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Hawaiian Eggplant and Tofu

Hawaiian Eggplant and Tofu

Serves 4.


  • 3 Tbsp olive oil, divided use
  • 2 c eggplant, coarsely chopped
  • 6 oz extra firm tofu, finely diced
  • 1 small onion, chopped
  • 2 stalks celery, sliced on diagonal
  • 1 small red bell pepper, diced
  • 1 c canned lite coconut milk
  • 2 Tbsp white miso paste
  • 1/2 c pineapple juice
  • 1/8 tsp red pepper flakes
  • 1/2 c pineapple tidbits, drained
  • 2 green onions, sliced


  1. In large skillet on medium setting, heat 1 tablespoon of the olive oil until shimmering. Add eggplant and saute 5 minutes.
  2. Push eggplant to one side of skillet. Add another tablespoon of oil to the other side of the skillet. Place tofu in the hot oil. Do not disturb for a minute or two, then saute another 5 minutes or until lightly browned. Turn eggplant once or twice during this process.
  3. Remove eggplant and tofu to holding plate. Add last tablespoon oil to skillet and saute onion, celery, and red bell pepper for 3-4 minutes.
  4. Add back eggplant and tofu. Stir well.
  5. Whisk together coconut milk, miso, pineapple juice and red pepper flakes. Add to skillet, and bring to simmer. Reduce heat to low and simmer 8-10 minutes, or until sauce has reduced and darkened.
  6. Stir in pineapple tidbits; serve over rice garnished with green onions.

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