Crispy Soy Tofu, Aubergine & Rice
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If you hate tofu, this is the recipe to convert you. I have no time for soggy, waterlogged tofu. This crispy soy tofu recipe achieves the crispiest, stickiest, most flavourful tofu, that’ll make you a tofu lover within one bite. Serve with roasted aubergine and rice and you’ll love this dish!
Table of Contents
Why this recipe works
We achieve the crispy tofu by using a coating of cornflour during the soy marinade stage. When combined with a high heat and left to fry, it forms the crispiest exterior. The perfect statement to serve with the aubergine and rice.
The soy roasted aubergine is the perfect support act for the crispy tofu. When sliced into discs and roasted with honey and soy sauce, something magical happens. Aubergine served like this is possibly my favourite way to enjoy vegetables.
Here are some delicious vegetarian aubergine recipes for you to try after this one: Miso Aubergine with Edamame Beans and Brown Rice and Grilled Aubergine Curry
Ingredients
Firm Tofu
We need to use firm tofu for this recipe so that the tofu can withstand the frying without falling apart. So silken tofu is a big no no! See the Best Pan-Fried Crispy Tofu recipe, as it’s the basis of this recipe.
Aubergine
As I’ve mentioned, when aubergine is roasted with soy sauce and honey, magic happens. If you for some reason dislike aubergine though, you could swap with courgette and prepare into discs and follow the recipe as stated. If you love aubergines, here are some recipes for you to try : Aubergine Parmigiana Pasta Bake and Moroccan Inspired Veggie Aubergines
Brown Rice
An amazing complex carb to serve alongside the crispy tofu and aubergine. With nutrients and healthiness aside, I’d still opt for brown rice in this recipe as I love the flavour combo, but if you would prefer to serve with white rice – go for it!
Soy Sauce and Honey
This umami packed ingredient is the backbone of flavour behind this dish and the honey offers a balance of sweetness against the salty soy sauce. It also helps the aubergine & tofu caramelise and crisp up.
Cornflour
The coating of cornflour is what provides the crispy layer around the tofu- don’t skip out on this ingredient!
How to make this recipe
- Using a large mixing bowl, add the sliced aubergine with 2 tbsp of soy sauce, ½ tbsp honey and 1 tbsp of rapeseed oil, before tossing to evenly coat (Image 1).
- Place the aubergine on 1- 2 foil lined baking trays and evenly distribute the pieces, so they aren’t on top of each other. Pop in the oven for 20 minutes or until a golden brown (Image 2).
3. Meanwhile add the brown rice to salted boiling water and cook according to the packet instructions, then drain the tofu and cut into cubes. Pat the tofu dry with a paper-towel to absorb all the excess moisture (Image 3).
4. Using the same mixing bowl, coat the tofu with 1 tbsp of soy sauce.Using a sieve, sprinkle the cornflour over the tofu, so the flour is evenly distributed and then toss to evenly to coat each piece (Image 4).
5. Add the rapeseed oil to a non-stick frying pan on a high heat. Wait until the oil is hot and then add the tofu into the pan. Evenly distribute the tofu across the pan, so none of the pieces are touching, otherwise they’ll stick together. Leave to fry for around 3 minutes, and slowly fry until golden brown and crispy on one side. Then add the remaining soy sauce (2 tbsp) and honey (1 tbsp) into the pan and keep frying and rotating the pieces of tofu, until at least two sides of the tofu are super crispy and deep golden brown (Image 5).
6. Divide the rice, aubergine and tofu in 4 meal prep containers and store the coriander and lime wedges separately (Image 6).
Try these other tasty recipes; Peanut Noodles, Creamy Mushroom, Leek and Aubergine Vegetable Pie and Spicy Tomato Rice topped with Halloumi and Coriander
Tips and Tricks
- Opt for firm or extra-firm tofu, as it holds its shape better during cooking and provides a better texture. Press the tofu to remove excess moisture before cooking by placing it between paper towels or using a tofu press.
- Fry the tofu on both sides and keep turning the tofu until golden brown, this will take a bit of time but worth it to get that crispy result! Add the honey towards the end as you don’t want it to burn
- Make sure when roasting the aubergines rounds, that they are spaced out on a breaking tray so they brown evenly.
- Serve the crispy soy tofu and aubergine mixture over a bed of rice. Add chopped coriander and a wedge of lime. You can also add additional toppings like sliced spring onions, roasted chickpeas or some toasted pine nuts.
Try some sweet dishes after this crispy tofu and aubergine recipe: Chocolate Brownies, The BEST Lemon Drizzle Cake Recipe and Chocolate Tiffin Cake
How To Meal Prep
Add a portion of brown rice, aubergine and tofu to each meal prep container. Ensure that as soon as the rice is cool, you pop your sealed meal prep containers in the fridge/freezer. If you leave the rice out at room temperature for too long, this is where reheating rice has it’s dangers with food poisoning. But it’s perfectly safe as long as you pop in the fridge as soon as you’re able to.
When it’s time to eat, heat in the microwave for 2-3 minutes and serve with a sprinkle of fresh coriander. The tofu reheats slightly less crispy in the microwave but it’s still got an amazing texture. If you want to sustain the same crispiness, heat the tofu separately in a non-stick frying pan on a high heat.
Other meal prep recipes for you to try: Pasta with Peas (Pasta e Piselli), Healthy Tuna Pasta Salad and Halloumi Tray Bake with Roasted Vegetables
FAQs
It’s to do with everything that happens before hitting the pan. We pat all the excess liquid off of the tofu before coating it with cornflour. Without patting it dry, the heat of the pan would have to work to evaporate all of the liquid before browning the tofu, which would minimise any crispiness. The cornflour binds to the cornflour to form a layer that crisps up when heated and fried in oil.
We need time to allow the tofu to crisp up and brown. If you’re continuously stirring then the tofu hasn’t had enough contact time with the pan to crisp up.
For ease, I use the microwave but if you really want to maintain the crispiness, you can heat the tofu in a non-stick frying pan on a high heat.
If you tried this Crispy Soy Tofu, Aubergine & Rice recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Crispy Soy Tofu, Aubergine & Rice
Ingredients
- 2 aubergines, sliced into 1 cm circles (£0.69x2)=(£1.38)
- 280 g brown rice (£1.45/3=(£0.48)
- 396 g (1 pack) firm tofu (£2.10)
- Bunch of fresh coriander (£0.50)
- 1 lime cut into wedges (£0.17)
Cupboard Essentials
- 5 tbsp soy sauce
- 1½ tbsp honey/maple syrup (vegan option)
- 1½ tbsp cornflour
- 2 tbsp rapeseed oil
Method
- Start by adding the aubergine slices to a large mixing bowl. Add 2 tbsp of soy sauce, ½ tbsp honey and 1 tbsp of rapeseed oil, toss to evenly coat. Place the aubergine on 1-2 foil lined baking trays – try and evenly distribute the pieces so they aren’t on top of each other. Pop in the oven for 20 minutes.
- Cook the brown rice according to the packet instructions.
- Pat the cubed pieces of tofu dry with a paper-towel to absorb all of the excess moisture. Using the same mixing bowl as earlier, coat the tofu with 1 tbsp of soy sauce and the cornflour. You can use a sieve to evenly distribute the cornflour. Toss to evenly coat each piece.
- Add the rapeseed oil to a non-stick frying pan on a high heat. Wait until the oil is hot and then add the tofu into the pan. Evenly distribute the tofu across the pan, so none of the pieces are touching, otherwise they’ll stick together. Leave to fry for around 3 minutes, or until golden brown and crispy on one side.
- Add the remaining soy sauce (2 tbsp) and honey (1 tbsp) into the pan and rotate the pieces of tofu, until at least two sides of the tofu are super crispy.
- Divide the rice, aubergine and tofu among the meal prep containers, storing the coriander and lime wedges separately to serve.
Notes
- Choose firm or extra-firm tofu for better texture and shape retention during cooking. Press the tofu to remove excess moisture.
- Fry the tofu until golden brown on both sides for a crispy result. Add honey towards the end to prevent burning.
- When roasting aubergine rounds, space them out on a baking tray to ensure even browning. Serve the crispy soy tofu and aubergine mixture over rice, garnished with coriander and lime. Additional toppings can include sliced spring onions, roasted chickpeas, or toasted pine nuts.
Nutrition
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