Famous Eggplant Tofu
Okay, gather round, because I have to spill the beans (well, tofu, but you get me) about this dang Famous Eggplant Tofu recipe. I first stumbled into making it when I was trying to impress my old roommate, who had this relentless crusade against anything ‘soggy’ or ‘bland.’ Spoiler: she went back for seconds, but still argued about how to pronounce aubergine—which, by the way, it’s just eggplant here. Anyway, this dish is now kind of famous in my house, mainly because every time I cook it I end up telling the story of the time I forgot to press the tofu and it looked like a science experiment gone wrong. But enough blabbing; let’s get cooking (or rambling, apparently).
Why You’ll Love This (Yes, Even If You Hate Tofu)
I make this on those nights when I can’t face another bland stir-fry (you know the ones—where the tofu just soaks up disappointment). My family goes nuts for it, maybe because the sauce is so good you could pour it on cardboard. Oh, and it’s one of those rare dishes where leftovers are even better; the flavors kind of marry overnight (in a good way). Actually, I used to dread cooking tofu until I learned this method, which—let’s be honest—makes it almost criminally tasty. When I’m running late, I even skip the rice and just eat it over a slice of bread, don’t judge.
What You’ll Need (Substitutions Welcome!)
- 1 big eggplant (or 2 little ones)—I’ve used the long skinny Japanese ones too; both work.
- 1 block firm tofu—sometimes I just use extra firm if that’s what’s in the fridge, and my gran swears by Brand X, but honestly, any will do.
- 3 tablespoons soy sauce—though tamari or that ‘lite’ soy thing comes in handy if you’re low on sodium.
- 1-2 tablespoons hoisin sauce—a little extra if you like things sticky.
- 1 tablespoon rice vinegar (but apple cider vinegar has bailed me out more than once here).
- 1 tablespoon sugar—I’ve swapped honey or agave, and no one seemed to care.
- 2 cloves garlic, minced—except that one time I forgot, and it wasn’t the same.
- Thumb of ginger, grated (or skip it if you’re in a rush, the tofu won’t tell).
- 2 scallions, sliced—spring onions, whatever you call them.
- 1 tablespoon cornstarch (sometimes I just chuck in flour, but cornstarch works better).
- Vegetable oil—‘a good splash’ is how I measure it at this point.
- Optional: chili flakes, sesame seeds, bell pepper (not traditional, but I’m pro-veggie panic purchases)
How I Actually Make This (Not Just The Instagram Way)
- Get preppin’. I chop the eggplant into chunks (think just bigger than dice, but not too precise). Tofu: wrap it in a towel and squeeze out the liquid. If you’ve got time, press it for 20 min under a heavy pan (or forget, like I do half the time).
- Crisp up the tofu. Cube the tofu, toss with cornstarch and a bit of salt. Fry those cubes in a big pan with a good glug of oil till golden and crispy. Try not to eat them all at this stage—I definitely sneak a few. Move them to a plate for now.
- Cook the eggplant. Add more oil (eggplant’s greedy, don’t skimp) to the same pan. In goes the eggplant. It’ll look weirdly spongy at first, but just keep flipping until it softens and browns a bit. Sometimes I give the pan a splash of water and cover it for a couple minutes if it’s not softening—learned from many a failed chewy eggplant.
- Get saucy. Move the eggplant to one side, or take it out if the pan’s small. Toss in garlic, ginger, most of the scallions, and fry till fragrant—basically, when your kitchen smells like a proper takeaway.
- Add the magic. Everything goes back in the pan: tofu, eggplant, sauce stuff (soy, hoisin, vinegar, sugar). Cook on medium high till everything gets shiny and sticky, maybe 2 or 3 minutes. This is when I usually start thinking “maybe I made too much?” (spoiler: I didn’t.)
- Finishing touches. Toss extra scallions on top, maybe some chili flakes and sesame seeds if you’re feeling jazzy. Taste and—here’s my trick—add another splash of soy if you want it saltier or a pinch of sugar if the eggplant’s bitter.
Things I’ve Learned (Usually The Hard Way)
- If you skip pressing the tofu, it’ll still taste good, but the texture’s a bit ‘oops’ (like my first attempt; live and learn).
- Eggplant is such a drama queen—it soaks up oil, so don’t panic. If it seems dry, add a splash of water and keep cooking.
- I never measure scallions, I just go till it looks pretty green.
If You Want To Mix It Up (Or Mess It Up, Like I Have)
- I tried swapping eggplant for zucchini once. 10/10 do not recommend—it got mushy and basically gave up halfway. But bell peppers work, especially red ones.
- If you want it spicy, sriracha in the sauce is totally fair game.
- Sometimes I crumble the tofu instead of cubing—it looks weird, but soaks up sauce even more.
What If You Don’t Have A Wok? (Or Even A Decent Frying Pan)
I swear by my old, battered nonstick pan, but I’ve even done this with a big cast iron. No wok, no worries—just use something wide so the tofu crisps up. If you’ve only got a small pot, just, uh, do it in batches. It’s not the end of the world, promise.
How To Store It (Spoiler: Good Luck With Leftovers)
Just keep it in a container in the fridge—good for two or three days, but honestly, in my house it never lasts more than a day! If you reheat, splash a little water in before microwaving so it doesn’t dry out. For what it’s worth, I think this tastes better the next day—if you can restrain yourself.
How I Serve Eggplant Tofu (Besides Impatiently)
I usually pile it onto jasmine rice—my husband has made a tradition of adding a fried egg on his, which is… not traditional, but honestly, delicious. You could do this over noodles, or even in a lettuce wrap if you’re feeling fancy (I rarely am, but hey).
Things I’ve Learned The Hard Way (Pro Tips, Or, What Not To Do)
- I once tried rushing the tofu frying step, and let me tell you—soggy tofu is not the vibe. Crispy is king, take your time here.
- Don’t skimp on the oil with eggplant. I tried to be healthy once; it basically turned to leather.
- With the sauce, don’t dump all the soy at once—taste as you go. Once it’s salty, it’s salty for real.
Questions I Actually Get Asked (Yes, Even the Weird Ones!)
- Can I make this gluten free?
- Yup, just use tamari instead of soy sauce, and double check your hoisin—sometimes it’s got wheat. Oh, and cornstarch is fine.
- Does it freeze well?
- I mean, technically yes, but thawed eggplant is kind of sad and floppy. Honestly, best just to eat it up in the first couple days.
- Can I use silken tofu?
- I wouldn’t. It’s too soft, tends to fall apart and you’ll have more of an eggplant scramble—not bad, just different.
- Why is my eggplant bitter?
- Older eggplants get that way sometimes. I used to salt them and let them sit to draw out bitterness, but honestly, with fresh ones and good sauce, I almost never bother anymore.
- What’s the best way to reheat?
- Microwave with a splash of water for moisture, or let it sizzle in a hot pan for a minute or two. If you have a microwave with a broken turntable, like I did last year, just stir halfway through so it isn’t a hot-and-cold disaster.
And, just before I forget, if you’ve got a dog that likes to ‘help’ in the kitchen, keep an eye on your ingredients on the counter—or you’ll lose a chunk of tofu when you turn around. Or at least, that’s what happened here last week…
Ingredients
- 2 medium eggplants, cut into bite-sized cubes
- 400g firm tofu, pressed and cubed
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 2 green onions, sliced
- 1 teaspoon sesame oil (optional)
Instructions
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1Press the tofu to remove excess water; then cut into 1-inch cubes. Cube the eggplant.
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2Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and fry until golden and crispy on all sides, about 6-8 minutes. Remove and set aside.
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3Add the remaining oil to the pan. Stir-fry garlic and ginger for 30 seconds, then add the cubed eggplant. Cook until tender, about 7 minutes.
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4In a small bowl, whisk together soy sauce, hoisin sauce, cornstarch, and 1/4 cup water. Pour the sauce over the eggplant and stir to combine.
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5Return the cooked tofu to the skillet, tossing gently to coat everything evenly. Cook for another 2-3 minutes until sauce is thickened.
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6Finish with a drizzle of sesame oil and garnish with sliced green onions. Serve hot with steamed rice.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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