Spicy Eggplant with Minced Tofu

"vegan, gluten-free, 1 pan in 30 min | savoury, spicy and saucy. a comforting and hearty weeknight meal"
-- @eatwkriss
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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 2

Recipe Card


  • 280300 g eggplant, cut into thick sticks
  • 210 g firm tofu, thawed and crumbled into pieces
  • 4 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 1 red chili, chopped
  • 1/2 tbsp cooking caramel
  • 1 tbsp light soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon Chinese cooking wine
  • 1/2 teaspoon sugar
  • 1 tbsp cornstarch
  • 2/3 cups vegetable stock or water
  • salt and white pepper to taste
  • cilantro
  • rice


  • Step 1

    In a pan over medium heat, cook the garlic and ginger in oil until fragrant. Add in the eggplant and crumbled tofu, sautéing until the tofu becomes dry, 5 min.

  • Step 2

    Dissolve the cornstarch in the vegetable stock, then pour it in the pan together with the other sauces. Stir to combine, then simmer on low heat with the lid on for 10 minutes until the eggplant is completely soft. Stir in the red chili halfway through.

  • Step 3

    Serve over some freshly cooked rice with a sprinkle of cilantro leaves. Enjoy!

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