Crispy Eggplant & Tofu Stir Fry
There’s something incredibly satisfying about Crispy Eggplant & Tofu Stir Fry—the perfect balance of textures and bold flavors in one quick, easy, and delicious dish. As lifelong vegetarians, we’re always looking for ways to elevate plant-based ingredients, and this stir-fry has become a favorite in our kitchen. The eggplant turns irresistibly tender inside while staying crispy on the outside, while the tofu soaks up all the rich, savory sauce, creating an explosion of flavor in every bite.
This dish is better than takeout—packed with umami, lightly crispy, and incredibly satisfying. Whether served over rice or noodles, it’s a go-to meal for busy weeknights when we want something delicious and homemade without the hassle. If you’re craving a restaurant-quality stir-fry that’s easy to whip up at home, this Crispy Eggplant & Tofu Stir Fry is a must-try!
Table of Contents
- About Crispy Eggplant & Tofu Stir Fry Recipe
- Why You’ll Love Crispy Eggplant & Tofu Stir Fry Recipe
- Key Ingredients
- How To Make Crispy Eggplant & Tofu Stir Fry
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
- Tofu Press
About Crispy Eggplant & Tofu Stir Fry Recipe
This Crispy Eggplant & Tofu Stir Fry brings together the best of textures and flavors—crispy tofu, caramelized eggplant, and a bold umami-packed sauce. Inspired by classic Asian stir-fries, this dish is perfect for weeknight dinners when you want something hearty yet healthy. The crispy tofu adds protein, while eggplant brings a rich, almost meaty texture. The sauce is a perfect balance of savory, sweet, and spicy, making every bite mouthwateringly good.
Why You’ll Love Crispy Eggplant & Tofu Stir Fry Recipe
- Crispy & Flavorful – Perfectly crisped tofu and eggplant with a deliciously bold sauce.
- Easy to Make – Simple ingredients, minimal prep, and ready in under 30 minutes.
- High in Protein & Nutrients – A wholesome, plant-based meal packed with goodness.
- Customizable – Adjust the spice level, swap veggies, or make it gluten-free!
- Great for Meal Prep – Tastes just as amazing the next day!
Key Ingredients
The Crispy Tofu & Eggplant:
- Extra firm tofu – Pressed and cut into cubes for the best texture.
- Eggplant – Choose Japanese or Chinese eggplant for a tender bite.
- Cornstarch – Helps achieve that crispy coating.
- Soy sauce – Adds depth to the tofu marinade.
- White pepper – Brings mild heat.
- Cooking oil – For pan-frying.
The Stir-Fry Sauce:
- Soy sauce – The umami-packed base of the sauce.
- Dark soy sauce – Deepens the color and flavor.
- Hoisin sauce – Adds a hint of sweetness and complexity.
- Rice vinegar – Balances the dish with acidity.
- Maple syrup (or brown sugar) – A touch of sweetness.
- Cornstarch + water (slurry) – Thickens the sauce.
- Garlic powder – A quick way to boost flavor.
- Black pepper – Brings mild heat
- Garlic & Ginger – The ultimate aromatics.
- Birds Eye Chili – For a spicy kick.
- Whites of Scallions – Brings a mild onion flavor and freshness.
For the Garnish:
- Toasted sesame seeds – Adds crunch and nuttiness.
- Scallions – Brightens up the dish.
How To Make Crispy Eggplant & Tofu Stir Fry
Air Fry Eggplant:
- Cut Chinese eggplant into 1/2″ thick rounds.
- Lay the rounds onto a wire rack placed on a large cookie sheet in a single layer and sprinkle them with salt. Wait for 10-15 minutes for the salt to remove water from the eggplant.
- In a bowl, whisk together water, soy sauce, corn starch, and white pepper into a thick batter.
- Pat dry the eggplant rounds and dip each one into the batter and place onto a parchment lined air fryer tray.
- Air fry at 375 F (190 C) for 20 minutes, flip half way through.
- Remove and set aside to add to the stir fry.
Air Fry Tofu:
- Press the Tofu for 20-30 minutes to remove excess water.
- Cut the Tofu into triangles.
- Place the tofu into a large mixing bowl, and add corn starch, soy sauce, and white pepper. Gently mix using a silicone spatula to avoid breakage.
- Transfer the tofu onto parchment lined air fryer tray, and air fry for 15-20 minutes at 375 F (190 C) flipping the pieces half way through.
- Remove and set aside to add to the stir fry.
Stir Fry Sauce:
- In a mixing cup, whisk together water, soy sauce, dark soy sauce, rice vinegar, brown sugar, hoisin sauce, black pepper, garlic powder and corn starch.
- Set aside to add to the stir fry.
Crispy Eggplant & Tofu Stir Fry:
- In a wok or a pan over medium low heat, add cooking oil and allow it to heat up.
- Add in garlic slices, ginger slices, Whites of the Scallions and chopped birds eye chilies. Sauté for 60 seconds or until fragrant.
- Whisk the stir fry sauce, and add it to the pan. Increase the heat to medium, and stir continuously to allow the sauce to thicken. Once thickened, lower the heat to low.
- Add in the crispy eggplant and air fried tofu to the wok along with scallion greens and sesame seeds. Toss to coat all ingredients in the sauce, and heat through.
- Serve with streamed Jasmin rice and enjoy!
Have It Your Way
- Make It Gluten-Free – Use tamari instead of soy sauce and ensure hoisin is GF.
- More Veggies? – Add bell peppers, mushrooms, or Bok Choy.
- Extra Spice? – Increase the chili flakes or add fresh Thai chilies.
- Less Oil? – Bake or air-fry the tofu and eggplant instead of pan-frying.
Nutritional Facts (Per Serving)
- Calories: ~320
- Protein: 15g
- Carbohydrates: 30g
- Fats: 14g
- Fiber: 5g
- Iron: 12% DV
Health Benefits
- Plant-Based Protein – Tofu provides essential amino acids and supports muscle health.
- Rich in Antioxidants – Eggplant contains anthocyanins, which help fight inflammation.
- Good for Heart Health – Sesame oil and soy sauce contain heart-friendly compounds.
- Boosts Digestion – Ginger and garlic aid gut health and digestion.
Other Recipes You’ll Love
Crispy Eggplant & Tofu Stir Fry
Ingredients
For the Eggplant:
- 1 Chinese Eggplants cut into 1/2" thick rounds
- 1 tsp Kosher Salt
- 1 tbsp Soy Sauce
- 1 tsp White Pepper
- 1 tbsp Corn Starch
For the Tofu:
- 16 oz Extra Firm Tofu cut into triangles
- 3 tbsp Corn Starch
- 1 tsp White Pepper
- 1 tbsp Soy Sauce
- 1 tbsp Cooking Oil
For the Sauce:
- ¼ cup Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Rice vinegar
- 1 tbsp Brown Sugar
- 1 tbsp Vegetarian Hoisin Sauce
- ½ tsp Black Pepper or to taste
- 1 tsp Garlic Powder
- 1 tbsp Corn Starch
- ¾ cup Water
For the Tofu and Stir-Fry:
- 2 tbsp Cooking Oil for frying
- 1 tsp Ginger minced
- 5 Garlic roughly chopped
- 3 Scallions sliced (white and green parts separated)
- 2 Birds Eye Chili
For the Garnish:
- 1 tsp Sesame Seeds for garnish
- Green Onions for garnish
Instructions
Air Fry Eggplant:
- Cut Chinese eggplant into 1/2" thick rounds.
- Lay the rounds onto a wire rack placed on a large cookie sheet in a single layer and sprinkle them with salt. Wait for 10-15 minutes for the salt to remove water from the eggplant.
- In a bowl, whisk together water, soy sauce, corn starch, and white pepper into a thick batter.
- Pat dry the eggplant rounds and dip each one into the batter and place onto a parchment lined air fryer tray.
- Air fry at 375 F (190 C) for 20 minutes, flip half way through.
- Remove and set aside to add to the stir fry.
Air Fry Tofu:
- Press the Tofu for 20-30 minutes to remove excess water.
- Cut the Tofu into triangles.
- Place the tofu into a large mixing bowl, and add corn starch, soy sauce, and white pepper. Gently mix using a silicone spatula to avoid breakage.
- Transfer the tofu onto parchment lined air fryer tray, and air fry for 15-20 minutes at 375 F (190 C) flipping the pieces half way through.
- Remove and set aside to add to the stir fry.
Stir Fry Sauce:
- In a mixing cup, whisk together water, soy sauce, dark soy sauce, rice vinegar, brown sugar, hoisin sauce, black pepper, garlic powder and corn starch.
- Set aside to add to the stir fry.
Crispy Eggplant & Tofu Stir Fry:
- In a wok or a pan over medium low heat, add cooking oil and allow it to heat up.
- Add in garlic slices, ginger slices, White of the Scallions and chopped birds eye chilies. Sauté for 60 seconds or until fragrant.
- Whisk the stir fry sauce, and add it to the pan. Increase the heat to medium, and stir continuously to allow the sauce to thicken. Once thickened, lower the heat to low.
- Add in the crispy eggplant and air fried tofu to the wok along with scallion greens and sesame seeds. Toss to coat all ingredients in the sauce, and heat through.
- Serve with streamed Jasmin rice and enjoy!
Notes
- Press the tofu for at least 15 minutes to remove excess moisture for maximum crispiness.
- Use high-heat oil like avocado or peanut oil for frying.
- Cook eggplant separately to get a golden crust without it becoming mushy.
- For meal prep, store the sauce separately and toss everything together before serving.
Nutrition
Tofu Press
Using a good Tofu Press is crucial for enhancing the texture and flavor of tofu in your culinary creations. Pressing tofu removes excess water, allowing it to absorb marinades and spices more effectively, resulting in a richer and more robust taste. This process also improves the tofu’s texture, making it firmer and more suitable for grilling, frying, or baking. A well-pressed tofu holds its shape better and achieves a desirable crispy exterior while remaining tender on the inside. Investing in a quality tofu press simplifies this process, saving time and ensuring consistent results, ultimately elevating your dishes to a new level of deliciousness. Here is our favorite Tofu Press. It easily And quickly remove water from Tofu to Improve the flavor and give Perfect Texture every time.
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