Description
Spicy Garlic Aubergine (Eggplant) & Tofu Stew is a bold and comforting dish packed with umami, heat, and hearty texture. Soft aubergine and crispy tofu soak up a savory, spicy garlic sauce, making it a perfect vegan main served over rice or noodles.
Ingredients
Scale
- 2 medium aubergines (eggplants), cut into bite-sized cubes
- 1 block (14 oz / 400g) firm tofu, pressed and cubed
- 2 tbsp cornstarch (for coating tofu)
- 2 tbsp vegetable oil (plus more for frying tofu)
- 6 cloves garlic, minced
- 1-inch piece ginger, grated
- 2–3 tbsp chili garlic sauce (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1/2 cup vegetable broth (or water)
- 1 tsp sesame oil
- 2 tsp sugar
- 2 green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Press tofu for at least 15 minutes to remove excess moisture. Cut into cubes and toss in cornstarch until coated.
- Heat a few tablespoons of oil in a nonstick skillet over medium heat. Fry tofu until golden and crispy on all sides. Set aside on a paper towel-lined plate.
- In a large pan or wok, heat 2 tbsp vegetable oil over medium heat. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
- Add aubergine and stir-fry for 5–7 minutes until starting to soften. Add a splash of water and cover to steam for another 5 minutes, stirring occasionally, until fully tender.
- In a bowl, mix chili garlic sauce, soy sauce, rice vinegar, hoisin sauce, vegetable broth, sesame oil, and sugar.
- Pour the sauce into the pan with the aubergine. Stir to combine, then add the crispy tofu. Simmer everything together for 2–3 minutes to heat through and let the flavors meld.
- Taste and adjust seasoning as needed (more soy sauce for salt, more chili sauce for heat).
- Serve hot over rice or noodles, garnished with green onions and sesame seeds.
Notes
- Use Japanese or Chinese eggplants for a tender texture and milder flavor.
- You can air-fry or bake tofu instead of pan-frying for a lower-oil version.
- Add mushrooms or bell peppers for extra vegetables and texture.
- This stew stores well in the fridge for up to 3 days and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg