Asian Eggplant Stir Fry
Cuisine: Asian
Author: Rachel Hanawalt
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Made with Japanese eggplant, this vegan stir fry is a hearty Asian meal that's popping with flavor!
  • 1 lb Japanese eggplant cut into ¼" medallions
  • 1 lb extra firm tofu
  • 1 C coarsely chopped green peppers
  • 1 C coarsely chopped white onion
  • 1 chili pepper with ⅛" cut off of the bottom
  • ½ C water
  • 2 Tbsp tamari
  • 1 Tbsp low-sodium soy sauce
  • 6 cloves garlic, minced
  • 1 Tbsp fresh or frozen ginger, minced
  • 3 Tbsp light brown sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp peanut oil, evenly divided
  • 1 8 oz can drained chopped water chestnuts
  1. An hour before starting to cook, drain your tofu and place it on a plate between two super absorbent paper towels, and then place a medium saucepan on top of it. Next, fill the saucepan with something heavy. This will press much of the moisture out of the tofu so that it browns well.
  2. Cube the tofu into bite-sized pieces and prep your vegetables.
  3. In a wok or a large pan, heat ½ Tbsp peanut oil over medium heat for two minutes, and then add the tofu to the pan. Cook until the underside is browned (about 3 minutes), and then flip and cook the opposite side until it is also browned. Remove from the pan and set aside.
  4. Add the remaining ½ Tbsp peanut oil to the pan and heat. Next, add the eggplant, green peppers, white onions, and chili pepper to the pan. Sauté until the eggplant begins to soften, but doesn't get mushy. This will take approximately 5 minutes.
  5. While the vegetables are sautéing prep your stir fry sauce by whisking together water, tamari, low-sodium soy sauce, garlic, ginger, light brown sugar, and cornstarch in a small mixing bowl. Make sure there are no cornstarch clumps, otherwise it won't thicken correctly.
  6. Once the eggplant has finished cooking, add the water chestnuts and the simmer sauce to the pan. Cook until the water chestnuts are heated through and the sauce is simmering and thickened.
  7. Serve immediately.
Serving Suggestion: Serve with 1 C of rice cooked in 2½ C of water.
Recipe by Simple Seasonal at