Description
Spicy Garlic Aubergine (Eggplant) & Tofu Stew is a flavorful, comforting dish featuring tender eggplant and protein-rich tofu simmered in a spicy, garlicky sauce—perfect for a hearty vegan meal.
Ingredients
Scale
- 1 large aubergine (eggplant), cut into bite-sized cubes
- 14 oz firm tofu, drained and cubed
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 cup vegetable broth
- 2 scallions, chopped
- Fresh cilantro for garnish
Instructions
- Heat 2 tablespoons of oil in a large pan over medium heat. Add tofu cubes and cook until golden on all sides. Remove and set aside.
- Add remaining oil to the pan and sauté garlic and ginger until fragrant, about 1 minute.
- Add aubergine cubes and cook for 5–7 minutes until they begin to soften.
- Stir in soy sauce, chili garlic sauce, rice vinegar, sugar, and vegetable broth.
- Return tofu to the pan, mix gently, cover, and simmer for 10 minutes until aubergine is tender and flavors meld.
- Adjust seasoning with more chili sauce or soy sauce if needed.
- Garnish with chopped scallions and fresh cilantro before serving.
Notes
- Use firm tofu for best texture; pressing tofu before cooking helps remove excess moisture.
- Adjust chili garlic sauce to your preferred spice level.
- Serve over steamed rice or noodles.
- Add mushrooms or bell peppers for extra veggies.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spicy eggplant stew, garlic aubergine tofu, vegan stew, spicy tofu dish, Asian vegetable stew