Tofu and Eggplant Stir-Fry

This easy Tofu and Eggplant Stir-fry recipe is loaded with the most delicious velvety oyster sauce. It imparts a “meaty” rich savory flavor which adds depth to the soft eggplant and plain tofu.  

Eggplant, aubergine and brinjal. What do you call them?

Tofu and Eggplant Rice Bowl
Tofu and Eggplant Recipe


Serves 2-3

  • 2 cups of rice
  • 1 firm tofu block
  • 3 Chinese eggplants (aubergine, brinjal)
  • 3 tbsp oyster sauce
  • 1/2 tbsp sugar
  • 1 tbsp corn starch
  • 4 tbsp water (for sauce -more if required)
  • 1/2 cup water (to braise eggplant)
  • 1/2 cup kale
  • 1 stalk green onion (cut with scissors)


  1. Wash and cook rice in rice cooker/ or on the stove top.
  2. Cut egg plant into 2-3 inch pieces. Wash and drain in a colander.
  3. Slice tofu block in half, then cut in half again, and divide into triangle shapes.
  4. Add a splash of oil in a wok and stir-fry the egg plant. Add 1/2 cup of water and put a lid on. Cook for 8-10 minutes (or until tender)
  5. Add tofu to the pot
  6. In a bowl mix the oyster sauce, sugar, corn starch and 4 tbsp (water) together. Add the sauce to the pot.
  7. Coat the tofu and egg plant with the sauce. Allow the sauce to thicken. Add more water if required. Turn off heat.
  8. Steam kale.
  9. Serve immediately with rice.

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