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A bowl of eggplant tofu garnished with green onions.
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Sticky Eggplant Tofu Recipe

This easy eggplant tofu recipe combines crispy tofu and seared eggplant in a sticky ginger-miso sauce made with maple syrup, miso, garlic, and fresh ginger. It’s a bold, plant-based meal ready in just over 30 minutes—perfect for weeknights or when you’re craving takeout at home.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 301kcal

Ingredients

Sauce:

  • ⅓ cup soy sauce or tamari for gluten free
  • ¼ cup maple syrup
  • 3 tablespoons rice vinegar
  • 1 tablespoon white miso paste
  • 3 cloves garlic minced
  • 3-inch piece fresh ginger minced or grated, about 3 tablespoons

Tofu & Eggplant

  • 1 pound extra firm tofu pressed (if you want) and drained
  • 2 tablespoons cornstarch
  • 4-5 medium green onions whites sliced in 1" pieces, green tops sliced and saved for garnish
  • ¼ cup neutral oil or more for cooking
  • 1-2 medium Chinese eggplants or Japanese, about 12 ounces, cut in half and then sliced into ½ inch pieces
US Customary - Metric

Instructions

Make the sauce:

  • Combine all the sauce ingredients in a bowl or large measuring cup. You can also blend to more finely chop the garlic and ginger (not critical but makes a smoother sauce if having difficulty chopping either finely).
    ⅓ cup soy sauce, ¼ cup maple syrup, 3 tablespoons rice vinegar, 1 tablespoon white miso paste, 3 cloves garlic, 3-inch piece fresh ginger

Prep and cook the tofu and eggplant:

  • Cut tofu into large pieces about ½” x 2” (1cm x 5cm). Absorb any excess water with paper towels.
    1 pound extra firm tofu
  • Toss tofu pieces with cornstarch.
    2 tablespoons cornstarch
  • Heat oil in a large frying pan or wok over medium. Add the tofu in a single layer.
    ¼ cup neutral oil
  • Cook for 3-5 minutes until the tofu releases easily and is crispy. Flip and cook 3-4 minutes on the other side. Scoop out of pan and drain excess, leaving most of oil in pan.
    1 pound extra firm tofu
  • Cook the eggplant slices in two batches in the remaining oil in the pan on medium heat. Place the eggplant in a single layer and flip when starting to brown, about 3 minutes per side. Add more oil as needed between batches. Cook until eggplant is brown on both sides. Note it doesn't need to be fully soft or it will lose all shape when the sauce is added.
    1-2 medium Chinese eggplants

Assemble Dish

  • Drain off any excess oil. Add the white and light green portions of the onion to skillet with eggplant. Cook for 1 minute, stirring regularly.
    4-5 medium green onions
  • Pour in the sauce. Stir to distribute everything and cook for 2-3 minutes while the sauce steams off excess liquid.
  • Add the fried tofu, tossing to coat everything and cook for an addition 2 minutes until the sauce is slightly thickened and the tofu is warmed through again.
  • Remove from heat and add in the dark green portions of the onions. Serve immediately over rice or noodles.

Notes

  • Pressing isn't necessary. But for a crispier tofu, you can press out the excess water before you toss with cornstarch and pan-fry.
  • Let the sauce simmer briefly to thicken and coat everything in a glossy glaze.
  • Best enjoyed fresh, but leftovers can be stored in the fridge for up to two days and reheated gently.

Nutrition

Calories: 301kcal | Carbohydrates: 28g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 3g | Sodium: 1317mg | Potassium: 472mg | Fiber: 3g | Sugar: 16g | Vitamin A: 166IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 2mg