Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

N/A

Asian Eggplant Stir-Fry [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Made with Japanese eggplant, this vegan stir-fry is a hearty Asian meal that's popping with flavor! If you want to spice things up in this recipe, you can sauté the vegetables with a finely-chopped chili pepper, including more or less seeds depending on how crazy you want it to get.

Asian Eggplant Stir-Fry [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

163

Serves

4

Cook Time

30

Ingredients

  • 1-pound Japanese eggplant cut into ¼” medallions
  • 1 cup coarsely chopped green peppers
  • 1 cup coarsely chopped white onion
  • 1 chili pepper with ⅛” cut off of the bottom
  • ½ cup water
  • 2 tablespoons tamari
  • 1 tablespoon soy sauce
  • 6 cloves garlic, minced
  • 1 tablespoon fresh or frozen ginger, minced
  • 3 tablespoon light brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon peanut oil, evenly divided
  • 1 8-ounce can drained chopped water chestnuts

Preparation

  1. An hour before starting to cook, drain your tofu and place it on a plate between two super absorbent paper towels, and then place a medium saucepan on top of it. Next, fill the saucepan with something heavy. This will press much of the moisture out of the tofu so that it browns well.
  2. Cube the tofu into bite-sized pieces and prep your vegetables.
  3. In a wok or a large pan, heat ½ tablespoon peanut oil over medium heat for two minutes, and then add the tofu to the pan. Cook until the underside is browned (about 3 minutes), and then flip and cook the opposite side until it is also browned. Remove from the pan and set aside.
  4. Add the remaining ½ tablespoon peanut oil to the pan and heat. Next, add the eggplant, green peppers, white onions, and chili pepper to the pan. Sauté until the eggplant begins to soften, but doesn’t get mushy. This will take approximately 5 minutes.
  5. While the vegetables are sautéing prep your stir fry sauce by whisking together water, tamari, soy sauce, garlic, ginger, light brown sugar, and cornstarch in a small mixing bowl. Make sure there are no cornstarch clumps, otherwise it won’t thicken correctly.
  6. Once the eggplant has finished cooking, add the water chestnuts and the simmer sauce to the pan. Cook until the water chestnuts are heated through and the sauce is simmering and thickened.
  7. Serve immediately.

Notes

Serving Suggestion: Serve with 1 cup of rice cooked in 2½ cups of water.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Whole foods recipes that will teach you to make the most of your produce. Rachel is the creator of Simple Seasonal, a whole foods blog about making the most of your local farmer’s market or CSA. She is passionate about sustainable agriculture and has a partnership with a local naturally-grown farm. She enjoys inspiring fellow locavores with (mostly) healthy, seasonal recipes.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Sweet and Spicy Buffalo Cauliflower Wings [Vegan]

Sweet and Spicy Buffalo Cauliflower Wings

Corn Flake Onion Rings [Vegan, Gluten-Free]

Eggplant Bacon-Wrapped Asparagus [Vegan]

Eggplant Bacon-Wrapped Asparagus

Jalapeño Mac and Cheese Burger With Shiitake Bacon [Vegan]

Jalapeno Mac and Cheese Burger

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Asian Eggplant Stir-Fry [Vegan]”

Click to add comment
Susie
5 Months Ago

I don\'t see tofu in the ingredient list. How much would you recommend using?


Reply
Rachel Hanawalt
16 Mar 2018

1 lb of extra firm tofu. :)



Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX