Oil-Free Eggplant Tofu Stir Fry with Hoisin Sauce
A wholesome plant-based stir fry featuring marinated tofu and fresh vegetables steamed in vegetable broth instead of oil. The tofu absorbs a savory tamari-hoisin marinade while Chinese eggplant, zucchini, bok choy, and broccoli cook to tender perfection. A glossy sauce made with rice vinegar, coconut sugar, and tomato paste brings everything together. Perfect for weeknight dinners when you want something healthy and satisfying. The oil-free cooking method keeps it light while maintaining rich flavors from the aromatic ginger-garlic base.
Ingredients
- 2 blocks extra firm organic non-GMO tofu, pressed
- ¼ cup tamari
- 1 tablespoon vegan hoisin sauce(optional)
- 1 tablespoon seasoned rice vinegar
- ½ tablespoon coconut sugar
- sriracha
- ¼ cup vegetable broth
- 3 tablespoons vegetable broth, divided
- 1 inch fresh ginger root, peeled and grated
- 6 cloves garlic, minced
- 3 chinese eggplants, cut in half then into 1 inch stripsitalian eggplant1 largeavailability
cut same way but may need longer cooking
- 3 medium zucchini, cut in half then into 1 inch strips
- 3 bunches bok choy, roughly chopped
- 1 head broccoli, cut into florets
- 1 large tomato, diced
- 2 medium carrots, diced(optional)
- ¾ cup vegetable broth
- 3 tablespoons tamari
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon coconut sugar
- 1 tablespoon flour of choice
- 1 tablespoon tomato paste
- ½ teaspoon sriracha
- brown rice
- 3 scallions, finely chopped
- red pepper flakes
Instructions
- 1
Combine tofu with tamari, hoisin sauce, rice vinegar, coconut sugar, sriracha, and vegetable broth in a sealed container
- 2
Marinate tofu in refrigerator for at least 2 hours or overnight
- 3
Prepare all vegetables by cutting into specified sizes
- 4
Saute garlic and ginger in vegetable broth until fragrant
- 5
Add eggplant, zucchini, bok choy, broccoli, tomato, carrots, and remaining broth to pot
- 6
Cover and steam vegetables over medium-low heat until tender
- 7
Cook marinated tofu with marinade liquid in separate pan until liquid reduces and tofu browns
- 8
Whisk together sauce ingredients in small bowl
- 9
Combine cooked vegetables with sauce and tofu
- 10
Heat through for a few minutes until warmed
- 11
Garnish with scallions and red pepper flakes
- 12
Serve over brown rice
Tips
Press tofu well before marinating to remove excess moisture and help it absorb flavors better
Cut vegetables uniformly to ensure even cooking during the steaming process
Make extra sauce and store it separately for drizzling over leftovers
Good to Know
Refrigerate leftovers up to 3 days in sealed container
Marinate tofu and prep vegetables up to 1 day ahead
Serve immediately over warm brown rice for best texture
Common Mistakes
Press tofu thoroughly to avoid watery marinade
Steam vegetables covered to prevent burning without oil
Whisk sauce well before adding to prevent clumping
Substitutions
Gluten-Free Swaps
General Alternatives
cut same way but may need longer cooking
FAQ
Can I use regular eggplant instead of Chinese eggplant?
Yes, substitute 1 large Italian eggplant cut the same way. It may need a few extra minutes of cooking time to become tender.
What if I don't have hoisin sauce?
The dish works fine without it as it's marked optional. You can add an extra tablespoon of tamari and a pinch more coconut sugar for depth.
How long will this keep in the refrigerator?
Store leftovers in a sealed container for up to 3 days. The vegetables may soften slightly but flavors remain good.