Spicy Tamarind Tofu with Roasted Eggplant and Fragrant Jasmine Rice
This quick stovetop vegan dish features crispy tofu tossed in a tangy, spicy tamarind sauce, served with sautéed eggplant and aromatic jasmine rice. Perfect for a flavorful weeknight dinner ready in under 20 minutes.
- 400 g extra-firm tofu, pressed and cubed
- 1 medium eggplant, cut into bite-sized cubes
- 1 cup jasmine rice, rinsed
- 2 cups water
- 2 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp sriracha or other chili sauce
- 2 tbsp neutral oil (e.g., canola or sunflower)
- 2 cloves garlic, minced
- 2 tbsp fresh cilantro, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
In a small pot, combine rinsed jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer until tender.
⏱️ 12 minutesWhile rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggplant, season with salt and pepper, and sauté until browned and soft. Remove and set aside.
⏱️ 6 minutesAdd remaining oil to the skillet. Add tofu cubes and cook, turning occasionally, until golden on all sides.
⏱️ 5 minutesReduce heat to medium. Add minced garlic and cook until fragrant. Stir in tamarind paste, soy sauce, maple syrup, and sriracha. Toss tofu to coat in sauce.
⏱️ 2 minutesReturn eggplant to the skillet and toss everything together until well coated and heated through.
⏱️ 1 minuteFluff jasmine rice and serve topped with spicy tamarind tofu and eggplant. Garnish with chopped cilantro.
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Nutrition Information
Per serving. Values are approximate and may vary.
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