This comforting stir-fry brings together silky tofu and tender eggplant, coated in the savory sweetness of Japanese Onion Dressing. Fresh herbs and crunchy nuts finish the dish with balance and texture.
290
Cal
21gr
Fat
9gr
Prot
16gr
Carbs
5gr
Fibre
‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’
- Prep Time: 10mins
- Cook Time: 15mins
- Serves 2
Ingredients
- 1 medium eggplant
- 200g firm tofu (drained and pressed)
Seasonings
- 2 tablespoons neutral oil (e.g., canola or sunflower)
- Salt and pepper to taste
- 3 tablespoons Japanese Onion Dressing
Garnish
- Chopped cilantro
- Crushed roasted peanuts or cashews
How to Cook
- Cut eggplant into bite-sized wedges. Cube tofu into 1-inch pieces.
- Heat oil in a non-stick pan over medium heat.
- Add eggplant and sauté until golden and tender, about 6–7 minutes. Set aside.
- In the same pan, lightly brown tofu cubes until crisp on the outside.
- Return eggplant to pan. Pour in Japanese Onion Dressing and toss to coat.
- Simmer for 1–2 minutes until warmed through.
Tips on How to Serve
Serve hot over steamed rice or quinoa. The onion dressing adds savory depth, while chopped cilantro brings freshness and crushed nuts add satisfying crunch. Great for a weeknight vegetarian dinner that feels both light and flavorful.
