Perfect Eggplant & Tofu Stir-Fry
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A simple stir-fry packed with flavour thanks to the richness and slight sweetness from the coconut oil, saltiness from the tamari and a zingy ginger-kick.
Perfect Eggplant & Tofu Stir-Fry
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A simple stir-fry packed with flavour thanks to the richness and slight sweetness from the coconut oil, saltiness from the tamari and a zingy ginger-kick.
Servings Prep Time Cook Time Passive Time
1 7minutes <10 minutes 10 minutes
Servings Prep Time
1 7minutes
Cook Time Passive Time
<10 minutes 10 minutes
Ingredients
  • 1/4-1/2 eggplant sliced into rounds (medium-thickness)
  • 1/2 red capsicum chopped into chunks
  • 1 zucchini sliced into rounds (medium-thickness)
  • 1 carrot sliced into rounds (medium-thickness)
  • 100g firmed tofu chopped into chunky cubes
  • 1.5 tsp coconut oil
  • 2 tsp tamari (a wheat free soy sauce; You can sub with regular soy sauce)
  • 1 inch fresh ginger grated/finely sliced
  • 2-3 tsp tahini optional (If using, go for 100% tahini, either hulled/unhulled)
  • salt
Servings:
Ingredients
  • 1/4-1/2 eggplant sliced into rounds (medium-thickness)
  • 1/2 red capsicum chopped into chunks
  • 1 zucchini sliced into rounds (medium-thickness)
  • 1 carrot sliced into rounds (medium-thickness)
  • 100g firmed tofu chopped into chunky cubes
  • 1.5 tsp coconut oil
  • 2 tsp tamari (a wheat free soy sauce; You can sub with regular soy sauce)
  • 1 inch fresh ginger grated/finely sliced
  • 2-3 tsp tahini optional (If using, go for 100% tahini, either hulled/unhulled)
  • salt
Servings:
Instructions
  1. Place eggplant slices on a tray and cover with a generous amount of sea salt; Flip the slices and repeat on the other side. Note: This step is very important because the salt draws out the bitterness of the eggplant and also gives it a smoother, less rubbery texture.
  2. Leave eggplant to sit and soak up the salt for at least 10 mins; To make it extra tender, let it sit for at least 1/2 an hour, or an hour or two if you're prepping this a while before dinner.
  3. Scrape the residual salt off the eggplant with a knife.
  4. Heat 1 tsp coconut oil in medium-sized stir fry pan/wok on high.
  5. Add eggplant and 1 tsp tamari to the pan and stir-fry for about 3 mins, or until it starts to soften and tenderise.
  6. Add remaining vegetables, tofu, coconut oil, tamari and ginger to pan. Continue to stir-fry for about 2-3 mins, or until the vegetables are lightly cooked through and the tofu has browned. Plate-up!
  7. Serve on it's own or with brown rice/quinoa stirred through. This is also delicious with a bit of pure tahini drizzled over the top for a creamy, nutty and slightly sweet sauce.
Recipe Notes

You can use any veggies that you'd like for this recipe, but I wouldn't skip the eggplant, it really makes the dish.