Vegan Vietnamese Tofu and Eggplant

Vegan Vietnamese Tofu and Eggplant

  • Author: Azlin Bloor
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4 1x


Vegan Vietnamese Tofu and Eggplant – easy 20-minute recipe, make it a 30-minute meal by getting the rice on before you start, with sweet, sour and salty flavours.



  • 400g/14oz firm tofu
  • 2 medium sized eggplants (aubergines)
  • 3 spring onions (scallions)
  • 5cm/2″ ginger
  • 3 medium garlic cloves
  • 12 red chillies
  • 2 Tbsp black bean sauce
  • 1 Tbsp light soy sauce
  • 1 tsp palm sugar (or half tsp regular white)
  • 1/2 tsp salt
  • freshly ground black pepper
  • 1 Tbsp sesame seeds
  • 1 tsp toasted sesame oil
  • 3 tsp vegetable oil


  1. Cut up the tofu into little cubes, about 2cm (just under an inch) long or so.
  2. Slice the eggplants into 4 long strips, then cut them up into slices, about 1cm (half an in roughly) thick.
  3. Slice up your spring onion, fairly thinly, as in the pictures and separate the white and the greens.
  4. Finely chop the ginger and garlic, either with a knife or in a food chopper or even a pestle and mortar.
  5. Combine the black bean sauce, soy sauce and palm sugar in a small bowl and keep aside.
  6. Heat a wok up on medium high heat and heat up 2 tsp of the oil.
  7. Fry the tofu on the high heat for about 3 minutes, stirring, to crisp up the tofu, turning them to brown all over.
  8. Turn out the tofu onto a plate and keep warm.
  9. Heat another tsp of oil in the wok, still on medium high heat and sauté the white part of the spring onions, the ginger, garlic and chilli for 2 minutes until fragrant. The chillies are going to make you cough. If you like, add the chillies in later with the sauces.
  10. Add the eggplants in, turn the heat up and fry them for 3 minutes, browning and crisping the eggplants up in the process. This caramelises them and provides a lovely smoky, bittersweet flavour.
  11. Next, add the tofu, the combined sauces, the salt and freshly ground black pepper, stir and bring back to boil.
  12. Lower heat down and simmer (just bubbling) for another 5 minutes, at which time your eggplants should be just done. If you like your eggplants mushy, cook them for longer. Check seasoning, add a bit more salt if needed.
  13. Take off heat and stir in the sesame oil.
  14. Serve immediately, garnished with the sesame seeds and green part of the spring onions.
  15. Serve it with the rice you cooked, some slices of cucumber or tomatoes or some salad leaves, and you have a complete meal in 30 minutes.


Potassium: 1089.5mg

  • Category: Side dish
  • Method: Easy
  • Cuisine: Vietnamese


  • Serving Size: 4
  • Calories: 309.7
  • Sodium: 442.6mg
  • Fat: 15.2g
  • Carbohydrates: 29.5g
  • Fiber: 12.7g
  • Protein: 21.g

Keywords: vegan, vietnamese, easy recipes, quick recipes