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.
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!
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
Recipe Card
Eggplant & Tofu with Soy Lime Sauce - Baked Eggplant Stir fry
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
Nutrition
Bea
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.
Vegan Richa Support
so glad you enjoyed!
Karen
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!
Vegan Richa Support
super healthy! Awesome
Catherine McDonough
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
Vegan Richa Support
good idea, thank you Catherine. Usually i prefer parchment as it’s biodegradable
Singing Vegan
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.
Vegan Richa Support
really – wow! Sounds like you have a new eggplant fan in the house!!
Punam
Easy and very tasty. I added mushroom and peppers to it.
JJ
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!
Erica
This dish looks delicious! I can’t wait to try it. I’ll tag you on Instagram when I do. Thank you for sharing!
Lynne
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!
Richa
Awesome!
Maneesha
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!
Richa
thats awesome! Yes its a great and flexible sauce and an easy meal. just things in a dish and done
Cassie Thuvan Tran
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!
Veggienut
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.
Sabrina
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!
Richa
Thanks! Cauliflower makes a good sub. Just cook it enough to keep it fluffy and not mush.
Emily
Made and loved this! Added some zucchini as well. So Quick!
Richa
awesome!