Name: Sticky Chinese Eggplant and Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 pieces Chinese eggplants ((cut into 1-inch slices, about 12 ounces)); 1 teaspoon kosher salt; 1 tablespoon cornstarch; 1/4 cup low sodium tamari ((or 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; Neutral oil ((for frying)); 16 ounces super firm tofu ((cut into cubes or triangles)); Kosher salt ((for sprinkling)); 1 teaspoon ginger ((minced)); 5 cloves garlic ((roughly chopped)); 3 green onions ((sliced; white and green parts separated)); Thai basil ((for garnish, optional)); Cooked rice ((for serving, optional))

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If you’re searching for a dish that’s not only delightful but also packed with flavor, look no further than Sticky Chinese Eggplant and Tofu. This dish combines tender, glossy eggplant with crispy tofu in a sweet and savory sauce that’s sure to impress. The best part? It’s simple to make and can be on your table in just about 30 minutes! Whether you’re vegan, vegetarian, or just someone who loves a good meal, this recipe is perfect for you. Let’s dive into the magic of Sticky Chinese Eggplant and Tofu!

Why It Works Every Time

The beauty of Sticky Chinese Eggplant and Tofu lies in its harmonious blend of flavors and textures. The eggplant becomes wonderfully tender and absorbs the savory sauce, while the tofu provides a satisfying crunch. The use of Chinese five spice adds depth, and the balance of sweet and salty keeps every bite exciting. Plus, it’s adaptable; you can easily tweak the ingredients to suit your taste or dietary needs.

What You’ll Gather

2 Chinese eggplants (cut into 1-inch slices, about 12 ounces)
1 teaspoon kosher salt
1 tablespoon cornstarch
1/4 cup low sodium tamari (or 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
Neutral oil (for frying)
16 ounces super firm tofu (cut into cubes or triangles)
Kosher salt (for sprinkling)
1 teaspoon ginger (minced)
5 cloves garlic (roughly chopped)
3 green onions (sliced; white and green parts separated)
Thai basil (for garnish, optional)
Cooked rice (for serving, optional)

Kitchen Gear Checklist

Non-stick skillet or wok – For frying and sautéing.
Measuring cups and spoons – To ensure accurate ingredient quantities.
Knife and cutting board – For chopping and slicing the vegetables and tofu.
Mixing bowl – To prepare the sauce.
Spatula – For mixing and flipping ingredients in the pan.

Stepwise Method: Sticky Chinese Eggplant and Tofu

Step 1: Prepare the Eggplant

Start by slicing the Chinese eggplants into 1-inch thick pieces. Sprinkle them with 1 teaspoon of kosher salt and let them sit for about 15 minutes. This will help draw out excess moisture and bitterness.

Step 2: Coat the Eggplant

After 15 minutes, rinse the eggplant slices under cold water and pat them dry with a paper towel. In a bowl, toss the eggplant with 1 tablespoon of cornstarch until they are evenly coated. This will help achieve a crispy texture when frying.

Step 3: Mix the Sauce

In a separate mixing bowl, whisk together the low sodium tamari (or soy sauce), rice vinegar, brown sugar, Chinese five spice, black pepper, 2 teaspoons of cornstarch, and warm water until fully combined. Set this sauce aside for later.

Step 4: Cook the Tofu

Heat a generous amount of neutral oil in a non-stick skillet over medium-high heat. Once hot, add the cubed or triangular pieces of super firm tofu. Fry for about 5-7 minutes on each side, or until all sides are golden brown and crispy. Once done, sprinkle with a pinch of kosher salt and remove the tofu from the skillet. Set aside.

Step 5: Sauté the Aromatics

In the same skillet, add a little more oil if necessary. Add the minced ginger, chopped garlic, and the white parts of the sliced green onions. Sauté for about 1-2 minutes, or until fragrant.

Step 6: Cook the Eggplant

Add the prepared eggplant to the skillet and stir-fry for about 5 minutes, or until they are tender and starting to brown. Make sure to keep stirring to prevent sticking.

Step 7: Combine Everything

Pour the sauce over the sautéed eggplant and add the crispy tofu back into the skillet. Stir well to coat everything in the sauce. Cook for another 2-3 minutes, allowing the sauce to thicken and become sticky.

Step 8: Serve

Once everything is well combined and heated through, remove from heat. Garnish with the green parts of the sliced green onions and Thai basil if using. Serve hot over a bed of cooked rice for a complete meal.

Allergy-Friendly Substitutes

Tamari – Substitute with coconut aminos for a soy-free option.
Brown sugar – Use coconut sugar or maple syrup for a different sweetness.
Neutral oil – Use avocado oil or sesame oil for added flavor.
Tofu – For a nut-free protein, consider using chickpeas instead.

Cook’s Commentary

This Sticky Chinese Eggplant and Tofu dish is incredibly versatile. Feel free to add other vegetables such as bell peppers, snap peas, or broccoli to bulk it up. You can also adjust the sweetness or saltiness of the sauce to better match your taste. The key is to keep everything balanced. And don’t forget, letting the eggplant sit with salt is essential for achieving that perfect texture!

Meal Prep & Storage Notes

This dish is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, adding a splash of water or oil to prevent sticking. Note that the eggplant may lose some texture upon reheating, but the flavor remains delightful.

Ask & Learn

Can I use other types of eggplant for this recipe?

Absolutely! While Chinese eggplant works wonderfully due to its tender texture, you can use globe or Italian eggplants as well. Just be sure to adjust the cooking time as they may require a bit longer.

What is the best type of tofu to use?

Super firm tofu is ideal for this recipe as it holds its shape well during cooking and provides a nice texture contrast. If you can’t find super firm tofu, extra-firm will work too; just be sure to press it to remove excess moisture before cooking.

How can I make this dish more spicy?

If you love a bit of heat, consider adding sliced fresh chili peppers or a dash of chili garlic sauce when sautéing the aromatics. You can also sprinkle some red pepper flakes into the sauce for an extra kick!

Can I make this dish ahead of time?

Yes, you can prepare the eggplant and tofu ahead of time. Just store each component separately and assemble them when you’re ready to serve to maintain the best texture.

The Last Word

Sticky Chinese Eggplant and Tofu is more than just a meal; it’s an experience that brings comfort and joy to your dining table. With its vibrant colors, rich flavors, and satisfying textures, this dish is bound to become a favorite in your home kitchen. Whether enjoyed solo or alongside a steaming bowl of rice, it’s a plate full of happiness that is easy to whip up any night of the week. So gather your ingredients, roll up your sleeves, and get ready to indulge in a delightful culinary adventure!