters (creating 4 long strips per eggplant) and then slice the strips into ½-inch pieces. Dust the eggplant pieces with 2 tablespoons of cornstarch and toss to coat.
- Make the Sauce: In a small bowl, combine all the sauce ingredients (soy sauce, oyster sauce, dark soy sauce, black vinegar, ginger paste, brown sugar, and MSG if using). Set the sauce aside.
- Cook the Eggplant: Heat a swirl of veggie oil over medium-high heat in a wok or large skillet. Add the eggplant pieces and stir occasionally, cooking until some pieces are crispy and the eggplant is soft throughout (about 5-7 minutes). Try to position the cut sides of the eggplant in contact with the pan for better crisping. Once done, remove from the pan and tent with foil to keep warm.
- Cook the Tofu: In the same skillet, add another swirl of veggie oil. Once the oil is hot, add the cubed tofu. Stir occasionally, cooking until the tofu is golden and crispy on most sides (about 10 minutes). Once cooked, remove from the skillet and set aside.
- Combine & Serve: Add a little more oil to the skillet. Once warm, add the minced garlic and the whites of the green onions. Stir constantly and cook for about 1 minute until fragrant. Add the prepared sauce and mix everything together. Then, return the cooked tofu and eggplant to the skillet. Toss everything to coat in the sauce. Remove from heat and top with the green onion greens and toasted sesame seeds. Serve immediately with white rice.
Enjoy your garlic eggplant & crispy tofu!
