Description
This Sticky Chinese Eggplant and Tofu recipe features tender, pan-fried Chinese eggplant and crispy tofu tossed in a flavorful sticky sauce made from tamari, rice vinegar, brown sugar, and aromatic spices. Perfect served over steamed rice and garnished with green onions and Thai basil, this dish offers a satisfying balance of sweet, savory, and umami flavors with a delightful texture contrast.
Ingredients
Eggplant Preparation
- 2 Chinese eggplants, cut into 1-inch slices (about 12 ounces)
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
Sauce
- 1/4 cup low sodium tamari (or substitute soy sauce)
- 1 tablespoon unseasoned rice vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon Chinese five spice
- 1/2 teaspoon black pepper (or to taste)
- 2 teaspoons cornstarch
- 3/4 cup warm water
Tofu and Aromatics
- Neutral oil (for frying, such as vegetable or canola oil)
- 16 ounces super firm tofu, cut into cubes or triangles
- Kosher salt (for sprinkling on tofu)
- 1 teaspoon minced ginger
- 5 cloves garlic, roughly chopped
- 3 green onions, sliced with white and green parts separated
- Thai basil for garnish (optional)
Serving
- Cooked rice (optional, for serving)
Instructions
- Soak the Eggplant: Fill a large bowl with cold water and mix in the kosher salt. Submerge the sliced eggplant completely in the salted water, weighing it down with a heavy plate or lid. Let soak for 15 minutes to reduce bitterness while preparing other ingredients.
- Prepare the Stir Fry Sauce: In a small bowl or measuring glass, combine the tamari, rice vinegar, brown sugar, Chinese five spice, black pepper, cornstarch, and warm water. Whisk thoroughly until the sugar dissolves and the cornstarch is fully incorporated. Set aside.
- Coat the Eggplant: Drain the eggplant slices and dry them using a clean kitchen towel by pressing gently to remove excess water. Return the eggplant to a dry bowl and sprinkle with 1 tablespoon cornstarch. Toss to coat evenly and set aside.
- Fry the Tofu: Heat a generous amount of neutral oil (about 1/4 inch) in a stainless steel or cast iron pan or wok over medium heat. Add the tofu cubes and pan-fry each side for 3 to 5 minutes until golden brown and crispy. Remove tofu to a paper towel-lined plate and sprinkle with kosher salt. Set aside.
- Fry the Eggplant: Add more oil to the pan if needed, then add the coated eggplant slices. Stir quickly to coat the eggplant evenly with oil. Pan-fry for 8 to 10 minutes, stirring every 1 to 2 minutes until the eggplant is tender and golden. Remove from pan and set aside.
- Sauté Aromatics: Add more oil if necessary, then add the garlic, minced ginger, and the white parts of the green onions to the pan. Sauté for 45 to 60 seconds until fragrant and slightly softened.
- Combine and Stir Fry: Return the fried tofu and eggplant to the pan with the aromatics. Give the stir fry sauce a final whisk and pour it over the tofu and eggplant. Bring to a simmer and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens, clings to the ingredients, and almost no liquid remains at the bottom of the pan.
- Serve and Garnish: Serve the sticky eggplant and tofu hot over steamed rice. Garnish with the green parts of the sliced green onions and fresh Thai basil leaves if using. Enjoy immediately. Leftovers can be stored in the refrigerator for up to 5 days.
Notes
- Soaking the eggplant in salted water helps reduce bitterness and prevents it from absorbing too much oil during frying.
- Using super firm tofu ensures it holds its shape when pan-fried and in the sauce.
- For a gluten-free version, use tamari instead of soy sauce and verify all other ingredients are gluten-free.
- The dish can be served with steamed rice or noodles for a complete meal.
- Leftovers store well in the fridge and reheat nicely in a skillet or microwave.
- To add heat, consider adding a dash of chili flakes or fresh chili to the aromatics.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Stovetop
- Method: Frying
- Cuisine: Chinese
