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asian eggplant and tofu

Savory Asian-Style Eggplant & Crispy Tofu Recipe

This vibrant Asian-inspired dish combines perfectly crispy cornstarch-coated tofu with tender eggplant and colorful bell peppers in a savory-sweet sauce. Ready in under an hour, it's a satisfying plant-based meal that delivers incredible texture contrast and bold flavors.
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Course: Main Course, Side Dish
Cuisine: Asian
Keyword: Eggplant, Tofu, Vegetarian
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4
Calories: 285kcal

Equipment

Tofu Press
Chopping Board
Chef's Knife
Skillet

Ingredients

Main Ingredients:

  • 1 lb extra-firm tofu
  • 1 lb eggplant cut into 1-inch cubes
  • 2 red bell peppers sliced
  • 2 tbsp cornstarch
  • 1/3 cup olive oil
  • Salt to taste

Sauce:

  • 1/4 cup soy sauce
  • 1/4 cup vegetable broth
  • 2 tbsp brown sugar
  • 1 tsp fresh ginger minced
  • 4-5 garlic cloves minced

Instructions

  • Press tofu between paper towels or using a tofu press for 30 minutes to remove excess moisture.
  • Cut pressed tofu into 1-inch cubes and dredge each piece in cornstarch until evenly coated.
  • Heat half the olive oil in a large skillet or wok over medium-high heat. Add tofu cubes and fry until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
  • Add remaining oil to the same pan. Cook eggplant cubes until tender and lightly browned, about 5-6 minutes.
  • Add bell peppers to the pan and cook for 2-3 minutes until slightly softened.
  • In a small bowl, whisk together soy sauce, vegetable broth, brown sugar, ginger, and garlic.
  • Return crispy tofu to the pan, pour sauce over everything, and stir gently to combine.
  • Cook for 1-2 minutes until sauce thickens slightly and coats all ingredients.
  • Serve immediately over rice or noodles.

Notes

A proper tofu press yields the best texture, but heavy books wrapped in plastic work as a substitute
Salt the eggplant and let sit for 15 minutes before cooking to remove bitterness
Add red pepper flakes or sriracha to the sauce for heat
Substitute tamari for soy sauce to make gluten-free
Vegetables can be prepped up to 24 hours ahead and stored in the refrigerator
Leftovers keep for 3 days but tofu will lose some crispiness when reheated

Nutrition

Serving: 1Cup | Calories: 285kcal | Carbohydrates: 22g | Protein: 15g | Fat: 18g | Saturated Fat: 2.5g | Sodium: 650mg | Potassium: 485mg | Fiber: 6g | Sugar: 14g