This is the perfect light summertime dinner with multiple layers of distinct Asian flavors. The tofu takes it all in, leaving you with a fantastic, satisfying dish. Be sure to use extra firm tofu and monitor your habanero intake. One of the first dishes I ever cooked in a wok, my favorite kitchen companion.

Seared Tofu With Chinese Eggplant and Baby Bok Choy [Vegan]





  • 2 tablespoons fresh minced ginger
  • 4 tbsp garlic, minced (divide into 2 - 2 tbsp portions)
  • 3 Chinese eggplants, diced
  • 1 1/2 lbs baby bok choy, chopped
  • 2 blocks organic extra firm tofu, drained
  • 3 orange habanero peppers
  • 2 tbsp Hoisin Sauce
  • 1/4 cup soy sauce or tamari
  • 2 tsp red pepper flakes
  • 2 tbsp sesame seeds
  • canola oil


  1. Drain and press tofu for at least 30 minutes to allow water to drain out.
  2. Start by mincing, dicing and chopping ginger, garlic, eggplant and bok choy.  Then cube tofu into approx. 1 inch cubes.  Remove seeds and dice habanero peppers (use less peppers for a milder dish and remember to wash hands and cutting board after prepping the peppers.)
  3. Add canola oil to cover bottom of wok and heat med/ high.  Add 2 tbsp garlic and sauté until brown.  Fold in Chinese eggplant and cook 3/4 of the way (approx 10 min) then remove from wok and set aside.
  4. Add canola oil to cover bottom of work and heat on med/high.  Add 2 tbsp garlic and habanero peppers and sauté 2 minutes.  Then add tofu and cook until browned and tender.
  5. Fold back in the eggplant then add hoisin sauce, soy sauce, sesame seeds and red pepper flakes.
  6. Cook another few minutes then add baby bok choy just to wilt then remove from heat.
  7. Garnish with sesame seeds and serve immediately.


Add salt only if needed.