Spicy Eggplant and Tofu Bowls

Ella Olsson (CC-BY)


  • 2 Japanese eggplants
  • 4 baby Bok choy
  • 1 package extra firm or firm tofu drained
  • 4 green onions chopped
  • 1 carrot finely shredded
  • 1 Tablespoon minced garlic
  • 2 Tablespoons vegetable oil
  • 3 Tablespoons soy sauce
  • 3 Tablespoons water
  • 2 ½ Tablespoons oyster sauce
  • 1 teaspoon Sriracha sauce
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • nonstick spray


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  1. Cut your tofu block in half the long way. Place the 2 halves on a kitchen towel and place another towel on top of the tofu. Place something heavy on top of the towel. Allow to sit for 15 minutes to drain the tofu.
  2. Cut the tops off the eggplant, then cut in half length wise, and cut those sections in half again, and again. Then cut them into 2-inch pieces, set aside. Cut the bottoms off the Bok choy, and rinse off the remaining stalks to remove any loose dirt.
  3. In a skillet over medium high heat, spray with nonstick spray. Cut tofu into bite sized cubes and add to the skillet. Cook for a few minutes on each side until the tofu is browned on the sides.
  4. While the tofu is cooking, heat 2 Tablespoons vegetable oil in another skillet or wok over medium high heat. Once the oil is smoking, add half the chopped green onions and stir quickly. Add the eggplant pieces and stir-fry for 6-7 minutes.
  5. While eggplant is cooking, mix garlic, soy sauce, water, oyster sauce, sriracha, red pepper flakes, sugar, and sesame oil in a bowl, and set aside.
  6. Add Bok choy to the wok with the eggplant and stir-fry together for 1 minute. Pour sauce mixture into wok and stir to combine. Bring to a simmer, then reduce heat and cook for 2 minutes. Add tofu to wok and stir to coat.
  7. Serve and garnish with shredded carrots and green onions.

Servings: 4

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