Eggplant Tofu

Treat your taste buds to a delightful dish that combines the rich flavors of eggplant with the firm texture of tofu. This eggplant tofu recipe is perfect for anyone looking for a delicious and satisfying meal. An excellent option for garden veggies or leftovers from the fridge. If you're new to eggplant, this is a great get-to-know-you recipe!
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Eggplant tofu in a bowl served with rice and chopsticks.
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Take your usual stir-fry recipe up a notch with eggplant tofu! This dish is a delightful blend of tender eggplant and textured tofu, bursting with flavor. Loved by vegans, vegetarians, and meat-eaters alike, it’s a go-to for a satisfying meal any time of day. It’s seriously auber-genius!

Creating this dish is a breeze. Just gather some extra firm tofu, eggplant, garlic, bell peppers, soy sauce, and a few spices. The secret? Cook the tofu and eggplant until they’re wonderfully soft and flavorful. Serve over steamed rice for a meal that’s as tasty as it is easy!

Eggplant tofu with chopsticks.

Key Ingredients and Substitutions

Wondering what makes this tofu eggplant recipe so tasty? Let’s dive into the key ingredients that bring out the best flavors in this dish.

Tofu: Using extra-firm or super-firm tofu gives this overall soft-textured dish an added boost of plant-based “meatiness” and helps to boost the flavor of the entire meal. Plus, if you use super-firm tofu (or Hodo‘s extra-firm tofu) you can skip the step of pressing your tofu. Not a fan of tofu recipes? Try tempeh, mushrooms, seitan, or a plant-based meat instead.

Key ingredients for Eggplant tofu, with labels.

Eggplant: This is the perfect recipe for eggplant lovers and skeptics alike! Japanese or Chinese eggplants (the kind that are long and skinny) are recommended because there is more skin-to-flesh ratio making them easier to cook without getting mushy. If you can use fresh eggplant from the garden, even better! Feel free to swap out the eggplant for cauliflower, broccoli, or oyster mushrooms if you prefer.

If you’re a die-hard eggplant fan, make sure to add this vegan eggplant bacon BLT and sweet and spicy eggplant to your repertoire asap! When you’re in the mood for something quick and easy, this baba ganoush dip is so silky and utterly delicious.

Bell Pepper: Red bell pepper lends a balancing sweetness and crunch. You can use any color bell pepper—yellow, orange, or even green—but the red is the sweetest and makes the dish more colorful. You can also add additional veggies or swap bell pepper with snap peas, green beans, onion, or any other stir-fry friendly ingredients you have on hand.

Ginger: Adds a warm and spicy flavor. Fresh or powdered both work, though fresh is better. Similar spices such as allspice, turmeric, cardamom, cinnamon, or mace are tasty substitutions for ginger.

Green Onions: These cheerful, mild onions give a pop of color to the dish. For a change, try using diced shallots instead of sliced green onions.

Soy Sauce: Provides a savory umami flavor and adds depth to this recipe. For a gluten-free version, feel free to substitute for coconut aminos or tamari.

Toasted Sesame Oil: This is the highlight of the dish! Make sure to use the toasted variety for the most umami flavor. Sesame oil also has a high heat point, so it’s safe for cooking at high temperatures. A little goes a long way!

Sesame Seeds: White or black sesame seeds give a little extra crunch, though the black looks the best. Another option is to use chopped peanuts, cashews, sunflower seeds, or poppyseeds instead.

How To Make This Eggplant Tofu Recipe

Ready to cook up a storm? Follow these simple steps to whip up a batch of tasty eggplant and tofu in no time! With just a few easy-to-find ingredients and some basic kitchen skills, you’ll have a delicious meal on the table in no time at all!

Sliced tofu on a wooden board.

Step 1: Slice the tofu into 1/2-inch thick triangles or squares.

Oil being heated in a pan.

Step 2: Heat the sesame oil in the pan over medium-high heat.

Tofu in a pan.

Next, Step 3: Add the sliced tofu to the pan once the oil is sizzling.

Eggplant and red bell peppers in a pan.

Step 4: Chop the vegetables and add to the pan.

Eggplant tofu in a pan.

Step 5: Pour in the soy sauce and allow the ingredients to cook without stirring until the tofu is golden brown on the bottom. Flip the tofu and repeat for the other side. Then add the green onion and sesame seeds.

Eggplant tofu served in a bowl.

Finally, Step 6: Serve hot and sizzling onto a bed of steamed rice, cooked pasta, or rice noodles.

Helpful Tips and Serving Suggestions

If you’d like to take your stir-fry game to the next level, we have some helpful tips and tricks for you. Check out these serving ideas to make your eggplant and tofu meal truly amazing! Share your own best tips and suggestions in the comments below. We’d love to know!

  • Prepare to Prep: Save yourself some time and cut all (if not most) of the ingredients the day before. Cut tofu, eggplant, and veggies into uniform pieces for even cooking.
  • Pat, Pat, Baby: Even if you’re using Hodo tofu or you’ve already pressed the tofu, remember to dry the tofu before cooking. All you need to do is gently press the tofu between paper towels to remove any excess moisture, just in case.
  • Heat It Up: Stir fry quickly over high heat to achieve a nice sear on the tofu and vegetables. Using a pan that has a large-sized surface also helps.
  • Flavor Boost: Add a splash of hot sauce, sriracha, or a sprinkle of spicy peppers for extra flavor.
  • Steaming Sides: Enjoy this eggplant tofu recipe over steamed rice, colorful quinoa, or fun-shaped noodles for a satisfying and interesting meal.
  • Mouthwatering Marinade: For an even bigger punch to the palate, marinate the tofu the night before. We love this garlic ginger marinade!
Colorful eggplant tofu with rice.

Recipe FAQs

Got questions about cooking with tofu and eggplant? We’ve got you covered! Learn all you need to know to store and create this delicious dish with versatile ingredients.

How do I store any leftover eggplant tofu?

It’s really easy to store any remaining tofu and eggplant stir-fry. Add leftovers to a separate container from the noodles or rice (if possible), cover, and place in the fridge for up to 3 days. Not recommended for freezing.

Is this tofu and eggplant recipe gluten-free?

It’s not gluten-free, but no worries. You can make this recipe completely gluten-free with just a couple of small swaps! Use tamari instead of soy sauce and serve with rice, gluten-free noodles, or gluten-free grains instead of wheat-based pasta.

I’m not a huge fan of tofu. Can I use tempeh instead?

Definitely! You can pair the eggplant with anything plant-based protein you like. Tasty options would include: tempeh, vegan steak, vegan chicken, vegan sausage, or oyster mushrooms.

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Eggplant Tofu Stir Fry

Author: Michelle Cehn | World of Vegan
5 from 10 votes
This appealing plant-based recipe combines tender eggplant and extra firm tofu, seasoned to perfection for a burst of flavor in every bite. It's a hearty and delicious dish that will please everyone at the table. Serve with steamed rice or over a plate of luscious noodles.
Eggplant tofu in a bowl served with rice and chopsticks.
Prep Time 10 minutes
15 minutes
Total Time 25 minutes
Servings 4 servings


  • 1 large nonstick pan
  • 1 tofu press optional


  • 2 tablespoons toasted sesame oil
  • 1 package tofu, extra-firm or super-firm
  • 2 Japanese or Chinese eggplants, diced or sliced into ½-inch thick half-disks
  • 1 red bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
  • 3 tablespoons soy sauce, or tamari for gluten-free option
  • 2 green onions, sliced, reserving some for garnish
  • 1 tablespoon sesame seeds, divided, reserving half for garnish


  • In a large nonstick pan over medium-high heat, add the sesame oil and allow to heat until it sizzles when you flick a drop of water in it.
  • Wrap the tofu block in a kitchen towel and gently press to squeeze out any water, pat the tofu dry. Alternately, press the tofu in a tofu press or use super-firm tofu. Slice the tofu into ½-inch-thick triangles (or any shape you wish) and add them to the sizzling hot pan.
  • Add the diced eggplant, sliced bell pepper, minced garlic, and grated ginger.
  • Pour the soy sauce into the pan and use a spatula to flip the tofu and mix everything until it's evenly coated. Use the spatula to make room for the tofu triangles to lay flay on their side. Allow everything to cook undisturbed until the tofu has lightly browned on the bottom side, and then flip the tofu again. Once tofu has lightly browned on both sides, add half of the green onion, half of the sesame seeds, mix in, and then remove from heat.
  • Garnish with remaining sesame seeds and green onion and serve hot.


Calories: 236kcal | Carbohydrates: 20g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 766mg | Potassium: 656mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1044IU | Vitamin C: 45mg | Calcium: 178mg | Iron: 3mg
Course — dinner, Lunch or Dinner
Cuisine — asian
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5 from 10 votes (1 rating without comment)

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Recipe Rating

  1. 5 stars
    Every year, my garden is bursting with eggplant and I never know what to do with all of them. Now I know! I’m making this Eggplant Tofu recipe on repeat all season long.

  2. 5 stars
    What a great vegetarian meal!

  3. 5 stars
    Looks delicious! I love the combination of eggplant and tofu. Can’t wait to try this recipe!

  4. 5 stars
    Unique and tasty recipe!

  5. Andrea White says:

    5 stars
    This eggplant tofu stir fry is the best! So easy and so tasty!

  6. Lisa Porter says:

    5 stars
    I really enjoyed this recipe for lunch today. It made enough that I’ve got enough leftovers for a couple more lunches too. I added some chili garlic sauce for heat, but that’s just a personal preference. The flavor was great!

  7. 5 stars
    This is perfect for an easy, delicious, and super nutritious dinner!

  8. 5 stars
    Delicious hearty dish. Great over rice or barley.

  9. 5 stars
    Seriously delicious. For anyone who doesn’t entirely love the texture of eggplant, this is the way to go. Along with the tofu, it’s just really good.

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