Crispy Eggplant & Tofu Stir Fry
Crispy Eggplant & Tofu Stir Fry – a bold, savory dish packed with crunch, protein, and flavor. A quick and easy plant-based stir-fry perfect for weeknights!
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.
Video
Nutrition
Serving: 1gCalories: 320kcal
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