Asian Eggplant and Tofu Bowl -

This is a delicious way of combining tofu and eggplant with a slightly Thai inspired sauce. You will notice that in the ingredients I mention that its better if the tofu has been frozen and defrosted. This changes the texture slightly, giving it a more “chicken” like feel. I generally buy lots of tofu when they are on sale and throw a few in the freezer for dishes like this. You can just then defrost in the microwave. In a pinch however, you can still create this dish with regular tofu cut into cubes.

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  • Rating:   5
  • Prep.:  20 min
  • Serves: 4
  • Cook Time:  30min


  • 1 Tbsp. Sesame Oil
  • 1 Onion, peeled and sliced
  • 2 Cloves Garlic, peeled and minced
  • 1 Fresh Thai Chili Pepper, minced
  • 2 Inch Pieces of Fresh Ginger, grated
  • 1 Block Firm Tofu, preferably frozen and defrosted, crumbles roughly with your hands
  • 4 Tbsp. Soya Sauce
  • 2 Tbsp. Rice Vinegar
  • 3 Japanese Eggplants, roughly chopped
  • 4 Large Leaves Swiss Chard, stems and leaves separated
  • 1/4 Cup Brown Sugar
  • 1 Cup Water
  • 1/2 Cup Thai Basil, roughly chopped


  1. In a large skillet on medium high heat add the sesame oil with the onions, ginger, garlic, and chili. Sauté for 30 seconds. Add in the tofu and sauté for another 2 minutes. Add in the soya sauce and rice vinegar and mix well.
  2. Add the chopped eggplant pieces along with the swiss chard stalks and sauté for 2 minutes. Add the water and brown sugar and cook for about 20 minutes, until all the eggplant has softened completely.
  3. Finally add in the swiss chard leaves and Thai basil and cook for 2 minutes more.


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