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Chili Eggplant Tofu Stir Fry
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Servings: 3
Author: Lisa Lin

Chili Eggplant Tofu Stir Fry & Cauliflower Rice

Prep Time20 mins
Cook Time15 mins
Total Time35 mins


Cauliflower Rice

  • 1 medium head of cauliflower, about 1 pound/455g
  • 1 TBS olive oil
  • 3 basil leaves, sliced
  • 1 TBS soy sauce, add more to taste

Chili Eggplant Tofu Stir Fry

  • 2 TBS olive oil, divided
  • 1/2 large onion, sliced
  • 2 garlic cloves, sliced
  • 1 inch piece of ginger, peeled and sliced
  • 2 chili peppers, sliced (top removed)
  • 1 large Asian eggplant, about 7.75 oz/220g, thinly sliced
  • 1 1/3 cup (110g) mini bell peppers, sliced (any bell pepper works also)
  • 7.5 ounces (213g) Chinese broccoli, chopped
  • 8 ounces (227g) firm tofu, sliced
  • 5 large basil leaves, sliced
  • 1 1/2 TBS oyster sauce
  • 1 tsp salt, add more to taste


  • Chop the cauliflower into smaller pieces and pulse them in a food processor until it starts to form into a "rice."
  • Place 1 tablespoon of olive oil into a sauté pan over medium-high heat. When the pan is hot, add the cauliflower rice and stir. After about 3-4 minutes, add the sliced basil and stir. Cook for another minute (or until the cauliflower is cooked), season with soy sauce, and remove from heat.
  • Place 1 tablespoon of olive oil into another sauté pan over medium-high heat. Once the pan is hot, add the fragrants: onions, ginger, garlic, and chili pepper. Stir for about 2 minutes, until the onions start to turn translucent.
  • Add the eggplant and stir for a few minutes. The eggplant soaks up oil very quickly, so add another tablespoon of olive oil.
  • Reduce the heat to medium-low and stir in the sliced bell peppers, Chinese broccoli, and tofu and cook for several more minutes. I try not to add water or cover the pan when I'm stir-frying eggplant because it softens the eggplant too much. When the Chinese broccoli turns into a bright green, season the vegetables with the oyster sauce and salt. Remove the vegetables from heat.
  • Serve the vegetables with the cauliflower rice.
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