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    Eggplant Tofu Stir Fry Recipe: Easy, Vegan Dinner

    We love Asian dishes, but all that extra salt in the MSG-laden, takeout varieties - not so much. That's why we adapted one of our favorite eggplant stir fry recipes to make it completely plant-based and lower in sodium without losing any of the rich, delicious flavor!

    Eggplant and tofu combo is a heavenly match – it was really hard to stop my mouth from watering while making this recipe.

    We created this dish based on one of our favorite tofu eggplant recipes popular in Chinese takeout: it blends soft, cooked down strips of eggplant with tofu that's crisped to perfection in a garlicky sauce, but without all of the added chemicals, excess salt, and MSG. 

    Try this plant-based meal for a rich and easy weeknight dinner that takes only 30 minutes from start to finish!

      Chinese Eggplant Tofu Recipe - Nutrition Information

      Per Serving (Without rice)

      Calories: 215 kcals

      Fat: 13 g

      Sodium: 518 mg

      Carbohydrates: 16.2 g 

      Fiber: 5.3 g

      Sugar: 8.8 g

      Protein: 11.5 g

      Szechuan Eggplant Recipe FAQ

      Chinese Eggplant Recipe - Serving Options

      We served this eggplant over a scoop of steamed jasmine rice, but you can also enjoy it over rice noodles, or atop steamed vegetables, for a low-carb option. 

      Can I use other tofu instead of extra-firm?

      Extra-firm tofu will give you the nicest results, as it has the lowest water content and crisps up nicely. 

      You can substitute firm tofu in a pinch, but you may need to press it for a little longer. Regular, soft, and silken tofu won't work in this dish; they all tend to fall apart entirely during the cooking process.

      Do I need to press the tofu?

      Pressing your tofu for this stir fry eggplant recipe is a crucial step to remove the excess water, allowing your tofu to fully absorb the deliciously-flavored garlic soy sauce and get crispy in the pan.

      Pressing is a piece of cake if you use a tofu press – just place your tofu block in the press and leave it for 15 mins. 

      If you don't own a press, you can wrap your tofu block in some dry paper towels and place it between two heavy plates to press for a minimum of 2-3 hours.

      Is this Szechuan tofu recipe gluten-free?

      It sure is! However, soy sauce sometimes contains hidden gluten, so read your label to ensure you're working with a gluten-free variety. 

      Vegan Eggplant Recipe

      We kept this Szechuan recipe relatively mild for those who are more sensitive to spice.

      If you're looking to amp up the spicy heat, add some hot chiles or sriracha right into the sauce before you cook it.

      We hope you enjoy this vegan eggplant dish without any of the MSG!


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