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Eggplant And Tofu Stir Fry [Vegan]

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A rich and flavorful stir fry is the perfect dinner. You can make it at the beginning of the week and then store the rest for lunches or dinners. Vegetables simply need to be steamed, the marinade prepped, and then the sauce can quickly be whipped up while your leftovers warm up. This stir fry has eggplant, tofu, and a great ginger-y flavor.

Eggplant And Tofu Stir Fry [Vegan]

This Recipe is :

Dairy Free Vegan



Cook Time



For the Marinade:

  • 1-inch piece fresh ginger root, peeled and grated
  • 6 garlic cloves, minced
  • 1/4 cup, plus 3 tablespoons vegetable broth, divided
  • 3 Chinese eggplants, cut in half then into 1-inch strips
  • 3 zucchinis, cut in half then into 1-inch strips
  • 3 bunches bok choy, separated and cut in fourths into strips
  • 1 head broccoli, cut into individual florets
  • 1 tomato, diced small
  • 3 scallions, finely chopped
  • Red pepper flakes

For the Tofu:

  • 2 14-ounce blocks extra firm tofu
  • 1/3 cup liquid aminos or soy sauce
  • 1 tablespoon vegan hoisin sauce
  • 1 tablespoon seasoned rice vinegar
  • 1/2 tablespoon coconut sugar
  • A dash of Sriracha

For the Sauce:

  • 3/4 cup vegetable broth
  • 3 tablespoons liquid aminos, or soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon coconut sugar
  • 1 tablespoon vegan hoisin sauce
  • 1 tablespoon flour of choice
  • 1/2 teaspoon sriracha
  • 1 tablespoon tomato paste
  • Red chili flakes and scallions (optional)


  1. In a large bag, place in all of the marinade ingredients. Seal, and shake it to mix. Drain the tofu, cube into about 1/2-inch cubes, and place into the bag. Allow it to marinate for at least 2 hours, ideally overnight.
  2. Pour tofu and all of liquid in the bag into a medium saute pan and cook over medium until the liquid dissolves and the tofu browns, about 10 minutes. Set aside.
  3. Sauté the ginger and garlic with 3 tablespoons vegetable broth in a large wok until fragrant, about 4-6 minutes.
  4. Add in the vegetables and 1/4 cup vegetable broth into the wok, mix to coat the vegetables with the garlic and ginger, and cover over medium heat to steam and cook through.
  5. In the meantime, whisk together the sauce ingredients.
  6. Once the vegetables are steamed, pour in the sauce and the tofu. Stir until uniform, and allow it to sit over medium heat for a few more minutes to warm through. Top with red chili flakes and scallions.





Simple, creative vegan versions of classics that are big on flavor. Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to choose health. Jasmine is a Los Angeles living nutrition student and plant-based wellness and lifestyle blogger that works through her website, Sweet Simple Vegan, and social media outlets, to promote health and self-love.



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