Chinese Tofu and Eggplant Stir Fry

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings


  • 6 cups brown rice cooked
  • 4 1/2 tablespoons low sodium soy sauce
  • 3/4 cup saki optional, or use white wine or grape juice with a splash of vinegar
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons apple cider vinegar
  • 2 1/2 tablespoons cornstarch
  • 3 tablespoons vegetable oil
  • 1 large onion thinly sliced
  • 2 medium-large eggplants first cut thin slices lengthwise and then cut across cut into strips
  • 6 cloves garlic pressed
  • 2 teaspoons ground ginger
  • 1 14-oz. package firm tofu drained, pressed and cut into strips
  • 12 green onions green part chopped and white parts cut into strips
  • 1 medium bunch cilantro chopped (stems and leaves)
  • Salt and pepper to taste


  • Pinch of cayenne pepper (more or less depending on your heat tolerance)
  • In a mixing bowl combine the soy sauce, saki, brown sugar and vinegar. Stir to dissolve brown sugar. Next add the cornstarch and whisk until dissolved. Set aside.
  • In a large skillet, heat the oil over medium-high heat and sauté onion for about a minute.
  • Add the eggplant and cook until soft for about 8-10 minutes.
  • Add the garlic, ginger, salt, pepper and cayenne and cook a few more minutes.
  • Last, add tofu and the white part of the green onions to skillet.
  • Give the soy sauce mixture a quick stir and add to skillet. Mix well and cook another few minutes until the sauce thickens.
  • Remove from heat and serve over rice, topped with green part of chopped green onions and fresh cilantro.


Per Serving: 416 Calories; 10g Fat; 9g Protein; 67g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 465mg Sodium.
Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
SERVING SUGGESTION: Serve with a big green salad.
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