Eggplant and Tofu Wok

Name: Eggplant and Tofu Wok
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 500 g Extra-firm tofu; 450 g Chinese eggplants (or 1 large regular); 200 g Red bell pepper; 150 g Red onion; 3 cloves Garlic; 2 cm Fresh ginger, grated; 200 g Bok choy; 60 ml Soy sauce (or tamari); 30 ml Rice vinegar; 15 ml Sesame oil; 15 g Sugar (or maple syrup); 5 g Cornstarch; 60 ml Water; 0.5 tsp Chili flakes (to taste); 30 ml Vegetable oil; 2 stalks Spring onions, chopped (for garnish); 1 tbsp Toasted sesame seeds (for garnish)

Difficulty

easy

Time

40m

Price Category

average

Calories

Medium

This Eggplant and Tofu Wok recipe is a true flavor explosion, quick to prepare and packed with fresh, crisp vegetables. The silky eggplant and crispy pan-fried tofu create a perfect pairing with a sweet-savory, slightly spicy sauce. It's an ideal choice for a weeknight dinner when you crave something light yet satisfying. Plus, it can be entirely vegan and gluten-free (using tamari), so everyone can enjoy it!

Steps

Prepare Tofu

Press excess water from the tofu using paper towels, then cut into 2 cm cubes. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, cornstarch, water, and chili flakes. Set aside.

Chop Vegetables

Cut eggplant, bell pepper, and red onion into similar-sized cubes. Mince garlic and grate ginger. Cut bok choy in half or quarters.

Fry Tofu

Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add tofu cubes and fry until golden brown and crispy on all sides, about 8-10 minutes. Remove from wok and set aside.

Sauté Vegetables

Add another 1 tbsp oil to the wok. Add eggplant and stir-fry for 3-5 minutes until softened and slightly browned. Add red onion and bell pepper, stir-fry for another 3 minutes. Then add garlic and ginger, stir-fry for 1 more minute until fragrant.

Combine and Serve

Return the fried tofu cubes to the wok with the vegetables. Pour in the prepared sauce and stir continuously until it thickens and coats all ingredients, about 1-2 minutes. Finally, add the bok choy and stir-fry for another 1-2 minutes until just wilted. Serve immediately, garnished with freshly chopped spring onions and toasted sesame seeds.

	Per 100g	Per Serving 250g / 8.8 oz
Calories	180 kcal	450 kcal
Protein	10g	25g
Fat	10g	25g
Carbohydrate	12g	30g
Fiber	3g	7.5g
Sugar	5g	12.5g

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vegetables

vegan

stir fried

everyday

main course

tender

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Eggplant and Tofu Wok

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Tofu

Chop Vegetables

Fry Tofu

Sauté Vegetables

Combine and Serve

Extra Tips

► For extra crispy tofu, toss it with a little cornstarch before frying.

► Don't overcrowd your wok; cook ingredients in batches to ensure they brown nicely.

► Serve with rice or noodles for a complete and satisfying meal.

Nutrition