Eggplant and Tofu in Spicy Garlic Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 256.0
  • Total Fat: 10.0 g
  • Cholesterol: 0.1 mg
  • Sodium: 2,197.0 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 6.8 g
  • Protein: 16.6 g

View full nutritional breakdown of Eggplant and Tofu in Spicy Garlic Sauce calories by ingredient
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Yummy recipe from Yummy recipe from
Number of Servings: 4


    1lb tofu
    3Tbs soy sauce
    1/2tsp sesame oil
    4 small eggplants about 1 1/2lbs total, peeled and sliced into 1" strips 2" long
    1/3C water
    6-8 garlic cloves minced
    1 inch peeled fresh ginger, grated
    3/4C veggie broth
    1Tbs vegetarian hoisin sauce
    3Tbs soy sauce
    3Tbs seasoned rice vinegar
    1/2Tbs sesame oil
    1/2Tbs granulated sugar
    1tsp hot chili garlic sauce
    1Tbs tomato paste
    1 tomato, coarsely chopped
    Sprinkling of sesame seeds for garnish, optional


Cut the tofu into 1/2 inch slices and press them lightly between towels to get the moisture out. Combine the 3Tbs soy sauce with the 1/2tsp sesame oil. Marinate slices while prepping the eggplant.
Heat an oiled, non-stick skillet until hot. Cook until browned on all sides. Remove from the skillet and cut each slice into 8-10 cubes. Set aside.
Heat and oiled, non-stick wok or large skillet and add the eggplant and 1/3C water. Cover and cook stirring often until eggplant begins to brown. Add the garlic and ginger and cook for 2 more minutes.
Add all remaining ingredients except the tomato, sesame seeds, and tofu. Simmer until all the eggplant slices are cooked. They will be very soft and start to fall apart. Add the tofu cubes and tomato and cook until heated through. Serve over brown rice and sprinkle with sesame seeds.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LERIN26.

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Member Ratings For This Recipe

  • This is a favorite of my family and tastes similar to the Chinese takeout from down the street, except less salty and oily. - 1/30/11

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  • I saw this recipe at fatfree vegan and tried it tonight. Very good. I used water instead of broth and unseasoned rice vinegar for seasoned. I used 2 regular big eggplants and 14oz xfirm tofu. Susan's nutritional data is different. Lower. Wondering if this data includes the rice. - 12/8/10

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