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    Home » Asian Vegan Recipes

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

    Published: Mar 17, 2018 by Richa 21 Comments

    Jump to Recipe   Print Recipe

    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

    Recipe Card

    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 10 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 minutes mins
    Cook Time45 minutes mins
    Total Time50 minutes 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.

     

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    1. Bea

      September 10, 2023 at 1:07 pm

      5 stars
      Outstanding! Pretty easy to make. I doubled the sauce and was go glad I did because it is so full of flavor. Served over brown rice which was a nice balance to the heat from the sauce. Followed directions and ingredients. Only change I made was to press the tofu for an hour and then tear it instead of cube it. I find tearing tofu gives it more nookies and crannies for that amazing sauce.

      Reply
      • Vegan Richa Support

        September 14, 2023 at 7:59 pm

        so glad you enjoyed!

        Reply
    2. Karen

      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

        August 25, 2020 at 11:56 am

        super healthy! Awesome

        Reply
    3. Catherine McDonough

      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

        August 19, 2020 at 1:09 pm

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

        Reply
    4. Singing Vegan

      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

        May 23, 2020 at 4:40 pm

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

        Reply
    5. Punam

      April 22, 2020 at 8:47 pm

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

      Reply
    6. JJ

      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
    7. Erica

      February 08, 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. Lynne

      January 09, 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

        January 09, 2019 at 10:55 am

        Awesome!

        Reply
    9. Maneesha

      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

        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
    10. Cassie Thuvan Tran

      April 05, 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
    11. Veggienut

      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
    12. Sabrina

      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

        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
    13. Emily

      March 18, 2018 at 11:37 am

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

      Reply
      • Richa

        March 19, 2018 at 12:37 pm

        awesome!

        Reply

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