This Tofu Aubergine stir-fry is spicy, sweet, salty, savory, veggie packed and loaded with flavor! You’ll definitely ask for more!

Stir-Fried Tofu with Eggplant is a low-carb dish that’s loaded with flavor from red bell pepper, broccoli. Eggplant and tofu are the stars of the show! It’s also really easy to make and it makes a perfect weeknight dinner!

This can be served over cooked basmati rice or noodles or maggie noodles! Sesame oil adds more flavor.

I haven’t added much oil to this recipe. But you may use more oil. But to Reduce the oil – you can add vegetable stock or plain water to the eggplant while it stir fries instead of adding extra oil.

Make it gluten free – I have used Coconut Aminos sauce instead of soy sauce which is soy free, non-GMO, vegan and gluten-free.

STORING INSTRUCTIONS

Eggplant tofu stir fry stores really well in the fridge (covered) for 4-5 days. Reheat in the microwave.

Please visit my other tofu, eggplant recipes:

Did you make this recipe? Be sure to leave a comment and rating below!

Tofu Aubergine Wok |

Sireesha

Stir-Fried Tofu with Eggplant is a low-carb dish that’s loaded with flavor! an easy light dinner..

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 27

Course dinner, Main Course

Cuisine Asian-Inspired

Servings 3

Equipment

1 sauce pan to cook noodles
1 wok/pan for stir fry

Ingredients

Stir-fry

1 big eggplant cut into big pieces peel on
4-5 cakes wheat or maggie noodles
14 oz extra firm tofu 397gm
1 red bell pepper chopped
¼ green bell pepper chopped
spring/green onion chopped
1 cup broccoli florets
2 tsp ginger garlic paste or minced ginger and garlic
1 tsp red chilly powder optional
1-2 tsp red pepper flakes/crushed red pepper
sesame seeds roasted
2-3 tbsp sesame oil divided
water or vegetable broth
few cashews

Sauce

¼ cup coconut aminos or soy sauce
1 tbsp corn starch or arrow root powder
1 cup water
1½ tbsp maple syrup

Instructions

Press the tofu for a few minutes.
When the tofu is pressed, cut it into cubes.
Add soy/coconut amino sauce, maple syrup, and cornstarch to a bowl and whisk it up into a sauce.
Add 1 tablespoon of sesame oil to a pan or wok, add tofu and fry until the tofu is golden on both sides. Remove the tofu from the pan.
Add another 1 or 2 tsp ginger garlic paste or minced ginger and garlic and saute a little.
Add sliced eggplant and fry until the eggplant is half cooked. Try to lay the eggplant out in an even layer along the bottom of your wok or pan so that it cooks evenly.
Add more oil as needed during cooking as eggplant absorbs the oil quickly. Alternatively, add small amounts of plain water or vegetable stock during cooking, if you prefer to use less oil.
Add red, green bell peppers and cashews and cook for 2 minutes.
Add salt, crushed red pepper, red chilly powder, broccoli florets and stir fried tofu.
Pour over the sauce and gently toss and stir to evenly coat the veggies with the sauce.
Cook until the sauce has thickened and everything is evenly coated.
Garnish roasted sesame seeds along with chopped green onions and gently toss to mix them in. Turn off the flame and keep it aside.
Boil 4-5 cups water in a sauce pan.
Add noodle cakes and cook for 4 mins. Drain and coat with oil to prevent sticking.
Serve over basmati rice, topped with chopped green onions and a sprinkle of sesame seeds.

Notes

Extra firm tofu – is best to use. We also press it so that it’s as firm as it can get. This results in the best texture after stir frying.
You may simply switch the coconut aminos for soy sauce or use tamari.
You may replace the red chilly powder with sriracha sauce.
You may use more oil while stir frying.
Sesame oil tastes best for Asian dishes.
If you cook the noodles before making the stir-fry, add 2 tsp of oil to the drained noodles and stir to avoid sticking.

Keyword 30 minute meals, high protein dinner, light dinner recipes, sesame tofu brinjal curry, simple and easy recipes, tofu aubergine, tofu eggplant stir fry

Step by step photo instructions

Wrap in a towel and press the tofu for a few minutes. When the tofu is pressed, cut it into cubes.

2. Add 1 cup water, 1/4 cup coconut amino sauce/soy sauce, 1.5 tbsp maple syrup and 1 tbsp cornstarch to a bowl and whisk it up into a sauce.

3. Add 1 tablespoon of sesame oil to a pan or wok, add tofu and fry until the tofu is golden on both sides. Remove the tofu from the pan.

4. Add 1 or 2 tsp ginger garlic paste or minced ginger and garlic and saute a little.

5. Add sliced eggplant and fry until the eggplant is half cooked. Try to lay the eggplant out in an even layer along the bottom of your wok or pan so that it cooks evenly. Sprinkle 1 – 2 tbsp oil.

6. Add more oil as needed during cooking as eggplant absorbs the oil quickly. Alternatively, add small amounts of plain water or vegetable stock during cooking, if you prefer to use less oil.