Orange Tofu with Chinese Eggplant
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.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 12 oz firm tofu, pressed and cubed
- 2 small eggplant, cut into half-moons
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 4 tbsp orange juice
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp honey or sugar
- 2 clove garlic, minced
- 2 tsp grated ginger
- 1 tsp sesame oil
- Chili flakes (optional)
Instructions
- Toss tofu cubes with cornstarch until lightly coated; set aside.
- Sauté eggplant in oil over medium heat until browned and tender, 6–8 min.
- Add garlic and ginger; cook 30 seconds until fragrant.
- Stir in orange juice, soy sauce, rice vinegar, honey, and sesame oil; simmer 2–3 min until glossy.
- Return tofu to pan; toss to coat in sauce and heat through, 1–2 min; finish with chili flakes if desired.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 14 |
| carbs | 38 |
| fat | 14 |
| fiber | 6 |
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