Tofu with Eggplant & Green Beans

tofu & eggplant & green beans

think panda express but without the egregious amount of oil– crispy tofu without any frying, and if you don’t like eggplant after this then you’re truly a lost cause

makes 4-5 servings

for the tofu

1 package extra firm tofu — leave it under a frying pan for a little bit, or press with paper towels to remove excess moisture

turmeric, garlic powder, onion powder, smoked paprika, salt, lots of black pepper

cut your block of tofu into 1-2 inch pieces

toss with seasonings and spread onto a parchment-lined baking sheet

bake at 400 degrees for about 20 minutes or until the tofu is golden and crispy on the outside

set aside until you’re ready to add the pieces to the rest of your stir-fry

for the vegetables

1 small/medium eggplant, cut into same size as tofu

1/2 lb. green beans, cut in half or thirds

2 garlic cloves, minced

3-4 green onions, white and green parts thinly sliced

1 tsp. ginger, grated

1 tbsp. honey

1/4 cup soy sauce

salt and red pepper flakes

*optional: 1 tsp. toasted sesame oil and 1/4 cup cashews

in a nonstick pan over medium heat, brown eggplant and green beans, stirring frequently for even cooking (you can do this without oil or cooking spray, but feel free to use either to prevent burning)

once the vegetables start to brown, add in garlic, ginger, green onion and seasonings. allow everything to toast for a minute, stirring to avoid burning

add in honey and soy sauce, toss in the baked tofu, and cook for another 2-3 minutes over medium heat until the sauce has slightly reduced and the vegetables are cooked through

*if using sesame oil and cashews, stir in at the end.

serve alone or over rice topped with sesame seeds and extra green onion

*substitute agave or sugar for the honey to make this completely vegan

Nutrition Information


contains approximately 220 calories per serving

20g carbohydrates/10g fat/ 17g protein

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