Eggplant Tofu in Garlic Sauce

by Erin

Whether or not you eat kosher or vegetarian, all flavor palettes can enjoy this eggplant and tofu stir fry with a garlic sauce.

Eggplant Tofu in Garlic Sauce #passover

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Easter may be over but some of you are still celebrating Passover so I thought this would be an excellent time to share a recipe I recently tried from the cookbook, Secret Restaurant Recipes From the World’s Top Kosher Restaurants. I may not be Jewish or eat kosher but that doesn’t stop me from enjoying the foods that may fall into that category. Great food cannot be denied!

Secret Restaurant Recipes

This belief was solidified after salivating over the recipes in this cookbook such as smoked short rib tacos (Reserve Cut @ Manhattan, NY), sweet potato soup (Citron & Rose @ Philadelphia, PA), rockport salad (Milk Street Cafe @ Boston, MA), the chedarhurst sandwich (Carlos & Gabby’s @ Lakewood, NJ and various NYC locations), tortelloni (Ottimo Cafe @ Howell, NJ), cannelloni (Maxim @ London, England), pizza de nonna (Posh Tomato @ Brooklyn, NY), and chocolate babka bread pudding (The Prime Grill @ Manhattan, NY). Heck they even offer tips, techniques, and menu ideas.

Eggplant Tofu in Garlic Sauce #vegan

The first recipe I tried was the eggplant chicken in garlic sauce (Segal’s Oasis Grill @ Phoenix, AZ), but made it with tofu as a suggested alternative in the recipe’s notes and it did not disappoint. Once the eggplant and tofu was drained, the rest was easy and quick to prepare and the garlic sauce was perfection. You won’t miss the meat in this dish but if you are unconvinced, substitute the tofu with chicken.

Looking for more recipes inspired by your favorite restaurants? Check out my Copycat Restaurant Recipes Roundup.

Eggplant Tofu in Garlic Sauce #kosher

One year ago: Apple Jelly Glazed Pork Chops

Two years ago: Slow Cooker Chicken Nachos

Three years ago: Cheesy Potato Casserole

Eggplant Tofu in Garlic Sauce #passover


Yield: 2-3 Servings Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 1 lb. eggplant, cut into 1-inch cubes
  • Salt
  • 1 lb. extra firm tofu, drained and cut into 1-inch cubes
  • 3 Tbsp cornstarch
  • 3 Tbsp chopped garlic
  • 1/4 tsp chili pepper flakes
  • 1/3 cup shredded carrots
  • Canola or vegetable oil, for frying


  • 1/3 cup reduced sodium soy sauce
  • 2 Tbsp sugar
  • 1 tsp toasted sesame oil
  • 1 tsp ground black pepper
  • 1 tsp cornstarch


  1. Place eggplant in a large colander and sprinkle with salt. Allow to rest for 20-30 minutes. Rinse and drain well, gently squeezing out any excess water.
  2. While the eggplant rests, prepare the sauce. In a small bowl, whisk together the soy sauce, sugar, oil, pepper, and cornstarch. Set aside.
  3. Prepare the tofu: Place cornstarch in a shallow dish. Toss the tofu in the cornstarch until coated.
  4. In a wok or large saute pan over medium heat, add 3-inched of oil. When oil is shimmering it's ready. Add tofu and fry until golden, about 2 minutes per side. Remove from oil and let drain on a paper towel-lined plate.
  5. Add eggplant to the same oil and fry until golden, 2-3 minutes. Remove from oil and let drain on the same plate as the tofu. Discard all but 1 tablespoon of oil.
  6. Add garlic and chili pepper flakes and fry for 30 seconds. Return the tofu and eggplant to the pan. Add carrots and sauce and fry for 2 minutes, stirring to coat all ingredients with the sauce. Serve immediately over rice, if preferred.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from Secret Restaurant Recipes From the World’s Top Kosher Restaurants by Leah Schapira and Victoria Dwek.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Eggplant Tofu in Garlic Sauce 1

Post updated 4/11/20, pictures above and below are the originals.

Eggplant Tofu in Garlic Sauce 2
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Disclosure: Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications. I was provided with a complimentary copy of this cookbook and was not otherwise compensated for this post. All thoughts and opinions are my own.

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