If you love those glossy, flavor-packed stir-fries from your favorite takeout spot but want something fresher and healthier, this Sticky Ginger Eggplant and Tofu recipe is for you. Tender slices of pan-fried eggplant and crispy tofu are tossed in a thick, sweet, and savory ginger-miso glaze that’s loaded with bold flavor. Every bite has the perfect mix of textures—crispy, soft, sticky, and saucy—all balanced with the warm spice of fresh ginger and the umami depth of miso and soy sauce.
This recipe is vegan, gluten-free (when using tamari), nut-free, and ready in about 35 minutes. It’s one of those meals that feels restaurant-quality but is surprisingly easy to pull together at home. Serve it over a bowl of fluffy rice for a hearty, satisfying dinner that hits every note of sweet, salty, and savory perfection.
Serves: 4–5
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
1–2 medium (12 oz / 375 g) Chinese eggplants (or Japanese)
1 lb (450 g) extra-firm tofu, pressed (if needed) and drained
2 tbsp (16 g) cornstarch
4–5 medium (75 g) green onions, sliced
4 tbsp (60 ml) neutral oil, plus more for cooking
Sauce
⅓ cup (78 ml) soy sauce (or tamari for gluten-free)
4 tbsp (60 ml) maple syrup
3 tbsp (45 ml) rice vinegar
1 tbsp (15 g) white or yellow miso paste
3 cloves (15 g) garlic, minced
3-inch piece (3 tbsp / 50 g) fresh ginger, minced or grated
To Serve
Cooked rice
Step 1: Prep the Ingredients
Peel and mince the garlic and ginger. Slice the white and light green portions of the green onions into 1-inch (2.5 cm) pieces. Finely slice the dark green tops and set them aside for garnish. Cut the eggplant lengthwise and then into ½-inch (12 mm) thick half-moon slices. Cut the tofu into large rectangles, about ½ x 2 inches (1 x 5 cm). Pat dry with a paper towel to remove excess moisture, then toss the tofu gently with the cornstarch until evenly coated.
Step 2: Make the Sauce
In a bowl or large measuring cup, whisk together the soy sauce, maple syrup, rice vinegar, miso paste, minced garlic, and ginger. You can use an immersion blender if you prefer a smoother sauce—it helps blend the ginger and garlic more finely, creating a glossy, even texture. Set aside.
Step 3: Fry the Tofu
Heat 4 tablespoons of neutral oil in a large non-stick skillet or wok over medium heat. Add the tofu pieces in a single layer. Cook for 3–5 minutes without moving them, until they release easily and turn golden and crispy. Flip and cook the other side for another 3–4 minutes until lightly browned. Remove the tofu from the pan and drain any excess oil on a paper towel, leaving most of the oil in the pan.
Step 4: Cook the Eggplant
Using the same pan, cook the eggplant slices in batches over medium heat. Arrange them in a single layer and let them cook for about 3 minutes per side until lightly browned. You may need to add a little extra oil between batches since eggplant tends to absorb oil quickly at first but releases it again as it softens. Press gently with a spatula to help it release any extra oil.
Step 5: Combine the Sauce and Vegetables
Once all the eggplant slices are browned, pour off any excess oil from the pan. Return all the eggplant to the pan along with the white and light green parts of the green onions. Stir and cook for about 1 minute, allowing the onions to soften slightly. Pour in the prepared sauce and toss everything to coat evenly. Cook for 2–3 minutes, stirring occasionally, as the sauce begins to bubble and thicken slightly.
Step 6: Add the Tofu and Finish
Return the fried tofu to the pan. Toss gently to coat the tofu and eggplant in the sticky ginger sauce. Let it cook for another 2–3 minutes, until everything is warmed through and the sauce has thickened to a glossy glaze that clings to the vegetables. Remove from heat and stir in the dark green onion tops.
Serve the Sticky Ginger Eggplant and Tofu immediately over steamed rice. The sauce will soak slightly into the rice, giving each bite an extra burst of flavor.
Taste and Texture Notes
This dish delivers that perfect sticky-sweet balance of takeout-style stir-fries but with cleaner, fresher ingredients. The ginger gives it a warming heat that’s not spicy but vibrant, while the garlic and miso deepen the savory flavor. Maple syrup adds just enough sweetness to balance the salty tamari and tangy vinegar, creating a full-bodied glaze that coats every bite. The tofu is crisp on the outside and tender on the inside, while the eggplant becomes silky without turning mushy.
Ingredient Tips
Oil: Use a high-heat neutral oil like canola, peanut, or avocado for frying. This keeps the tofu and eggplant from sticking and gives them a beautiful golden crust.
Sweetener: For a thicker and slightly richer sauce, you can substitute ¼ cup (50 g) brown sugar plus 2 tbsp (30 ml) water for the maple syrup.
Eggplant: Chinese or Japanese eggplants work best because they’re slender and have tender skins that cook quickly without turning bitter.
Miso: White or yellow miso adds savory umami flavor without overpowering the dish. Avoid red miso—it’s too strong for this recipe.
Serving Ideas
Serve this dish over jasmine or brown rice for a complete meal. It also pairs beautifully with quinoa or rice noodles. Add a side of quick-pickled cucumbers or steamed broccoli to round out the meal with a little crunch and freshness.
Storing Your Sticky Ginger Eggplant and Tofu
Leftovers can be stored in an airtight container in the fridge for up to two days. The tofu may firm up slightly as it sits, but the flavors will continue to deepen. Reheat gently in a skillet over low heat with a splash of water to loosen the sauce.
Sticky Ginger Eggplant and Tofu is everything you want from a cozy, flavorful dinner—comforting, satisfying, and packed with umami. It’s a restaurant-quality dish that comes together quickly in your own kitchen, no takeout menu required. The combination of crispy tofu, tender eggplant, and that glossy ginger sauce makes this meal one you’ll crave again and again.
Sticky Ginger Eggplant and Tofu
Ingredients
Method
- Peel and mince the garlic and ginger. Slice the white and light green portions of the green onions into 1”/2.5cm long pieces. Finely slice the dark green portions for garnishing.
- Cut the eggplant into half lengthwise and 1/2”/12mm thick slices.
- Cut tofu into large pieces about 1/2” x 2”/1cm x 5cm. Absorb any excess water with paper towels.
- Toss tofu pieces with cornstarch.
- Combine all the sauce ingredients in a bowl or large measuring cup. Whisk to blend or puree with an immersion blender for the finely possible chop on the garlic and ginger (not critical but makes a smoother sauce if having difficulty chopping ginger finely).
- Heat 4 tbsp/60ml oil in a large frying pan or wok over medium. Add the tofu in a single layer.
- Cook for 3-5 minutes until the tofu releases easily and is crispy. Flip and cook 3-4 minutes on the other side. Scoop out of pan and drain excess, leaving most of oil in pan.
- Cook the eggplant slices in two batches in the remaining oil in the pan on medium heat. Place the eggplant in a single layer and flip when starting to brown, about 3 minutes per side. Add more oil as needed between batches.
- Once all the eggplant has been browned on both sides (does not need to be fully soft or it will lose all shape when the sauce is added), pour off any excess oil and add all the eggplant and the white and light green portions of the onion. Cook for 1 minute, stirring regularly.
- Pour in the sauce. Stir to distribute everything and cook for 2-3 minutes while the sauce steams off excess liquid.
- Add the fried tofu, tossing to coat everything and cook for an addition 2 minutes until the sauce is slightly thickened and the tofu is warmed through again.
- Remove from heat and add in the dark green portions of the onions. Serve immediately over rice.
- Leftovers can be stored in the fridge for up to two days but the fried tofu will get tough as it sits.
Notes
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