Garlic Eggplant Tofu stir Fry

Mar 8

How dare I put eggplant and tofu in one dish. I know they both an acquired taste, but hey, I encourage you to expand your variety! Thank me later.

This one-pan wonder loaded with bold Korean-inspired flavors from gochujang, chili garlic sauce, ginger, and garlic. Tender eggplant soaks up the umami sauce while high-protein tofu adds satisfying texture, all simmered in nourishing bone broth for extra depth and gut-supporting collagen.

It's hearty yet light, perfect for busy nights when you crave something warming and nutrient-dense. With anti-inflammatory spices and veggies, this dish supports immunity, digestion, and overall vitality.

Comfort food that actually feels good!

Let’s dig in!

Total time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes

Servings: 5

Ingredients

2 tablespoons neutral oil (avocado or grapeseed)

1 large globe eggplant (~1.5 lbs / 700 g), cut into 1-inch cubes
2 × 14 oz (400 g total) extra-firm tofu blocks, pressed and cut into 1-inch cubes
1 medium onion, finely chopped
6 cloves garlic, minced (~2 tablespoons)
1-inch piece fresh ginger, peeled and grated (~1 tablespoon)
2 tablespoons chili garlic sauce (Sambal Oelek or similar; adjust for heat)
1 tablespoon gochujang (Korean chili paste)
2 tablespoons tamari or coconut aminos
1 tablespoon rice vinegar
1 tablespoon maple syrup
3 cups bone broth
1 teaspoon toasted sesame oil (for finishing)
2 green onions, thinly sliced (garnish)
2 teaspoons toasted sesame seeds (garnish)
Fresh cilantro leaves and lime edge (optional garnishes)

Instructions:

Prep: Press tofu 15–30 min to remove water, then cube. Cube eggplant and chop onion, garlic, and ginger.
Cook Tofu & Eggplant: Heat neutral oil in large wok/skillet over medium-high. Add tofu cubes; sear 5–7 min until golden on sides. Remove. Add eggplant cubes; stir-fry 6–8 min until softened and browned (add splash of broth if sticking). Remove.
Aromatics & Sauce: In same pan, sauté onion 2–3 min until soft. Add garlic + ginger; cook 1 min fragrant. Stir in chili garlic sauce, gochujang, tamari/aminos, rice vinegar, maple syrup.
Simmer: Pour in bone broth; bring to simmer. Return tofu + eggplant; simmer 8–10 min until eggplant tender and sauce thickened slightly.
Finish & Serve: Stir in toasted sesame oil. Garnish with green onions, sesame seeds, and cilantro. Serve hot (over rice/cauli rice if desired).