Japanese Eggplant (Aubergine) With Tofu

Total Time
Prep 15 mins
Cook 25 mins

This is a quick, healthy meal I discovered when I didn't have all of the ingredients to make a Moosewood stuffed eggplant recipe. Double the sauce if you want extra sauce for your rice.

Ingredients Nutrition


  1. In small saucepan over medium heat, bring sherry, dark sesame oil, garlic, ginger root, vinegar, and 1 TBS of the soy sauce to a low simmer.
  2. Thoroughly stir cornstarch into water until well blended and add to saucepan.
  3. Simmer sauce until thickened, then turn off heat, cover and set aside.
  4. Heat a large skillet or wok over medium-high heat for 1 minute, then add the light sesame oil (or vegetable oil) and heat the oil for a minute.
  5. Add the chopped onion to the skillet, and saute until tender but not golden.
  6. Add the diced tofu to the skillet and saute up to 10 minutes to remove excess moisture.
  7. Add the eggplant and sprinkle with remaining 1 TBS of soy sauce, and saute until tender but not mushy.
  8. Stir in sauce.
  9. Serve over brown rice.


Most Helpful

I wish I had listened to the other reviewer who said to double the sauce. That is key! It was a touch too bland with the amount of sauce indicated. The hint of flavor was incredible, though, and I could tell that if I had doubled the sauce, it would have knocked it out of the park. Can't wait to make it again with more sauce!( I also added a small chopped red pepper as I cooked the onions which gave it some color and added flavor.)

KatKerz December 10, 2011

I made a few substitutions with this recipe, but it turned out great! It is a recipe that can endure some adjusting and still turn out superbly. I actually substituted rehydrated shitake mushrooms for the onions in the beginning, as well a bunch of green onions towards the end of cooking, to make up for the missing ones at the beginning, all of which was very tasty. I used two homegrown average egglplants instead of 5 japanese ones. I also didn't use sherry in the sauce, and may have used too much vinegar; I'm not sure the sauce came out like it was supposed to, but it smelled and tasted wonderful. i added fresh hot pepper that I had on hand as well. I think this recipe gives good instructions and good cooking times for each segment of the process. It is so simple with almost all sauce ingredients being 1TBSP. I loved it and I'll keep trying it until I memorize the recipe. I would say it makes 4 servings.

katerade September 29, 2010

This is delicious and easy to make! I will definitely make it again. I didn't have any sherry on hand, so I subbed fresh lemon juice and a squeeze of agave nectar. I doubled the sauce (which I definitely recommend doing) and used a zucchini in place of one of the eggplants. This makes a lot more than 3 servings; I would estimate that it's about 6 servings. Anyway, this was a real treat. Thank you for posting it, Teej.

Prose September 26, 2009

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