Stir-Fried Japanese Eggplant and Tofu Delight
A delightful and nutritious stir-fry featuring tender Japanese eggplants and protein-packed tofu, infused with a savory, umami-rich sauce. This dish combines the vibrant flavors of fresh ginger and garlic with a hint of sherry and sesame oil for an aromatic experience. Quick and easy to prepare, it’s perfect for busy weeknights or meal prep, and pairs wonderfully with fluffy brown rice. Feel free to double the sauce for an extra splash of flavor on your rice and enjoy a deliciously healthy meal that’s both satisfying and wholesome. Perfect for those looking to enjoy a plant-based protein dish!
N/A
Servings
240
Calories
13
Ingredients
Ingredients
sherry wine
1 tablespoon
dark sesame oil
1 tablespoon
garlic clove
1 (minced)
fresh peeled gingerroot
1 tablespoon (minced)
rice vinegar
1 tablespoon
soy sauce
2 tablespoons
cornstarch
1 teaspoon
cold water
1 tablespoon
light sesame oil or vegetable oil
1 tablespoon
onion
1 cup (chopped)
firm or extra firm tofu
1 (18 ounce) carton (drained and patted dry with paper towels, diced)
Japanese eggplants
5 (halved and cut into 1/2 pieces)
brown rice
3 cups (cooked)
Instructions
1
In a small saucepan over medium heat, combine sherry wine, dark sesame oil, minced garlic, minced gingerroot, rice vinegar, and 1 tablespoon of soy sauce. Bring the mixture to a low simmer.
2
In a small bowl, mix cornstarch with cold water until well blended. Gradually add this mixture to the saucepan, stirring continuously.
3
Allow the sauce to simmer, stirring occasionally, until it thickens, then turn off the heat, cover, and set aside.
4
In a large skillet or wok, heat the light sesame oil (or vegetable oil) over medium-high heat for about 1 minute.
5
Add the chopped onion to the skillet and sauté for approximately 3-4 minutes, or until the onion becomes tender but has not browned.
6
Carefully add the diced tofu to the skillet, allowing it to cook for up to 10 minutes, stirring occasionally, to remove excess moisture while letting it crisp slightly.
7
Introduce the halved and cut Japanese eggplants to the skillet, and sprinkle with the remaining tablespoon of soy sauce. Sauté for another 5-7 minutes, until the eggplants are tender yet not mushy.
8
Pour in the reserved sauce and gently mix to coat all ingredients evenly.
9
Serve the stir-fried eggplant and tofu over a bed of cooked brown rice, and enjoy your healthy creation!
Nutrition Information
9g
Fat
32g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Stir-Fried Japanese Eggplant and Tofu Delight?
It is a nutritious and flavorful stir-fry featuring tender Japanese eggplants, protein-packed tofu, and a savory umami-rich sauce made with ginger, garlic, and sesame oil.
Is this recipe suitable for vegans?
Yes, this recipe is plant-based and vegan-friendly as it uses tofu as the protein source and contains no animal products.
How many calories are in a serving of this dish?
There are approximately 240 calories per serving.
What type of tofu is recommended for this recipe?
The recipe calls for one 18-ounce carton of firm or extra firm tofu, drained and patted dry.
How should the tofu be prepared before cooking?
The tofu should be drained, patted dry with paper towels to remove moisture, and then diced into pieces.
What kind of eggplant should I use?
This recipe specifically uses Japanese eggplants, which are halved and cut into 1/2-inch pieces.
How many eggplants are needed for the recipe?
The recipe requires 5 Japanese eggplants.
What ingredients are in the stir-fry sauce?
The sauce consists of sherry wine, dark sesame oil, minced garlic, minced gingerroot, rice vinegar, and soy sauce, thickened with a cornstarch slurry.
How do I thicken the sauce?
Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then gradually add it to the simmering sauce while stirring continuously.
What oil is used for the actual stir-frying?
You can use either light sesame oil or vegetable oil for the sautéing process.
How long should I cook the onion?
The onion should be sautéed for approximately 3-4 minutes until it becomes tender but not browned.
How long does the tofu need to cook in the skillet?
The diced tofu should cook for up to 10 minutes to help remove excess moisture and allow it to crisp slightly.
How long do the eggplants take to cook?
The eggplants should be sautéed for 5-7 minutes until they are tender but not mushy.
What is the protein content of this meal?
This dish provides 12g of protein per serving.
What should I serve with the stir-fry?
It is best served over a bed of 3 cups of cooked brown rice.
Can I make extra sauce?
Yes, the description suggests doubling the sauce if you want an extra splash of flavor to soak into your rice.
What kind of ginger is required?
The recipe uses 1 tablespoon of fresh, peeled, and minced gingerroot.
How much soy sauce is used in total?
A total of 2 tablespoons of soy sauce is used: 1 tablespoon in the sauce mixture and 1 tablespoon sprinkled over the eggplant.
Is there any garlic in this recipe?
Yes, the recipe includes 1 minced garlic clove.
What are the total carbohydrates per serving?
There are 32g of carbohydrates per serving.
What is the fat content per serving?
The dish contains 9g of fat per serving.
Is this recipe good for meal prep?
Yes, it is described as a quick and easy dish that is perfect for busy weeknights or meal prep.
What type of vinegar should I use?
Rice vinegar is used to provide the necessary acidity for the sauce.
Does this dish contain dark sesame oil?
Yes, 1 tablespoon of dark sesame oil is included in the sauce for its aromatic flavor.
Can I use any other wine besides sherry?
The recipe specifically calls for 1 tablespoon of sherry wine to infuse the sauce with flavor.
How much onion is needed?
The recipe requires 1 cup of chopped onion.
Is the eggplant peeled or unpeeled?
The instructions do not specify peeling; Japanese eggplants have thin skin and are typically used unpeeled.
How many ingredients are in this recipe?
There are a total of 13 ingredients in this recipe.
Is this a quick meal?
Yes, it is tagged as a quick meal and is designed to be prepared easily on a busy schedule.
What is the final step in the cooking process?
The final step is to pour the reserved sauce into the skillet and gently mix it to coat all the ingredients evenly before serving over brown rice.