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 eggplant, cut into half-moons; 1 tbsp cornstarch; 1 tbsp vegetable oil; 2 tbsp orange juice; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp honey or sugar; 1 clove garlic, minced; 1 tsp grated ginger; 1/2 tsp sesame oil; Chili flakes (optional)

Lightly battered tofu meets glossy orange glaze with sizzling Chinese eggplant. This quick, pantry-friendly dish blends sweet-tart citrus, soy, and a touch of sesame for a bright, weeknight dinner with a restaurant vibe.

Total time

25 min

Prep

10 min

Cook

15 min

Serves

dinnervegetarianasian-inspiredgluten-free4-6 servings

Chef’s Pro Tips

Press tofu well to reduce moisture for crisper coating.
Add a splash of water if sauce thickens too quickly.

Serving Suggestions

Serve with steamed jasmine rice and a side of sautéed green beans or bok choy for a complete plate.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Nutrition

Estimated, per serving

calories: 320kcal
protein: 14g
carbs: 38g
fat: 14g
fiber: 6g

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