Stir-Fried Tofu and Eggplant

Eggplant, ginger, korean, Mommy Choi, sauce, stir-fry, tofu -

Stir-Fried Tofu and Eggplant

By: Mommy Choi 


  • 1 lb. extra-firm tofu, diced
  • 3 medium Japanese eggplants, halved lengthwise and sliced
  • 1" knob of ginger, minced or grated, about 1 tablespoon
  • 2 cloves garlic, minced
  • 1/4 cup Magic Sauce


  1. Stir-fry the tofu and eggplant in 1 tablespoon of sesame oil, until browned.
  2. Add the minced ginger and garlic and continue frying the vegetables until very fragrant, about 1 min.
  3. Add the Magic Sauce to the vegetables, stir to combine and then turn off the heat. Serve immediately over steamed rice or spinach.

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