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Eggplant Tofu Bake

Eggplant Tofu Bake The cubes of tofu and eggplant in this recipe remain firm and flavorful. If you have any leftovers, they will make a wonderful snack straight from the refrigerator.

Serves 4.


  • 1 – 12 oz block firm tofu
  • 1 medium eggplant
  • 6 Tbsp soy sauce
  • 3 Tbsp honey
  • 3 Tbsp ketchup
  • 2 Tbsp rice vinegar
  • 2 tsp black or brown sesame seeds
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp grated fresh ginger (or 1/2 tsp ground dry ginger)
  • 1/4 tsp red chili flakes
  • 1/4 c fresh cilantro leaves


  1. Rinse and dry tofu. Slice into 1/2 inch cubes.
  2. Peel eggplant and cut into 1/2 inch cubes.
  3. Mix the soy sauce, honey, ketchup, vinegar, sesame seeds, garlic, pepper, ginger and red chili flakes in a deep bowl.
  4. Add the tofu and eggplant cubes and stir gently to coat. Marinate in refrigerator for 30 minutes or longer.
  5. Preheat oven to 375 degrees F.
  6. Drain tofu and eggplant cubes and place in a single layer on a large baking sheet.
  7. Bake for 10 minutes and then turn the cubes, and continue baking for another 10 minutes.
  8. Sprinkle with cilantro and serve with garlic crostini or on a bed of steamed rice.

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