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Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry

March 17, 2018 By Richa 19 Comments

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Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry. Easy 1 Pot meal. Add other veggies of choice. Vegan Gluten-free Nut-free Recipe.

Eggplant & Tofu in Soy Lime Sauce - Baked Eggplant stir fry. Easy 1 Pot meal. Add other veggies of choice. #Vegan #Glutenfree #Nutfree #veganricha #Recipe  | VeganRicha.com

I made this quick baked stir fry to serve over the fluffy Cauliflower fried rice. Bake the tofu and eggplant and other veggies if using, to crisp and cook, then add the sauce and continue to bake to thicken! Serve hot over rice, fried rice, noodles, or cauliflower fried rice. Easy, 1 dish Meal.  

Add other seasonal veggies of choice. Depending on the veggies, add them to the pan with tofu or later. Use a pan that will fit the ingredients in mostly single layer. Double the sauce when adding more ingredients. I have started baking tofu in a stoneware dish as it bakes up really well without getting crinkly and chewy and is just the right texture. The veggies also tend to retain more moisture. Try it and let me know your favorite method of baking tofu and the texture you love!

This meal is Easy, needs 1 Baking dish, flexible, doesn’t need any standing time in the kitchen!

Eggplant & Tofu in Soy Lime Sauce - Baked Eggplant stir fry. Easy 1 Pot meal. Add other veggies of choice. #Vegan #Glutenfree #Nutfree #veganricha #Recipe  | VeganRicha.com

More stir fries from the blog-

  • Sweet and Sour Chickpeas and Broccoli – Soyfree. GF
  • Kung Pao Cauliflower – Hot! – GF option in Everyday Kitchen Book
  • Peanut Sauce Lentils and Veggies. GF, soyfree option
  • Hoisin Tofu and Mushroom stir fry. GF

Do tag me on social if you try any of the dishes! Please rate the recipe if you do! <3 

Eggplant & Tofu in Soy Lime Sauce - Baked Eggplant stir fry. Easy 1 Pot meal. Add other veggies of choice. #Vegan #Glutenfree #Nutfree #veganricha #Recipe  | VeganRicha.com Eggplant & Tofu in Soy Lime Sauce - Baked Eggplant stir fry. Easy 1 Pot meal. Add other veggies of choice. #Vegan #Glutenfree #Nutfree #veganricha #Recipe  | VeganRicha.com Eggplant & Tofu in Soy Lime Sauce - Baked Eggplant stir fry. Easy 1 Pot meal. Add other veggies of choice. #Vegan #Glutenfree #Nutfree #veganricha #Recipe  | VeganRicha.com

Eggplant & Tofu in Soy Lime Sauce - Baked Eggplant stir fry. Easy 1 Pot meal. Add other veggies of choice. #Vegan #Glutenfree #Nutfree #veganricha #Recipe  | VeganRicha.com
Print Recipe
5 from 8 votes

Eggplant & Tofu with Soy Lime Sauce - Baked Eggplant Stir fry

Eggplant & Tofu in Soy Lime Sauce - Baked Eggplant stir fry. Easy 1 Pot meal. Add other veggies of choice. Vegan Gluten-free Nut-free Recipe.
Serves 3 with a side.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Gluten-free, Vegan
Servings: 3
Calories: 225kcal
Author: Vegan Richa

Ingredients

  • 7 oz Tofu , cubed
  • 4 to 5 small eggplants or 2 long eggplants , sliced
  • 1/4 tsp salt
  • dash of pepper
  • 1/2 tsp garlic powder
  • 2 tsp cornstarch or use arrowroot starch

Sauce:

  • 1.5 tbsp soy sauce , use tamari for glutenfree
  • 1 tbsp chili garlic paste
  • 1 tbsp lime juice
  • 1 to 1.5 tbsp maple syrup
  • a good pinch of salt and pepper
  • 1/2 tsp cornstarch

Instructions

  • Place and oiled baking dish (stoneware or glass) in the oven. Preheat the oven to 400 degrees F. In a bowl, add the tofu and sliced eggplant. Spray oil or water. Add the rest of the ingredients and toss to coat. Take the dish out after 10 mins carefully. Spread the tofu and eggplant and bake for 30 mins.
  • Mix the sauce ingredients in a small bowl. Take the baking dish out of the oven and add the sauce to the dish. Mix to coat. (You can also add some quick cooking veggies to the dish at this point like thinly sliced carrots, peppers). 
  • Bake for another 15 mins. Alternatively, transfer the baked tofu and eggplant into a skillet, add the sauce and cook over medium to bring to a boil and thicken. Serve over rice or cauliflower fried rice or noodles.

Notes

Add other veggies instead of or along with eggplant. Cube or slice them in similar thickness and use a dish which can accommodate the ingredients in mostly a single layer. 
 
Add minced garlic and ginger, or some miso for flavor variations in the sauce. 
 
Nutrition is 1 of 3 serves
 

Nutrition

Nutrition Facts
Eggplant & Tofu with Soy Lime Sauce - Baked Eggplant Stir fry
Amount Per Serving
Calories 225 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 554mg24%
Potassium 1556mg44%
Carbohydrates 45g15%
Fiber 18g75%
Sugar 26g29%
Protein 11g22%
Vitamin A 140IU3%
Vitamin C 16.6mg20%
Calcium 83mg8%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Asian Vegan Recipes, gluten free, main course, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Vegan Cauliflower Fried Rice – 1 Pot
Veggie Chickpea Potato Soup in Instant Pot »

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  1. Emily says

    March 18, 2018 at 11:37 am

    5 stars
    Made and loved this! Added some zucchini as well. So Quick!

    Reply
    • Richa says

      March 19, 2018 at 12:37 pm

      awesome!

      Reply
  2. Sabrina says

    March 18, 2018 at 1:21 pm

    5 stars
    great dish, I miss this kind of recipe since I’m mostly avoiding rice, so great idea to use cauliflower rice! Thank you for this recipe!

    Reply
    • Richa says

      March 19, 2018 at 12:38 pm

      Thanks! Cauliflower makes a good sub. Just cook it enough to keep it fluffy and not mush.

      Reply
  3. Veggienut says

    March 22, 2018 at 11:13 am

    5 stars
    This looks ace definitely going to try this!! you can’t beat a good tofu recipe, a really flexible protein source full of complete amino acids so great for building and maintaining muscle.

    Reply
  4. Cassie Thuvan Tran says

    April 5, 2018 at 8:39 am

    I absolutely adore simple yet flavorful dishes like this! Tofu and eggplant are my two favorite ingredients in the world. The sauce sounds incredible too–I might end up using it for everything!

    Reply
  5. Maneesha says

    April 16, 2018 at 5:44 am

    5 stars
    Hi Richa! This is a great recipe! I didn’t have eggplant at home, so I used tofu and an assortment of other vegetables – zucchini, squash, bell peppers, and carrots. Turned out great, especially with the lime! I love the sauce!

    Reply
    • Richa says

      April 16, 2018 at 10:22 am

      thats awesome! Yes its a great and flexible sauce and an easy meal. just things in a dish and done

      Reply
  6. Lynne says

    January 9, 2019 at 7:49 am

    5 stars
    Richa, this was so delicious! I served with white rice, simple steamed green beans, and roasted and salted peanuts. Delicious! Thanks for all the recipes you share and for your amazing cook books; You know how to make flavors shine!

    Reply
    • Richa says

      January 9, 2019 at 10:55 am

      Awesome!

      Reply
  7. Erica says

    February 8, 2019 at 11:16 pm

    This dish looks delicious! I can’t wait to try it. I’ll tag you on Instagram when I do. Thank you for sharing!

    Reply
  8. JJ says

    September 26, 2019 at 2:28 pm

    This was great! Needed to cook some eggplants and didn’t have any garlic or herbs, needed inspiration! Threw in some zucchini and chicken style seitan toward the end, served with brown rice. For the sauce, added a tablespoon of Hoison and Black Bean sauce(because it was in the pantry). Great dinner inspiration as always, thanks!

    Reply
  9. Punam says

    April 22, 2020 at 8:47 pm

    Easy and very tasty. I added mushroom and peppers to it.

    Reply
  10. Singing Vegan says

    May 23, 2020 at 1:55 pm

    5 stars
    Delicious! Even my husband, who doesn’t like eggplant, went back for seconds.

    I didn’t have chili sauce so I used sriracha. I also doubled the sauce.

    Reply
    • Vegan Richa Support says

      May 23, 2020 at 4:40 pm

      really – wow! Sounds like you have a new eggplant fan in the house!!

      Reply
  11. Catherine McDonough says

    August 19, 2020 at 11:38 am

    5 stars
    Just out of oven, tastes good. I would recommend parchment or foil on bottom of pan. Mine was oiled but so much stuck to scrub 🙁
    I will use recipe again. Love the lime & garlic
    Thank you

    Reply
    • Vegan Richa Support says

      August 19, 2020 at 1:09 pm

      good idea, thank you Catherine. Usually i prefer parchment as it’s biodegradable

      Reply
  12. Karen says

    August 24, 2020 at 2:38 pm

    5 stars
    Yum! Made a double batch of this for supper on top of a salad bowl with cauliflower rice. Topped it with peanuts and it was super yummy!

    Reply
    • Vegan Richa Support says

      August 25, 2020 at 11:56 am

      super healthy! Awesome

      Reply

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