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Tofu Aubergine Wok |

Stir-Fried Tofu with Eggplant is a low-carb dish that’s loaded with flavor! an easy light dinner..
Prep Time10 minutes
Cook Time20 minutes
Total Time27 minutes
Course: dinner, Main Course
Cuisine: Asian-Inspired
Keyword: 30 minute meals, high protein dinner, light dinner recipes, sesame tofu brinjal curry, simple and easy recipes, tofu aubergine, tofu eggplant stir fry
Servings: 3
Author: Sireesha

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

  1. 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. 
  2.  You may simply switch the coconut aminos for soy sauce or use tamari.
  3. You may replace the red chilly powder with sriracha sauce. 
  4. You may use more oil while stir frying.
  5. Sesame oil tastes best for Asian dishes.
  6. If you cook the noodles before making the stir-fry, add 2 tsp of oil to the drained noodles and stir to avoid sticking.