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Homemade Sticky Chinese Eggplant and Tofu recipe photo

Sticky Chinese Eggplant and Tofu

Delight in this Sticky Chinese Eggplant and Tofu! Crispy tofu meets tender eggplant in a sweet-savory sauce that's simply irresistible.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

For the Eggplant and Tofu:
  • 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)

Equipment

  • Non-stick skillet or wok
  • Measuring cups and spoons
  • Knife and cutting board
  • Mixing bowl
  • Spatula

Method
 

Stepwise Method:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

  • Store 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.
  • Feel free to add other vegetables like bell peppers or broccoli for added nutrition.