Asian recipe

Orange Tofu with Chinese Eggplant

Name: Orange Tofu with Chinese Eggplant
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 6 oz firm tofu, pressed and cubed; 1 small Chinese eggplant, diced; 1 tbsp cornstarch; 1 tbsp vegetable oil; 1 clove garlic, minced; 1 tsp grated ginger; 2 tbsp orange juice; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp honey or simple syrup; 1/4 tsp sesame oil; 1/2 tsp chili flakes (optional)

A single-serve, pantry-friendly take on orange chicken, reimagined with crisp-tender Chinese eggplant and tofu in a glossy orange glaze. Bright citrus, soy, and a touch of sesame bloom into a playful, weeknight-friendly main with a comforting veggie partner.

Total time

25 min

Prep

10 min

Cook

15 min

Serves

breakfastvegetarianmaindinnergluten-free

Chef’s Pro Tips

Press tofu 15 minutes for crisper texture.
Finish with a splash of rice vinegar for brightness.

Serving Suggestions

Pair with steamed jasmine rice and a side of sautéed bok choy for a complete plate.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.

Nutrition

Estimated, per serving

calories: 420kcal
protein: 20g
carbs: 42g
fat: 18g
fiber: 6g

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