Sauteed tofu and eggplant recipe
Enjoy a delicious blend of crispy tofu, tender eggplant, and savory Japanese teriyaki sauce. This versatile recipe offers three cooking methods—pan-fried, baked, or air-fried—allowing you to choose your preferred texture. Perfectly paired with white rice, it’s a flavorful and satisfying meal.
Ingredients
Sauteed tofu with eggplant ingredients:
- 1 lb (450g) Chinese eggplants (about 2 medium Chinese eggplants), or substitute with regular eggplant
- 1 block (140z/400g) extra-firm tofu
- 3 green onions - greens and whites separated and sliced thin
- 1 tablespoon (15g) freshly minced garlic
- 1/4 cup (30g) cornstarch
- 1-2 tbsp Vegetable oil
- Toasted sesame seeds for topping
Japanese Teriyaki sauce for tofu ingredients:
- 2/3 cup (150g) water
- 3 tablespoons (40g) soy sauce
- 2 tablespoons (25g) maple syrup or honey
- 3 tablespoons (40g) brown sugar
- 1 teaspoon garlic powder
- 1 1/2 teaspoon ground ginger
- 2 tablespoons (15g) 2 tablespoons cornstarch, dissolved in 3 tablespoons cold water
Instructions
How to make Homemade Japanese Teriyaki sauce
- Pour the water into a small saucepan along with the soy sauce, maple syrup, and brown sugar.
- Stir the mixture and then add the garlic powder and ground ginger.
- Bring the marinade to a boil, then let it simmer over low heat for about 8-10 minutes, stirring occasionally. This will give the homemade teriyaki sauce a glossy finish.
- Dissolve the cornstarch in three tablespoons of cold water, and stir this mixture into your teriyaki marinade. The sauce will thicken nicely, but if you prefer a thinner marinade, you can add a little extra water.
Prepping the tofu for sauteed tofu
- Press the tofu: press the tofu in a tofu press, or Wrap the tofu in paper towels (or a clean, dry tea towel). Set a plate or pan on top of the wrapped tofu, then add a couple of heavy books or a cast iron pan on top. Allow the tofu to press for at least 20 minutes, or up to an hour.
- Marinate tofu: Tear the tofu into bite-sized pieces (or cut it into squares, rectangles, or triangles) and place them in a large bowl. Pour the soy sauce over the tofu and gently mix with a silicone spatula or small spoon, taking care not to break the tofu.
- Now sprinkle on the cornstarch and gently stir it again to coat the tofu. Tip: For an extra crispy coating, use even more cornstarch on the tofu, about ¼ cup.
How to cook eggplant with tofu
- Trim the tops off the Chinese eggplants, then slice them lengthwise into quarters (creating 4 long strips per eggplant). Cut the strips into ½-inch pieces to form small chunks. Sprinkle about 2 tablespoons of cornstarch over the eggplant and toss to coat evenly.
- Heat a drizzle of vegetable oil in a wok or large skillet over medium-high heat. Add the eggplant pieces and cook, stirring occasionally, until they become crispy in spots and tender throughout, about 5-7 minutes. Try to position the eggplant so that the cut sides are in contact with the pan. The eggplant may absorb the oil, but there’s no need to continuously add more. Once done, transfer the eggplant to a plate and cover with foil to keep warm.
- Add another generous drizzle of vegetable oil to the skillet. When the oil is hot, add the tofu cubes. Cook, stirring occasionally, until the tofu turns golden and crispy on most sides, about 10 minutes. Once done, transfer the tofu to a plate.
- Drizzle a bit more oil into the skillet and, once heated, add the garlic and the white parts of the green onion. Sauté, stirring constantly, until fragrant, about 1 minute. Pour in the sauce and stir to combine, then return the tofu and eggplant to the skillet. Remove from heat and toss everything together. Garnish with the green onion greens and sesame seeds, and serve immediately with white rice.
Baked Tofu:
- Prepare the Tofu: Press and cube the tofu.
- Coat the tofu cubes with cornstarch and lightly oil them.
Bake the Tofu:
- Preheat your oven to 400°F (200°C).
- Spread the tofu cubes in a single layer on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, turning halfway through, until the tofu is golden and crispy.
- Continue with the Recipe: Follow the original recipe to cook the eggplant and make the sauce.
- Toss the baked tofu with the eggplant and sauce mixture.
Air-Fried Tofu:
- Prepare the Tofu: Press and cube the tofu.
- Coat the tofu cubes with cornstarch.
- Air-Fry the Tofu: Preheat your air fryer to 400°F (200°C).
- Arrange the tofu cubes in the air fryer basket in a single layer (you may need to do this in batches).
- Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is crispy and golden.
- Continue with the Recipe: Follow the original recipe to cook the eggplant and make the sauce.
- Toss the air-fried tofu with the eggplant and sauce mixture.
Notes
One serving is approximately 235 calories.
Here are a few tips to prevent tofu from sticking when pan-frying:
1.Use a Non-Stick Pan or Well-Seasoned Cast Iron Skillet: A non-stick pan or a well-seasoned cast iron skillet can help prevent sticking and ensure even cooking.
2.Preheat the Pan: Ensure the pan is hot before adding the oil. This helps create a barrier between the tofu and the pan, reducing sticking.
3.Use Enough Oil: Don’t skimp on the oil. A generous amount of vegetable oil will help to create a non-stick surface.
4.Dry the Tofu Thoroughly: Before cooking, make sure the tofu is well-pressed and dry. Excess moisture can cause the tofu to stick and steam rather than fry.
5.Avoid Overcrowding: Give the tofu pieces enough space in the pan. Overcrowding can lead to uneven cooking and sticking.
6.Let the Tofu Cook Undisturbed: Allow the tofu to cook undisturbed until it forms a golden crust. Trying to move it too early can cause sticking.
7.Use a Silicone Spatula: When stirring or flipping, use a silicone spatula to gently move the tofu without scraping or damaging the surface.
Following these tips should help achieve crispy, golden tofu without sticking to the pan.