Eggplant and Tofu Stir-Fry Recipe


Hoisin, rice vinegar, and sliced chilies give this eggplant and tofu stir-fry a lively kick. While the recipe calls for white rice, you can easily substitute for brown rice or noodles or leave them out altogether for a carb-friendly meal.

Eggplant and tofu stir-fry served on a white plate, topped with torn basil leaves.
Photo: José Picayo
Hands On Time:
30 mins
Total Time:
30 mins
4 serves


  • 1 cup long-grain white rice

  • ½ cup hoisin sauce

  • 3 tablespoons rice vinegar

  • 1 teaspoon cornstarch

  • 4 tablespoons canola oil

  • 1 pound firm tofu—drained, patted dry, and cut into 1-inch cubes

  • 1 small eggplant (about 1 3/4 pounds), cut into 1/2-inch pieces

  • 4 scallions, sliced, white and green parts separated

  • 2 cloves garlic, chopped

  • 1 red serrano or jalapeño chili, sliced

  • kosher salt

  • ¼ cup fresh basil leaves, torn


  1. Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.

  2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.

  3. Add the remaining 3 tablespoons of oil to the skillet. Add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes. Serve with the rice and sprinkle with the basil.

Nutrition Facts (per serving)

523 Calories
20g Fat
67g Carbs
17g Protein
Nutrition Facts
Calories 523
% Daily Value *
Total Fat 20g 26%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 644mg 28%
Total Carbohydrate 67g 24%
Total Sugars 12g
Protein 17g
Calcium 198mg 15%
Iron 4mg 22%

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

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