Can eggplant tofu with spicy black bean sauce [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I substitute the protein in eggplant tofu with spicy black bean sauce [vegan]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

Why is eggplant tofu with spicy black bean sauce [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does eggplant tofu with spicy black bean sauce [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Eggplant Tofu With Spicy Black Bean Sauce
[Vegan]

KK By: Korie Kha

Author Bio

Asian and American comfort food made vegan using fresh, simple ingredients. Hi! I'm Korie. Come join... Read More

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Eggplant Tofu With Spicy Black Bean Sauce [Vegan]

Dairy Free

Crispy fried succulent eggplant and tofu wedges are smothered in spicy sweet black bean sauce, in this savory, protein-packed entrée. While the outer texture of these flavorful wedges is crispy, inside they are warm, soft, and chewy. Top this dish with fresh cilantro and chili, and serve with steamed rice.

Ingredients You Need for Eggplant Tofu With Spicy Black Bean Sauce [Vegan]

For the Bowl:

Vegetable oil, for deep frying
8 ounces of eggplant, cut like steak fries
2 tablespoons corn starch, for coating eggplant
2 thin slices of ginger
1 tablespoon black beans
8 ounces fried tofu, cut like steak fries
1/2 teaspoon salt
1/4 cup of Thai basil leaves
2 pieces of fresh red chilis, sliced
Cilantro

For the Sauce:

1 tablespoon soy sauce
1 tablespoon sweet soy sauce
1 teaspoon of chili paste
1/2 teaspoon corn starch
1/2 teaspoon salt
1/2 teaspoon sugar
Pepper, to taste
3/4 cup cold water
Sesame oil

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How to Prepare Eggplant Tofu With Spicy Black Bean Sauce [Vegan]

Heat oil in a wok at medium heat.
Add corn starch and eggplant into a bowl. Toss to lightly coat the eggplants. Deep fry the coated eggplants until golden brown. Remove and place on paper towel.
Heat wok at medium heat and add 1 tablespoon of oil.
Add ginger, black beans, and tofu, and lightly stir fry for 2 minutes.
Add and mix all sauce ingredients into a bowl, pour into wok, and bring everything to boil.
Add the fried eggplants and Thai basil leaves, give it a quick toss, and pour onto serving plate.
Garnish with fresh chili and cilantro.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.