Asian style Eggplant with Tofu
Course: Main3-4
servings5
minutes17
minutes22
minutesAsian style eggplant with Tofu!
This is my take on this Asian dish. Its by no means an authentic dish. This is the way I like to make it when I’m craving this. I didn’t add any oils to keep it low fat. Feel free to fry the eggplant & onions in neutral oil if you’re not oil free. This dish tastes just as good without any added oils! I serve this over brown rice but feel free to add any other rice of your choice. I hope you’ll enjoy it as much as we do! 💚
Ingredients
3 large Chinese eggplant
1 medium size onion
1 tbsp minced garlic
3-4 tbsp Sweet Thai chili sauce (+/-)
1.5-2 tbsp low sodium Tamari
2 tsp corn starch
1/2 tsp chili flakes
1/4-/13 cup water (+/-)
1-2 tsp Sriracha (+/- or omit)
1/3 chopped green onions
1/2 block of extra firm tofu (Air fried, see recipe under Vegan sushi for tofu)
Directions
- Prep your tofu and let it marinate for at least half an hour before air frying. Chop onions and eggplants diagonally about an inch thick. Keep aside.
- Toss onions and eggplant in a non-stick frying pan and on med/low heat cook for about 10-12 minutes till eggplants are almost soft. Add 1-2 tbsp of water at a time to deglaze. Stirring occasionally and gently to make sure eggplants don’t break. While eggplants are cooking, toss tofu in an air fryer for 8-10 mins at 400 F and prep your sauce.
- Once tofu is done, toss them to the same frying pan with eggplants and pour sauce on top. Gently stir and cook for about 4-5 mins till sauce thickens up (adjust water if you want more saucy). Once done, garnish it with green onions and serve with rice of your choice!
Recipe Video
Notes
- This dish really hits the spot. If you’re oil free, you will not miss any added oils in this dish. See recipe video on pinteret, IG or my YouTube channel.