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
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
Emily says
March 18, 2018 at 11:37 amMade and loved this! Added some zucchini as well. So Quick!
Richa says
March 19, 2018 at 12:37 pmawesome!
Sabrina says
March 18, 2018 at 1:21 pmgreat 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 says
March 19, 2018 at 12:38 pmThanks! Cauliflower makes a good sub. Just cook it enough to keep it fluffy and not mush.
Veggienut says
March 22, 2018 at 11:13 amThis 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.
Cassie Thuvan Tran says
April 5, 2018 at 8:39 amI 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!
Maneesha says
April 16, 2018 at 5:44 amHi 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 says
April 16, 2018 at 10:22 amthats awesome! Yes its a great and flexible sauce and an easy meal. just things in a dish and done
Lynne says
January 9, 2019 at 7:49 amRicha, 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 says
January 9, 2019 at 10:55 amAwesome!
Erica says
February 8, 2019 at 11:16 pmThis dish looks delicious! I can’t wait to try it. I’ll tag you on Instagram when I do. Thank you for sharing!
JJ says
September 26, 2019 at 2:28 pmThis 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!
Punam says
April 22, 2020 at 8:47 pmEasy and very tasty. I added mushroom and peppers to it.
Singing Vegan says
May 23, 2020 at 1:55 pmDelicious! 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 says
May 23, 2020 at 4:40 pmreally – wow! Sounds like you have a new eggplant fan in the house!!
Catherine McDonough says
August 19, 2020 at 11:38 amJust 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 says
August 19, 2020 at 1:09 pmgood idea, thank you Catherine. Usually i prefer parchment as it’s biodegradable
Karen says
August 24, 2020 at 2:38 pmYum! 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 says
August 25, 2020 at 11:56 amsuper healthy! Awesome