Tofu with Eggplant Aubergine and Peppers

Savor the bold and harmonious flavors of this Tofu with Eggplant Aubergine and Peppers recipe—a vibrant stir-fry that’s as nutritious as it is delicious. Featuring golden, crispy tofu paired with tender eggplant, sweet bell peppers, and a glossy, umami-packed soy-hoisin sauce, this plant-based dish is a feast for both the eyes and the palate. Enhanced with fragrant garlic, ginger, and a touch of sesame oil, each bite bursts with richness and aromatic complexity. Perfect for a quick weeknight dinner, this easy recipe comes together in just 45 minutes and pairs beautifully with steamed rice or noodles. Whether you’re a tofu lover or simply looking for a flavorful vegetarian recipe, this dish is sure to become a go-to favorite.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 2 medium eggplant (aubergine)
• 2 medium bell peppers (red, yellow, or green)
• 4 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• 3 cloves garlic cloves
• 1 inch piece fresh ginger
• 3 tablespoons vegetable oil
• 100 milliliters water
• 2 stalks scallions (green onions)
• 0.5 teaspoon red chili flakes (optional)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Press the tofu: Wrap the tofu block in a clean kitchen towel, place it between two plates, and weigh it down with something heavy (like a can) for 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.

Step 2

Prepare the vegetables: Cut the eggplants into bite-sized cubes. Slice the bell peppers into strips. Mince the garlic and ginger. Chop the scallions, separating the white and green parts.

Step 3

Coat the tofu: In a bowl, combine 2 tablespoons of cornstarch with a pinch of salt and pepper. Toss the tofu cubes in the cornstarch mixture until evenly coated.

Step 4

Heat a large skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil. Fry the tofu cubes until crispy and golden on all sides, about 5-7 minutes. Remove from the skillet and set aside.

Step 5

In the same skillet, add 1 tablespoon of vegetable oil. Stir-fry the minced garlic, ginger, and the white parts of the scallions for 1 minute until fragrant.

Step 6

Add the eggplant to the skillet and cook for 5-7 minutes until softened and lightly golden. Add the bell peppers and continue to stir-fry for another 3 minutes until they are tender-crisp.

Step 7

Prepare the sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, water, and the optional red chili flakes.

Step 8

Pour the sauce over the vegetables in the skillet and mix well. Let the sauce thicken for 1-2 minutes.

Step 9

Add the crispy tofu back to the skillet and toss gently to coat everything in the sauce. Cook for 2 more minutes to heat through.

Step 10

Garnish with the green parts of the scallions and serve hot over steamed rice or noodles.

Nutrition Facts

Serving size	(1599.8g)

Amount per serving	% Daily Value*
Calories	1227.8

Total Fat 75.5g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 31.7g
Cholesterol 1.0mg	0%
Sodium 3510.5mg	0%
Total Carbohydrate 101.2g	0%
Dietary Fiber 31.6g	0%
Total Sugars 47.9g
Protein 59.2g	0%

Vitamin D 0IU	0%
Calcium 758.4mg	0%
Iron 9.8mg	0%
Potassium 2958.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 17.9%

Carbs: 30.6%