Eggplant, Broccoli, and Tofu Stir-Fry in Garlic Sauce

Adapted from



  • ⅔ cup broth (vegetable or chicken), heated
  • Three tablespoons rice wine vinegar
  • Three tablespoons reduced-sodium soy sauce
  • One tablespoon brown sugar


  • Two tablespoons sesame oil
  • Three garlic cloves, peeled and minced
  • One large onion, diced
  • 1 (16 oz) package extra firm tofu, cubed
  • One head broccoli, base removed, peeled and cut into ½ inch pieces
  • One medium eggplant, peeled, sliced, and cubed


  1. In a bowl, prepare the sauce by combining heated broth with rice vinegar, soy sauce, and brown sugar. Set aside.
  2. Heat sesame oil in a large skillet or wok on the stovetop.
  3. Add minced garlic and diced onion and fry until onion becomes golden or translucent.
  4. Add cubed tofu and continue to cook 1–2 minutes until tofu starts to brown slightly.
  5. Add broccoli and stir-fry, stirring gently for about 2 minutes, adding more oil or broth if veggies begin to stick to the pan.
  6. Add eggplant and keep sautéeing for 4–5 minutes, stirring to keep from sticking to the pan bottom.
  7. Turn heat down to medium or a simmer. Stir the sauce you’ve prepared, and pour it into the pan. Continue to cook until the sauce thickens nicely.
  8. Serve over a bed of brown or white jasmine rice and enjoy.

Serves 3–4. Prep time, 6 minutes; cook time, 10 minutes.

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