Spicy Chinese Eggplant Stir Fry Recipe
When it comes to weeknight dinners, stir fries are a favorite because they include healthy vegetables and you can throw them together quickly — an absolute necessity for busy weeks! Wellness coach and recipe developer Miriam Hahn brings us this recipe for spicy Chinese eggplant stir fry and says, "I try to eat a wide variety of vegetables, and eating all of the colors is super important because they all offer different benefits. I love Chinese eggplant because it's got bright purple skin full of powerful antioxidants, and the Chinese version has thinner skin, making it easier to eat without the bitterness that American eggplant has with its thicker skin. I bring some other colors in this stir fry using asparagus and red pepper, but you can feel free to use any other vegetables you prefer. Stir-fries are a great way to use up extra vegetables you have in your fridge." Read on to learn how to make this delicious stir fry you can whip up in under an hour.
Gather the ingredients for spicy Chinese eggplant stir fry
To make this recipe, check your refrigerator crisper or head to the store for some Chinese eggplant, asparagus, red pepper, shallot, garlic, a serrano or Thai chili, ginger root, and a lemon. "If you want to amp up the spiciness, add another serrano or Thai chili. Even though Thai chilis are small, they have some heat!" Hahn shares.
While you're in the produce aisle, pick up some super firm tofu, too. "Super firm tofu has become popular lately and is nice because it's already pressed. If you can't find it, you can use extra firm, but you'll need to press out the water with a tofu press or by placing it in a shallow bowl, stacking a plate on top, and placing something heavy on the plate. After about 20 minutes, the bowl will be full of water and the tofu will be ready to use," Hahn explains.
In the dry goods area, grab some olive oil, soy sauce, cornstarch, maple syrup, sesame oil, sriracha, and ground ginger. If you want to serve this with rice, pick up a package along with sesame seeds for topping.
Prepare the tofu
Remove the tofu from the package. If you bought super firm tofu, it won't be packed in a lot of water, just a little bit that will get absorbed easily if you wrap the tofu in a paper towel or tea towel. Pull out a chopping knife and board and cube the tofu, then put it in a resealable bag or Tupperware container that you can shake. Add 1 teaspoon olive oil and 1 tablespoon soy sauce. Shake to coat the tofu, then add 2 teaspoons cornstarch and shake again. Add 1 tablespoon oil to a non-stick frying pan, bring the heat to medium, and drop in the tofu. Let it cook undisturbed for 10 minutes, then flip each cube over, and cook for 10 more minutes. If you prefer, you can cook the tofu in the air fryer for 15 minutes at 400 F. Remove the protein from the pan and set aside.
Prepare the vegetables
While the tofu is cooking, chop the vegetables. For the Chinese eggplant, chop it into small cubes without peeling the veggie. Remove the woody stems of the asparagus and chop the stalks into 1-inch pieces. Slice the red pepper and dice the shallots, garlic, and pepper. Grab a micro plane and grate the ginger. Hopefully, the tofu is done by now so you can use the same pan. Add 1 more tablespoon oil to the pan and bring the heat to medium. Add the shallots, garlic, and pepper and sauté for 5 minutes, then add in the eggplant, asparagus, red pepper, and ginger. Sauté for 10 more minutes, stirring frequently.
Make the sauce, combine everything, and serve
While the vegetables are cooking we can whip up the sauce. In a small bowl, combine ¼ cup soy sauce, 2 tablespoons olive oil, the lemon juice, maple syrup, sesame oil, sriracha, and ground ginger. Dissolve the remaining cornstarch in a small amount of hot water, then add it to the bowl. When the vegetables are done, add the tofu back to the pan along with the sauce.
Your delicious, spicy Chinese eggplant stir fry is ready to enjoy. It's excellent served with the rice of your choice topped with toasted sesame seeds. We know you'll be adding this meal to your weeknight meal rotation!
- 16 ounces super firm tofu
- 4 tablespoons + 1 teaspoon olive oil, divided
- ¼ cup + 1 tablespoon soy sauce, divided
- 4 teaspoons cornstarch (or arrowroot powder), divided
- 1 long Chinese eggplant
- 1 bunch asparagus
- 1 red pepper
- 2 shallots
- 4 cloves garlic
- 1 serrano pepper or Thai chili
- 1-inch ginger root
- 1 lemon, juiced
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon sriracha
- ¼ teaspoon ground ginger
- sesame seeds
- cooked rice
- Remove the tofu from the package and dry it with a paper towel or a tea towel. Cut it into cubes and put it in a Ziploc or reusable silicone bag. Add 1 teaspoon olive oil and one tablespoon soy sauce. Shake the bag to coat the tofu, then add 2 teaspoons cornstarch and shake again.
- Add 1 tablespoon oil to a non-stick frying pan, bring the heat to medium, and drop in the tofu. Let it cook undisturbed for 10 minutes, then flip each cube over and cook for 10 more minutes. (Alternatively, you can cook the tofu in the air fryer for 15 minutes at 400 F) Remove it from the pan.
- Chop the eggplant and asparagus. Slice the red pepper. Dice the shallots, garlic, and pepper, and grate the ginger.
- Add another tablespoon oil to the pan you cooked the tofu in then add the shallots, garlic, and pepper. Saute for 5 minutes before adding the eggplant, asparagus, red pepper, and ginger. Sauté on medium for 10 minutes.
- While that's cooking, combine ¼ cup soy sauce, 2 tablespoons olive oil, lemon juice, maple syrup, sesame oil, sriracha, and ground ginger in a small bowl. Dissolve the remaining cornstarch in a small amount of hot water, then add it to the bowl,
- When the vegetables are done, add the tofu and sauce to the pan. Mix well. The spicy Chinese eggplant stir fry is ready to serve.
| Calories per Serving | 446 |
| Total Fat | 28.6 g |
| Saturated Fat | 4.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 31.8 g |
| Dietary Fiber | 10.3 g |
| Total Sugars | 13.1 g |
| Sodium | 1,153.3 mg |
| Protein | 23.6 g |
