Go Back
Print Recipe
5 from 2 votes

Japanese Tofu & Eggplant Ginger Stir Fry | 豆腐の生姜焼き

Chewy tofu and creamy eggplant cooked in a sweet, umami ginger sauce. This tofu stir fry is based off of a classic Japanese dish called "shogayaki".
Prep Time20 mins
Cook Time30 mins
Course: Main Course
Cuisine: Japanese
Servings: 3


  • 1 16oz block firm tofu
  • 1 eggplant
  • ½ tsp salt
  • 2 tbsp cornstarch
  • 2 ½ tbsp cooking oil (olive, canola, vegetable, etc)
  • ¼ onion thinly sliced
  • 2-3 garlic cloves minced
  • 2 inch knob of ginger grated (about 2 tbsp)
  • 2 tbsp soy sauce use tamari for gluten-free
  • 1 tbsp sake
  • 2 tbsp mirin
  • 1 tsp  coconut sugar
  • ½ tbsp sesame oil
  • 2 green onions chopped


  • Press tofu: Wrap tofu in a clean kitchen towel or paper towels. Place on a plate and place a 1-2 lb object on top*. Leave for 20-30 minutes.
  • Slice eggplant: For large globe eggplants, cut slices about ¾" thick, then cut each slice into quarters. For thin Japanese eggplants, just cut into slices.
  • Salt eggplant: Place eggplant slices in a colander over the sink. Sprinkle with salt and let the eggplants sit for 20-30 minutes, during which time the eggplant slices should lose water and become softer.
  • Mix sauce: In a small bowl, mix together grated ginger, soy sauce, sake, mirin, sugar, and sesame oil. Set aside.
  • Pan fry tofu: Cut tofu into desired shape. Heat 1 tbsp of oil in a pan over medium heat. Add tofu and cook until golden brown and crisp on the bottom, then flip and fry the other side. Remove from pan.
  • Prepare eggplant: Rinse eggplant slices and pat dry. Place in a bowl and add cornstarch, mixing until well coated.
  • Pan fry eggplant: Heat 1 tbsp oil in the same pan used for the tofu. Add eggplant slices and cook until crispy and browned on both sides. Remove from pan.
  • Cook onion and garlic: Heat ½ tbsp oil in the same pan. Add onion and garlic and cook for a few minutes until onion is tender.
  • Combine: Add in the tofu and eggplant. Pour the sauce over and stir to coat. Cook for another minute until all the liquid has evaporated. Top with green onions, stir, and remove from heat.


*Try a container of rice or beans, a plate with a heavy book on top, a container of protein powder, etc. Try to choose objects that are flat on the bottom so they don't roll off.