Cookwith

Name: Wok-Charred Eggplant & Tofu Stir-Fry with Garlic-Sesame Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large eggplant (about 1 lb), cut into 1-inch cubes; 14 oz extra-firm tofu, pressed and cut into 1-inch cubes; 2 tbsp cornstarch; 2 tbsp neutral oil with high smoke point (e.g., grapeseed, avocado); 4 cloves garlic, minced; 1-inch piece ginger, minced; 1 red bell pepper, sliced; 2 green onions, thinly sliced (separate white and green parts); 1 tbsp soy sauce or tamari; 1 tbsp hoisin sauce (vegan); 1 tbsp rice vinegar; 1 tbsp maple syrup or agave; 1 tsp toasted sesame oil; 1 tbsp sesame seeds; 1/4 tsp ground black pepper; Salt, to taste

Wok-Charred Eggplant & Tofu Stir-Fry with Garlic-Sesame Sauce

FruityGrape9363

Experience wok-charred flavor at home with this vibrant, high-protein vegan stir-fry. Eggplant gets smoky and tender, tofu crisps up beautifully, and a punchy garlic-sesame sauce brings it all together. Inspired by modern wok technique, this dish layers texture and flavor: soft eggplant, golden tofu, and crunchy peppers, all tossed at fierce heat for that elusive 'wok hei.' It’s hearty enough for dinner and packs a plant-based protein punch—perfect for clear BC evenings or anytime you crave a satisfying, nutritious meal.

Ingredients

Instructions

Press tofu for at least 10 minutes to remove moisture. Toss tofu cubes with cornstarch until evenly coated.
Preheat a large wok over high heat until just smoking. Add 1 tbsp oil, swirl to coat, and add tofu. Stir-fry, tossing frequently, until golden and crisp on all sides, 5-7 minutes. Remove tofu and set aside.
Add remaining 1 tbsp oil to the hot wok. Add eggplant cubes in a single layer and let sear undisturbed for 2 minutes. Then toss constantly, cooking until browned and softened, about 6-8 minutes. Remove and set aside with tofu.
Lower heat slightly. Add garlic, ginger, and white parts of green onion to the wok. Stir-fry 1 minute until fragrant.
Add bell pepper and cook 2 minutes, tossing frequently.
Return tofu and eggplant to the wok. Add soy sauce, hoisin, rice vinegar, maple syrup, black pepper, and a pinch of salt. Stir and toss to coat everything evenly. Cook 2 more minutes to meld flavors.
Turn off heat. Drizzle with sesame oil. Sprinkle with sesame seeds and green parts of green onion. Serve hot with steamed rice or quinoa if desired.