This stir-fried tofu and Chinese eggplant dish features a garlicky sauce that enhances the flavors. The tofu has a crispy outer texture thanks to a cornstarch coating and pan frying, making it perfectly tender with each bite. This vegan recipe is Szechuan-inspired, combining spicy garlic and a ginger-infused sauce. Vegetable lovers will appreciate the variety in this dish, which includes roasted, grilled, and puréed elements, much like baba ganoush.
DIETARY RESTRICTIONS – GARLIC EGGPLANT & CRISPY TOFU
To keep this dish gluten-free, make sure to use gluten-free soy sauce since some soy sauce contains wheat. Tamari soy sauce is a good option as it is always gluten-free. Also, check that your oyster sauce is gluten-free because some oyster sauce contains gluten. Using these gluten-free ingredients will ensure the dish meets dietary restrictions.
Make it Vegan/Vegetarian
To make this dish fully vegan, you can easily replace the non-vegan ingredient, which is the oyster sauce, with vegetarian oyster sauce. This simple swap ensures that the dish fits vegan dietary restrictions without compromising on flavor.
A Note on Serving Sizes
Serving sizes can be personal, and it’s hard to pick a size that fits everyone. While this dish is listed as 4 servings, many people might want more than one serving. I usually serve it as 2-3 large dinner servings or 4 small lunch servings. In the picture, you can see two servings per bowl.
KEY TIPS – GARLIC EGGPLANT & CRISPY TOFU
Chinese Eggplant Are Distinct from Typical Eggplant Found in the US
Chinese eggplant are long and skinny compared to the standard US eggplant. When diced, you get more pieces with eggplant skin in each bite, which helps them hold up better when stir-fried in this dish. While some American grocery stores might carry Chinese eggplant, it’s easier to find them at Asian grocery stores in the US. If you can’t find Chinese eggplant, you can substitute with regular eggplant. Typically, one large eggplant is about the same as two medium Chinese eggplant. This substitution keeps the recipe versatile and accessible.
Press Your Tofu to Remove Excess Water
To get the best tofu for pan-frying, start by removing it from its soaking water. Pat dry the tofu with paper towels and gently squish to get rid of excess water. For even better results, press the tofu in a tofu press for 30 minutes. If you don’t have a press, you can wrap the tofu block in paper towels, place it on a rimmed plate, and set a heavy object like a cast iron pan on top for about 30 minutes.
Use a Small Mesh Strainer to Dust the Corn Starch
To get a perfect coating on your eggplant and tofu pieces, use a small mesh strainer to evenly dust them with corn starch. This method works much better than trying to sprinkle it on top, ensuring an even and crispy texture for your dish.
Check Out My Guide on Freezing Fresh Garlic to Save Some Time in the Kitchen
If you want the convenience of pre-minced garlic with the flavor of fresh garlic, freezing your own minced garlic is a great option. The flavor of frozen garlic is almost as good as fresh, and it saves you from the sticky prep and clean-up.
Ingredients for Garlic Eggplant & Crispy Tofu
For the dish:
- 1 lb Chinese eggplants or 2 medium Chinese eggplant (normal eggplant can be used as a substitute)
- 1 block extra firm tofu
- 3 green onions (greens and whites sliced thin)
- 1 tablespoon freshly minced garlic (Convenient shortcut to add a burst of fresh garlic flavor)
- ¼ cup cornstarch ( Cornstarch Creates a crispy coating for a delightful crunch)
- Veggie oil for frying
- Toasted sesame seeds for topping
For the sauce:
- 2 tablespoon soy sauce (Enhances the savory flavors of each ingredient beautifully)
- 2 tablespoon oyster sauce ( oyster sauce Adds a savory umami taste to enhance the dish) (or vegan oyster sauce)
- 1 tablespoon dark soy sauce (or 1 tablespoon regular soy sauce + 1 teaspoon brown sugar)
- ½ tablespoon black vinegar (or rice vinegar)
- ½ tablespoon ginger paste or fresh grated ginger
- 1 tablespoon brown sugar
- ½ teaspoon MSG (optional)
GARLIC EGGPLANT & CRISPY TOFU
Instructions
- Press the tofu in a tofu press or wrap it in paper towels and place a heavy object on top for 30 minutes to remove excess moisture.
- Cut the tofu into ¾” cubes. Dust the tofu with 2 tablespoon cornstarch and toss to fully coat. For an extra crispy coating, use ¼ cup of cornstarch.
- Remove tops from the Chinese eggplants, then quarter them longwise to create 4 long strips per eggplant. Cut these strips into ½ inch pieces to make small chunks. Dust the eggplant with 2 tablespoon cornstarch and toss to fully coat. Combine all the sauce ingredients and set aside.
- Heat a swirl of veggie oil over medium-high heat in a wok or large skillet (Roomy and efficient for cooking up delicious stir-fries). Add the eggplant chunks and cook, stirring occasionally, until the eggplant is crispy in some places and soft all the way through, about 5-7 minutes. Make sure the eggplant pieces contact the pan to get crispy. The eggplant will absorb the oil, but there’s no need to keep adding more. Once cooked, remove to a plate and tent with foil to keep warm.
- In the same skillet, add another generous swirl of oil. Once warm, add the cubed tofu pieces and cook, stirring occasionally, until the tofu is golden on most sides, about 10 minutes. Once cooked, remove to a plate.
- Add a little more oil to the skillet. When warm, add the garlic and the whites of the green onion. Cook until fragrant, about 1 minute, stirring constantly.
- Add the sauce and mix everything together, then add the tofu and eggplant back to the skillet. Remove from heat and mix everything together.
- Top with the green onion greens and sesame seeds, and serve immediately with white rice.
NUTRITION
- Calorie :231 kcal
- Serving: 0.25 batch
IF YOU LIKE THIS type of RECIPES, YOU MAY ALSO LIKE these…
Velvet Chicken & Vegetables Stir Fry
Freezer Friendly “Korean” Beef
FAQs
How Do You Store Crispy Fried Tofu?
Pan-fried tofu is best when it is freshly made and crispy. However, it can be stored in a closed container in the fridge for 2-3 days. Over time, it will lose its crispy outer texture, but it will still taste good.
How Many Calories Are in Eggplant Tofu?
At Panda Express, the Vegetables Eggplant Tofu in 1 serving contains 23g total carbs, 20g net carbs, 24g fat, 7g protein, and 340 calories. This makes it a balanced dish with a good mix of nutrients.
Why Can’t I Get My Tofu Crispy?
To get crispy tofu, you need to squeeze out as much moisture as possible. Water-logged tofu will never become crispy. The trick is to slice the tofu into pieces before pressing it. If you try pressing a whole block or even two halves, they just sit in soggy puddles and won’t get the desired texture.
What is Tofu Made Of?
Tofu, also known as bean curd, is a popular food made from soya. It is created by curdling fresh soya milk, pressing it into a solid block, and then cooling it. This process is similar to how traditional dairy cheese is made by curdling and solidifying milk.